Chef Richard Lambert teaches the techniques he uses to make his award-winning tamales and salsas. This 90-minute class is set for Saturday, November 18th, from noon- 1:30 p.m. The classroom is located at 125 Harbor Way, next to the Maritime Museum at the breakwater in Santa Barbara. Each attendee will be served a variety of tamale samples and be shown how each flavor can be created at home. Additional class handout materials include recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. Free cookbook: Attendees also receive the ebook version of Mr. Lambert’s cookbook, “Preheat to 350 Degrees,” featuring recipes along with personal anecdotes gathered over his lifetime. Tuition is $35 per person and class attendance is limited to 30 participants. Enroll online at

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