Secrets of a Tamale Chef
On Saturday, March 10th, chef and co-founder of National Tamale Day, Richard Lambert, will demonstrate the techniques he uses to make his award-winning tamales and salsas. The 90-minute class will be held at 125 Harbor Way in Santa Barbara, beginning at noon and concluding at 1:30 PM. The class, Secrets of a Tamale Chef, is designed for home cooks who want to make tamales that are fun to eat. Lambert says, “Our cooking methods originated in Mexico City and are very traditional.” He adds, “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.” Class participants will be served a variety of tamale samples during the demonstration. Printed handouts include Lambert’s own recipes, tamale ingredient & equipment sources, along with reheating and storage guidelines. Class tuition is $45 per person. FREE: Each attendee will receive an ebook version of Mr. Lambert’s latest cookbook, Preheat to 350 Degrees, featuring recipes with personal anecdotes by the chef. Enroll online at tiny url.com/tamaleclass
