Loews Ventana Canyon Resort in Tucson is heating things up this summer with a special series of educational cooking classes.
Get the chance to pull out the pots and pans within the resort’s own state-of-the art kitchens, while interacting personally with in-house chefs, like Executive Chef Ken Harvey and Pastry Chef Krista Owens. Hosted monthly through August, each cooking series will focus on an ingredient native to the Sonoran Desert, like Barrel Cactus Fruit in June and Prickly Pear Fruit in August. From picking the fruit on the resort’s desert grounds to preparing and eating your own culinary masterpiece, participants are involved in every step of the dish preparation.
Upcoming classes are as follows:
• June 13 at 2 p.m.
Barrel cactus fruit
Attendees will learn to make specialty desserts using barrel cactus with Pastry Chef Krista Owens.
• July 4 at 2 p.m.
Mesquite pods
Attendees will harvest mesquite and learn how to whip up creative mesquite appetizers with Executive Chef Ken Harvey.
• August 29 at 2 p.m.
Prickly pear fruit
Attendees will harvest prickly pear with the resort culinary team and get a lesson in prickly pear cocktails with on-site mixologists and BBQ specialties with Executive Chef Ken Harvey.
Each summer cooking series is $25 per person. To make a reservation, please call 520-229-2020.
