Mothers Day (Cooking Class)

Mother's Day and Cinco De Mayo combine in this class as we celebrate these May holidays

Menu:

• Starter: Esquites Salad with Lime-Cilantro Crema. Charred corn kernels, cotija, jalapeño, scallion, cilantro, lime, a touch of chili, served warm.
• Main + Side: Enchiladas Verdes de Pollo with Queso Fresco + Mexican Red Rice. Roasted tomatillo–poblano salsa verde, pulled chicken, corn tortillas, queso fresco, crema; classic arroz rojo with tomato, garlic, and chicken stock.
• Dessert: Individual Tres Leches Strawberry Parfaits. Vanilla sponge cubes soaked in three milks with Mexican vanilla and canela, layered with macerated strawberries and whipped cream.

Additional Information: Class will start at 6PM. Please plan to arrive 5-10 minutes ahead of time to meet our instructor outside of the Bistro on the main, entry-level floor. She will ensure everyone is guided to the appropriate kitchen for class. You'll enter through the main entrance @ 124 S. Broadway Ave. The construction of the new Biomedical Campus may impact available, on-street parking. Please see here for a parking map. The Block One parking garage is located directly next to NICHE and is also available for parking.

• Reminder that this is an applied, hands-on class in a live kitchen environment. Appropriate attire includes long pants & close-toed shoes.
• Kindly note that photographs may be taken during class and used for future promotional purposes.

Format: Face-to-Face

Instructor: Audra Bell

Instructor Bio: Audra is a dynamic chef and hospitality pro with a serious passion for creating amazing culinary experiences. She has a talent for event planning, business management, and teaching. Whether she's crafting farm-to-table menus, delivering high-end dining experiences to local charities, &/or educating the next generation of Chefs, Audra's all about bringing creativity and top-notch service to the table.