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July 10, 2011

10-12 JULY 2011
10:00 AM to 5:00 PM

Come join me at the Summer Fancy Food Show 2011!  Located in the Walter E. Washington Convention Center in Washington D.C. is North America’s largest specialty food and beverage event.  I will be running the kitchen for the Mexico Pavilion and offering many appetizers for you all to try, I hope to see you there!

For more information click here.

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Fancy Food Show


June 24, 2011

24 JUNE 2011
9:45 AM ET on NBC.

It was such a blast last year to visit the set of the Today Show. I’m thrilled to come back this Friday! I will cook up yummy Mexican food that’s perfect for the summer.

Be sure to tune in! I’ll do my best to give you some great ideas.

May 25, 2011

25 MAY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

In Mexico, every meal is a cause for celebration, in this session we will share the preferred dishes served at special occasions.  Fany Gerson, who recently published My Sweet Mexico, will join in on the fun by pairing drinks and desserts with Pati’s menu.

To register and for more information click here.

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Festive Mexico


February 24, 2011

24 FEBRUARY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!

An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.

Oaxaca is known as the land of the “seven moles”. But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.

The region’s moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.

To register and for more information click here.

December 9, 2010

6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

The Mexican Revolution shook the ground the country stood on.  As Revolutionaries, soldiers and rebels moved throughout the country a new kind of cooking emerged: Food on the run!  Come taste the exquisite inventions and creations made in ranches, porches, rustic bonfires and by traveling cooks to feed men, and women, who were for years on the run.  Learn the true origins and flavors of the Burrito, the famous Discada Norteña, the Charro Beans.  Drink some of the wholesome and filling drinks revolutionaries took along battles and sweets they carried in their jackets.

To register and for more information click here

September 23, 2010

6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute

After three centuries of living as a Spanish Colony, Mexico shook off its leash from the Spanish crown.  However, Mexico’s kitchens were deeply transformed by ingredients and cooking techniques brought by the Spaniards like rice, wheat, milk products, pork, chicken, olives, capers, Old World spices and olive oil.

As Mexico celebrated its re-birth as an independent nation, a whirlwind of dishes covered in the colors of the flag and filled with native symbols were created.  Yet ironically, many couldn’t be made without some of Spains’ inherited elements, now ingrained in our cooking,  and too good and delicious to be left out. From Mexico’s most popular rice dishes as the Green Poblano, Red Tomato, and Mexican White, to all sorts of Chiles stuffed with the flavors of the coasts of Spain, Mexican identity was transformed and enriched at the table.

To register and for more information click here.

May 13, 2010

13 MAY 2010
6:30 to 9:00 PM

Cooking class and tasting dinner at the Mexican Cultural Institute

Have you ever wondered what happens when you combine edible flowers and chiles? Mexican cuisine can tell you a lot from this combination! Come learn about the edible side of exotic flowers and the wondrous depth of a variety of chiles. You will be surprised: Not all that you can make with chiles is spicy…

For more information and to register click here.

May 4, 2010

4 MAY 2010
4:00 PM

The Blair House will be hosting an event called “Taste of Mexico” honoring Mexican culture in advance of the upcoming State Visit by Mexican President Felipe Calderon.

Led by Ambassador Capricia Marshall, the US Chief of Protocol, and the Mexican Ambassador to the United States, Ambassador Arturo Sarukhan and his wife, the event will bring together an international DC Youth Group. Together, they will learn about Mexican culture and gastronomy beyond what Americans typically think it to be.

May 1, 2010

1 MAY 2010
11:00 AM to 1:00 PM

Contrary to popular belief, Cinco de Mayo is not Mexico’s Independence Day — but it does mark the brilliant Mexican military triumph over Napoleon III’s invasion force on May 5th, 1962.  The defeat hampered the French to such an extent that they could no longer provide help to the American Confederate cause, which certainly contributed to its downfall the following year.  Plenty to celebrate, north and south of the border!

In collaboration with Chef de Cuisine Alfredo Solis, we will demonstrate the preparation of four dishes from the Cinco de Mayo tasting menu.

April 27, 2010

27 APRIL 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner featuring a menu based on modern twists that traditional Mexican food has experienced throughout the 20th Century. Private event for a Woman’s Organization.

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