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Mesquite pods can be a versatile addition to your arsenal of local ingredients.
You may have noticed mesquite pods ripening on the trees around Tucson. You might have even joined the Desert Harvesters at Mercado San Agustin to learn how to mill mesquite into flour. In any case, you can deepen your knowledge and appreciation for the mesquite pod even further by heading to Loews Ventana Canyon for a chef-led cooking class all about mesquite.
Loews' executive chef Ken Harvey will be showing attendees at the class how to find and harvest mesquite. Then, he will instruct the group on how to prepare four dishes and one drink with the pods. The event's menu includes:
-Mesquite pod agua de cebada (barley)
-Mesquite pod Italian sausage and corn bread custard with cebeda
-Mesquite pod crusted crab cake, celeriac remoulade and garden herbs
-Mesquite pod hand tossed pizzetta with duck confit, ricotta, fresh heirloom tomatoes and arugula
-Mesquite apple fritters with vanilla ice cream, torn mint and chocolate sauce
The mesquite pod class takes place at the resort in Ventana Canyon located at 7000 N. Resort Dr. on Saturday, July 11 beginning at 2 p.m. Then, on Aug. 15, you can learn about barbecuing and mixing cocktails with prickly pear from Harvey. Both classes run at $35 per person and space for the events is limited. You can reserve a spot by calling 299-2020 ext. 5107.