Utah Food Festival Workshop: Ancient American Corn Preparation — Chemistry in Cooking (Saturday)
Event Details
Community Room
To attend this workshop, both museum admission and workshop fees are required. Once a workshop is added to your shopping cart, you will be given the option to reserve admission, too. (Museum Members should checkout for their workshops and then reserve admission following the Museum Member Ticket Request.)
About the Workshop
Chef Wendy Juarez, owner of Prime Corn, is partnering with Wasatch Community Gardens to introduce you to two seasonal and regionally appropriate dishes: one is based in the ancient American preparation of corn, called nixtamalization, and the other is a sauce made from ground spring greens and sunflower seeds. You will be able to sample a meat or vegan pozole and pestos served on corn chips. Chef Wendy is dedicated to educating people on how to prepare pre-Columbian/pre-Hispanic cuisine from the Americas, using fresh ingredients that are delicious, nutritionally balanced, and affordable. Her business, Prime Corn started in 2021, offers gourmet meals that will change the way you think about Mexican food. Wasatch Community Gardens is a non-profit that empowers people to grow and eat healthy, organic, local food throughout the Salt Lake Valley since 1989.
Workshop presented by Chef Wendy Juarez.
