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Course Catalog
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Cooking & Wine School
South of the Border
NEW!
This menu featuring a chile-flavored, brothy stew with pork and hominy, will transport you south of the border for the evening. You will learn the basic techniques of braising and working with dried chiles. Recipes include: Queso Fundido con Chorizo, Southwestern Slaw with Cilantro-Lime Vinaigrette, Posole with Avocado Salsa and Churros & Mexican Hot Chocolate.
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