A Taste of Mexico with

Chef Chris Keff

$125 | Demo + Tasting

Join Chef Chris Keff for A Taste of Mexico. Chef Keff focusses on sustainable seafood and a commitment to using local, organic produce, Keff has long been ahead of culinary trends, in this class Chef Keff will transport us to Mexico and teach us about working with dried chilies, tortilla making and mole rojo and for dessert grilled plantains with chile chocolate sauce.

Chris Keff launched her culinary career with a two-year apprenticeship at New York's Four Seasons, then followed it up with 10 years of developing concepts and menus for three restaurants. From 1987-88, she traveled extensively through the US and Asia, eventually relocating to Seattle. She became the executive chef at McCormick and Schmick's in 1988, overseeing the seafood grill and designing their wine and food dinners. From 1992-95, she served as executive chef at the Hunt Club at the Sorrento Hotel. In 1995, she opened Flying Fish which has appeared in many major publications, including the New York Times, Bon Appetit, Gourmet, Wine Spectator, Decanter and Food & Wine. In 1998 & 1999, she was recognized as Best Chef in the Pacific Northwest/Hawaii by the James Beard Foundation. In 2008, she was inducted into the Pacific Northwest Salmon Center's Wild Salmon Hall of Fame, the first chef to win the award.

TECHNIQUES TAUGHT

• Tortilla Making

• Working with Dried Chilies

• Mole

• Ice Cream

RECIPES

• Puebla Tacos

• Mole Rojo

• Grilled Plantains with Chile Chocolate Sauce

• Cinnamon Ice Cream