| El Arrayan Announces Winter/Spring Cooking Classes Virtual Vallarta | |
January 13, 2013 |
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El Arrayán, one of Puerto Vallarta's most successful Mexican specialty restaurants, has announced their Mexican cooking class schedule for winter/spring 2013.
On scheduled Mondays every month, a limited number of participants will join El Arrayán’s culinary team for a traditional Mexican breakfast, visiting local purveyors, hands-on cooking instructions in their professional kitchen and then enjoy what they have cooked for lunch.
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The dates for these great experience classes are as follows:
• Monday, January 14
• Monday, January 28
• Monday, February 11
• Monday, February 25
• Monday, March 11
• Monday, March 25
The classes meet at El Arrayán Restaurant at 9:30 am and end around 3:00 pm.
The fee for this professional introduction to Mexican cooking techniques and ingredients is $95 - $110 USD (depending on the menu) per-person. This fee includes transportation (El Arrayan breakfast market & back), breakfast, instruction, take-home recipes, an embroidered apron and lunch with a cocktail or glass of Mexican wine.
Classes are conducted in English and require a minimum of five participants.
El Arrayán’s cooking classes are an extremely popular activity for visitors and locals alike. Whether you are a novice or a professional cook, join us for an upcoming cooking class and bring a little of El Arrayán’s award-winning food to your home-cooked meals.
In addition, El Arrayán's owner, Carmen Porras, will be taking a group to the mountain village of El Tuito to visit local small food producers while working on their unique artisan products on Monday, February 18. The price for this outing is $85 USD per person and includes transportation (El Arrayan - El Tuito, producers lunch & return).
Space is very limited. To find out more about menus or to secure your place at the table with Carmen Porras, call (322) 222-7195 or e-mail info@elarrayan.com.mx today.
El Arrayán is located at Allende 344, El Centro, just a short stroll from the Malecón.
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From the Bay & Beyond
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