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09.11.01
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An exciting new beginner's class
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MOST POPULAR!

16 weeks of culinary fun!
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We grow many of our veggies and almost all of our herbs used in class., click image for more information,  
About our veggie
and herb gardens
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TidBits of cooking wisdom from Bite Me Cooking Newsletter

Biting History one meal at a time
   
It’s Pumpkin Season!
 

Fresh pumpkins are available in the markets now and are an excellent
cooking ingredient.  I have compiled some basic cooking information to
encourage you to cook something delicious:

Don’t buy a “Field” pumpkin for cooking. Field pumpkins are the ones we
make jack-o-lanterns out of, and they will be too stringy for baking.

Do buy a Sugar pumpkin for cooking. A medium sized sugar pumpkin
(4 pounds) will yield about 1 ½ cups of mashed pumpkin.

I prefer to bake the sugar pumpkin, instead of boiling, the pumpkin will
release too much liquid, when you are cooking with it later if you boil it.

To bake the pumpkin; cut it in half and discard the pulp and stem section,
save the seeds if you would like to roast them later.

Place the two halves face down in a shallow baking dish and cover with foil.
Bake in a preheated oven at 375°F for about 1 ½ hours for a medium size
pumpkin (or until tender when pierced with a fork).

Once the pumpkin has cooled, scoop out the flesh, leaving the tough outer
portion and puree or mash it. If you are making a custard or soup, press the
pumpkin puree through a sieve. I have included my favorite recipe for pumpkin
bread for you to try. Enjoy and I hope to see you in class soon!
 

 Pumpkin Bread
Make 3 big loaves to eat or
six smaller ones for great gifts!
PUMPKIN BREAD

 
Fall also means we bring back some of our favorite classes
and create some fresh new ones. The holidays are not that
far away and we will have some fun and helpful ideas to
make things easier for you. The final class from our
new series The Basics of Healthy Cooking is well
worth attending if you are at all worried about the
salt/sodium content of your food. (Nov 1)

Join us for Alfresco Italian Dinner (Fresh pasta with a delicious
tomato and basil sauce, fresh baked Italian bread and more, Oct 30 ).
A perfect date night for you and your mate.
In November, we will focus more on the holidays and our
 "Make and Take" Tamales Workshop Nov 17, is just in time for Thanksgiving!

 
 
 
TEEN'S HOLIDAY CULINARY CAMP
Again this year we will offer our
 Teens Mini Culinary School between
Christmas and New Years.
These classes are much more extensive and
 last longer each day. We will be teaching the
 kids everything from Knife Skills to Sautéing and
Baking. The camp will include instruction on kitchen
safety, proper hygiene and clean-up. Each day we
will focus on new skills while building upon those
previously learned. After preparing and cooking a
wonderful meal, we will sit down and eat it and
enjoy some dinner conversation. All recipes from
 the classes will be provided in a folder to keep.
As we get closer I will post more information.
 
Our next
Basics of Gourmet Cooking

course begins Saturday, January 12, 2013.

Enroll now and receive a FREE
 HEN & ROOSTER
4 pc FORGED KNIFE SET

   
   
 
 
Our family at
Thanksgiving.
 
Please join Mardi and Bob, at our Open House
Friday, October 19, from 4-6 pm
for some excellent specials and
samples of some of the foods we will
be cooking in November classes. 
Chow!
Mardi and Bob

 

bon appetit!                              
 
PLEASE SUPPORT THESE LOCAL FARMERS MARKETS. BOTH
ARE SPONSORED BY SOUTHERN ARIZONA COMMUNITY
FOOD BANK. EACH OFFERS A WONDERFUL SELECTION
OF ORGANICALLY GROWN FRUITS, EGGS, MEATS AND VEGETABLES. WE BUY MANY OF OUR HERB AND
VEGETABLE PLANTS THERE TOO!
SANTA CRUZ MARKET HAS MOVED TO THE NEW
MERCADO SAN AGUSTIN, CONGRESS ST AND CONVENTO
NOW, SUMMER HOURS ARE: 4 - 7 PM
          

Chow!
  Mardi

 
 

Our Culinary Festival continues with:

SATURDAY, NOVEMBER 17
TAMALE MAKING WORKSHOP
"MAKE AND TAKE"

Sign up now, many classes are selling out fast!

COMING WITH THE NEW YEAR!

SATURDAYS, JANUARY 12, 2013

BASICS OF GOURMET COOKING
>
A nine week course of the fundamentals of gourmet cooking. PLEASE NOTICE: This course will meet every Saturday afternoon.
 * RECEIVE A FREE FOUR PIECE HEN & ROOSTER KITCHEN KNIFE SET
with your paid enrollment!

 


 MANY NOVEMBER CLASSES ON SALE!!
 

 
 


Remember, we sell most of the tools and small appliances
and those wonderful Messermeister knives we
use in class on our sister site;

www.Sharpknives.com

FABULOUS
 SALE
PRICES ON
HIGH QUALITY
VIKING COOKWARE!

Give a gift to last a lifetime!

Mardi Burden
shares ownership of
Cuisine Classique School
of Good Cooking

with her husband Bob.

Mardi loves to cook
and she brings her
 professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches in her classes.
Mardi's love of cooking,
and her knowledge of food
and cooking is truly
exceptional and
 she is always eager to
 "share the love"!

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