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Chefs at Loews Ventana Canyon, in Tucson, Ariz., are offering guests and locals the chance to learn how to cook using native ingredients. The Summer Desert Culinary Series, which began on May 24, will offer once-per-month cooking classes through August.
Participants will have the opportunity to harvest native ingredients from the resort property, then take part in a hands-on lesson on how to use them in their own home. On June 21, the class will focus on barrel cactus fruit, and attendees will learn to make specialty desserts using the barrel cactus with pastry chef Krista Owens. The July 5 class will harvest mesquite and learn to whip up appetizers with executive chef Ken Harvey. On Aug. 30, participants will harvest prickly pear and make cocktails out of the fruit with on-site mixololgists and Ken Harvey.
The cost of each class is $25 per person, and approximately 25 spots are available for each class. Reservations may be made by calling the hotel concierge.