2/8 In-person Class: The Art of Plating

2/8 In-person Class: The Art of Plating

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$80.00
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$80.00
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Tuesday, February 8, 5:30 PM – 7:30 PM. In-person Class: The Art of Plating with Chef Miguel Heredia. Cost: $80.00 each.  

In celebration of the University of Arizona Museum of Art’s (UAMA) The Art of Food: From the Collections of Jordan D. Schnitzer and His Family Foundation exhibition, and in collaboration with UAMA, create your own edible masterpiece with El Charro Café Chef and food artist Miguel Heredia.

On the menu in this hands-on class: Flourless Chocolate Coffee Torte with a Mirror Glaze finish, and the ingredients providing taste, texture and color to decorate your plate: Chocolate Sand, Crème Anglaise, Raspberry Sauce, Pulverized Almond Brittle, Raspberry Caviar and Sugar Shards.    

You’ll work in groups of two or three preparing the components, then let your inner artist loose for your custom finishing. As a bonus, you'll receive a keepsake to commemorate the experience and have a chance to hear from UAMA's Curator of Exhibitions, Olivia Miller.  

CLASS NOTES: The in-person class, limited to 16, will be held at the Catalina United Methodist Church kitchen, 2700 E. Speedway Blvd. You’ll receive an email with class details 5 days in advance. Please use an email address you frequently check. Our emails can get caught in spam filters or blocked entirely. Please contact us if you don’t receive the class information.

All classes and events are nonrefundable. You can request a transfer to a different class or event up to 7 days prior to the class or event. Culinary Boot Camps or workshops require a 14-day notification. Your request must be emailed to flyingapronstucson@gmail.com. If you’re exhibiting COVID-19 symptoms, contact us immediately at flyingapronstucson@gmail.comClick here for required in-person waiver. 

Please know it may be necessary to cancel select classes if 10 or fewer guests enroll. We apologize in advance for any inconvenience; we’ll personally reach out to each guest in case of cancellation.