Hands-On Tamale Workshop, with Kevin Chassi

Enjoy this unique experience of creating authentic Mexican street food under the guidance of chef Kevin Chassi. Guests will be guided through every step of the process of making tamales, from the preparation of the masa, to properly seasoning and cooking the meat filling. The dish will come together when you wrap soaked corn husks around the filling and steam until cooked. Tamales are a fantastic dish to prepare ahead for weekday dinners (they freeze beautifully), plus it’s a festive way to entertain large or small gatherings.

Menu:

– Braised chicken tamales made with freshly ground masa (and local pastured chicken)

– Pickled red onions

The tamales will be made with fresh masa prepared with lard and homemade chicken stock, They will be filled with richly spiced and braised chicken filling, finished with fresh herbsand wrapped with soaked corn husks.

About Kevin:

Kevin Chassi is a passionate, young private chef living and working in the Berkshires and NYC. He received his fine dining culinary experience under the guidance of Chef Paul Pearson and Chef Annie Wayte at The White Hart Inn in Salisbury, Connecticut. Kevin is committed to sourcing his food locally whenever possible. For two seasons, Kevin worked at MX Morningstar Farm in Copake, NY. In his time there he enriched himself as a Chef by learning to grow organic vegetables that he uses in his cooking. This season he continues to deepen his knowledge of growing food as the vegetable garden installation and maintenance manager for Penelope and Lloyd Master Gardeners. He is the culinary director for an ongoing retreat series led by dynamic relationships Guru, Christine Goulding.

Kevin believes in a holistic approach to hospitality. He values creating a nourishing dining environment in which seasonal sustainable food is shared amongst friends and where emotional needs are satisfied through delicious food.

We are exciting to have Kevin back at HGS Home Chef as he shares his Latino heritage in this special class.

This hands-on class is limited to 12 people.

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day. Classes are geared to adults unless otherwise noted. However, children over 7 are welcome to attend with an accompanying adult.