It’s tamale season! Local Chef Richard Lambert teaches the techniques he uses to make his
award-winning tamales and salsas. This year’s 90-minute class is set for Saturday, December 8th, from noon to 1:30 p.m. The classroom is located at 125 Harbor Way, near the Maritime Museum at the breakwater. 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 escamocha (tropical fruit dessert), recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. Attendees also receive the free ebook version of Mr. Lambert’s cookbook, “Preheat to 350 Degrees,” featuring recipes along with personal anecdotes gathered over his lifetime. Tuition is $45 per person and class attendance is limited to 30 participants. Enroll online at

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