“There is such a mystique and so much misinformation about chiles,” says chef/owner of Alamexo Matt Lake. “I’m always asked about how to shop for them, how to prepare them and what parts to include in traditional Mexican cooking.”
Which is the genesis for this weekends, Cooking With the Chiles of Mexico Class at Alamexo. This Saturday, November 19th, Lake will share his passion for chiles via a cooking class followed with lunch for guests.
Chef Lake will include an overview of the most popular chiles used in traditional Mexican cuisine (both dry and fresh), cover the flavor profiles of each and how to roast, and teach techniques to build flavor. His demo will also include a few simple salsas highlighting both fresh and dried chiles and he’ll show the class how to make great simple salsas with what’s at market.
The class starts at 11 a.m. with lunch served at noon. The price is a steal at $35 per person. Lunch will consist of:
* Guacamole with salsa molcajete
* Tres chile enchiladas: yhree enchiladas served Mexican flag style. One chicken verde, one queso Oaxaca with salsa rojo, one carne asada with pasilla
· Pumpkin flan with fresh whipped cream and chile spiked pumpkin seeds
268 State St #110, Salt Lake City, UT 84111
This years event spotlights Utah’s own highly awarded Amano Chocolate. Amano holds the title of the most award-winning chocolate in America, having just recently won gold and silver at the International Chocolate Awards. Amano is well regarded for selecting distinct and rare types of heirloom cacao through well-developed direct relationships with the world’s best cacao producers. Amano, as stated by founder Art Pollard, “is dedicated to creating some of the world’s most exquisite chocolate through traditional techniques.”
At this year’s festival, local chefs and beverage experts will craft chocolate-based highlighting the bold, bright flavors and aromas found in Amano’s bars with unique gastronomic applications ranging from sweet to savory to boozy.
“Amano was part of the first wave of craft chocolate makers in the US. When they got started there were only about 14 other chocolate makers, including giants like Hershey’s. Now there are hundreds,” says Caputo’s CEO Matt Caputo. “Amano’s chocolate making style is one of a kind. On the scale from loud, brash American to sophisticated European, Amano achieves what makes each style great, without sacrifice.”
The fifth annual Caputo’s chocolate festival takes place on Thursday, November 17th, beginning at 7:00 PM, at the downtown Caputo’s Market & Deli. Admission is $35, plus an additional $15 for optional alcohol beverage pairings. Proceeds benefit the Heirloom Cacao Preservation Initiative.
314 W 300 S, Salt Lake City, UT 84101
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake. I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by a critical obsession with rice, alliteration and the use of too many big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
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