Celebrate Cinco de Mayo by learning tips and tricks to making the best (inauthentic) Mexican street fare that you can enjoy all year long! This class will feature a local menu with homemade tortillas, Farm Institute pork, and of course, a margarita mocktail to wash it all down with.
About Chef Charles Granquist: Charles Granquist grew up in New Haven, Conn. and started working with a fishmonger on Martha’s Vineyard during his high school and college summers. After graduating from Bates College, he moved back to New York. Having always been interested in cooking, he trailed around NYC to get a feel for the restaurant industry before enrolling at ICE. Upon graduating he cooked in several notable kitchens including Savoy Restaurant and Fleur de Sel before settling down at Blue Hill NYC. It was at Blue Hill’s Greenwich Village restaurant and opening Blue Hill at the Stone Barns Center for Food and Agriculture that he developed his passion for local and sustainable food practices.
Charles moved on to Food Network, cooking, food styling and producing for various Food Network talent, before moving to new business development. As the network’s Director of Culinary Development he managed foodservice related projects including the creation, opening and operation of Food Network branded restaurants.
Upon leaving the Food Network, Charles worked at Dickson’s Farmstand Meats in Chelsea Market. He has also spent time at Artisan Meats in Charleston, South Carolina, studying under renowned charcutier Craig Diehl.
Cost: member: $40; non-member: $50.
Thursday, May 4 at 5:30pm to 7:00pm
FARM Institute
14 Aero Avenue, Edgartown, MA 02539
