Cinco de Mayo: Cooking Up a Mexican Feast

by Shona Milne on May 8, 2009

cincoI received a last minute invitation to attend a Cinco de Mayo themed hands on cooking class and dinner at Woodhouse Family Cellars. It was part of an Executive Chef series with Missy Will. The menu consisted of Chilled Avocado Soup, Lobster Burritos, Homemade Salsa, Seared Spinach with Drunken Tequila Raisins, Rosarita Beach Corn on the Cob, and Mexican style roasted Berries. Before everyone sat down for dinner there was Woodinville Style White and Red Sangrias which was also a hands on effort which turned out quite well. My personal favorite of the evening was the Chilled Avocado Soup which is very easy to make. Missy is planning on some future hands on cooking classes and dinners.

Prepping for the fiesta.

Prepping for the fiesta.

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