What are indigenous ingredients? Think of ingredients native to the Sonoran Desert — saguaro and barrel cactus fruit, mesquite pods and prickly pear fruit.
The chefs at Loews Ventana Canyon will offer a three-part culinary series of harvesting and preparing native ingredients during the summer. The once-per-month cooking classes are available June through August.
June 20 – 2 PM
Saguaro and barrel cactus fruit
Special guest from TOCA (Tohono O’odham Community Action) will give a tutorial on the saguaro and its fruit, and then a Ventana chef will demonstrate how to create make-at-home dishes using saguaro syrup and saguaro seeds. Attendees will also harvest and learn to make specialty desserts using barrel cactus with Krista Owens, pastry chef.
July 11 – 2 PM
Harvest mesquite pods and learn how to whip up creative mesquite appetizers with Jose Salas, executive sous chef.
August 15 – 2 PM
Prickly pear fruit
Harvest prickly pear with the resort culinary team and get a lesson in prickly pear cocktails with on-site mixologists and BBQ specialties from Ken Harvey, executive chef
The cost to attend each class is $35/pp. Space is limited and may be reserved by calling the concierge at (520) 299 – 2020 ext. 5107.