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DTSTART;TZID=America/Los_Angeles:20260328T100000
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UID:16470-1774692000-1774701000@21acres.org
SUMMARY:Cooking Class: Mexican Sopes
DESCRIPTION:Join us in the 21 Acres kitchen for a cooking class focused on Mexican sopes\, a traditional masa-based street food. In this hands-on class\, students will prepare traditional sopes using organic masa harina. Sopes are small\, thick corn masa cakes with a raised rim that holds a variety of toppings. Students will learn how to mix and hydrate masa\, shape and cook tortillas\, and form the characteristic raised edge that defines a sope. \nParticipants will also prepare a fresh seasonal salsa and toppings using ingredients sourced from the 21 Acres Farm Market\, and I will demonstrate the preparation of traditional refried beans\, an essential component of many Mexican antojitos. \nAs with the previous classes\, we will also discuss the cultural role of nixtamalized corn and masa traditions throughout Mexico and Central America. \nMenu Highlights\n– Handmade Mexican sopes using Masienda organic masa harina\n– Chef Ron’s refried beans (demonstration)\n– Fresh seasonal salsa prepared by students\n– Farm market toppings such as beans\, shredded greens\, cabbage\, radish\, crema\, herbs\, and cheese\n*if we want to add a meat component option\, I could supply some shredded roast chicken. \nThis class completes the Masa Series by tying together many of the techniques we’ve covered while celebrating another traditional corn-based dish. \nRegistration fee: $65 per person. This class is open to students ages 8 to 108\, and there will be a maximum of 12 attendees working in four groups across three shared stations in a fully hands-on\, collaborative learning environment. Pre-registration is required. \nAbout your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest\, Alaska\, Saipan\, and Hong Kong. Known for his passion for scratch cooking and food education\, he served 19 years as Executive Chef at Forest Ridge School in Bellevue\, where he built a vibrant garden-to-table program and inspired students to cook\, grow\, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region\, celebrating local farms\, seasonal ingredients\, and the joy of cooking together. \nCANCELLATION POLICY \nIn the event 21 Acres must cancel the class\, registered attendees will be informed as soon as possible and will be issued a full refund. Please make sure that the email you provide during registration is accurate. \nIf you are feeling sick\, we kindly ask that you respect the safety of yourself and others by not coming to campus. If you are unable to attend this event for any reason\, send an email to generalinfo@21acres.org or call us at (425) 481-1500. A full refund will be issued if you cancel your registration no later than 2 days before the class. \n 
URL:https://21acres.org/event/cooking-class-mexican-sopes/
CATEGORIES:Classes,Commercial Kitchen,Community Events,Cooking Classes,Featured,Local Food Systems
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2026/03/Pupusa-class-3-7-26_-2-16x9-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260307T100000
DTEND;TZID=America/Los_Angeles:20260307T123000
DTSTAMP:20260530T051824
CREATED:20260221T212730Z
LAST-MODIFIED:20260221T212730Z
UID:16445-1772877600-1772886600@21acres.org
SUMMARY:Cooking Class: Salvadoran Pupusas
DESCRIPTION:Join us in the 21 Acres kitchen for a hands-on exploration of Salvadoran pupusas\, one of Central America’s most beloved masa-based foods. Pupusas are thick\, handmade corn cakes traditionally filled and cooked on a griddle until lightly crisp on the outside and tender within. Deeply rooted in Salvadoran food culture\, pupusas are meant to be shared\, topped\, and enjoyed together. \nPupusas are traditionally eaten by hand\, topped with curtido and a spoonful of salsa roja. The contrast of warm masa\, crunchy slaw\, and light tomato sauce creates a balanced and satisfying meal. The menu for this class is vegetarian and\, with the exception of corn\, grain-free. \nStudents will prepare fresh masa and learn how to shape\, fill\, and cook pupusas from start to finish\, with a focus on technique\, flavor balance\, and cultural context. You will learn about Salvadoran food traditions and cultural context; understanding nixtamalization and masa preparation; techniques for filling and shaping pupusas; balancing acidity\, richness\, and texture; and highlighting seasonal\, local farm ingredients.  \nMenu and highlights:\n– Salvadoran pupusas stuffed with vegetarian fillings (seasonal squash\, beans\, and/or cheese) \n– Curtido\, the traditional lightly fermented cabbage slaw\, prepared entirely with ingredients sourced from the 21 Acres Farm Market \n– Salvadoran Salsa Roja\, demonstrated near the end of class \n– a special El Salvadorian dessert\, prepared together as a shared dessert  \nRegistration fee: $65 per person. This class is open to students ages 8 to 108\, and there will be a maximum of 12 attendees working in four groups across three shared stations in a fully hands-on\, collaborative learning environment. \nRegistration in advance is required – please click the button below. \nAbout your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest\, Alaska\, Saipan\, and Hong Kong. Known for his passion for scratch cooking and food education\, he served 19 years as Executive Chef at Forest Ridge School in Bellevue\, where he built a vibrant garden-to-table program and inspired students to cook\, grow\, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region\, celebrating local farms\, seasonal ingredients\, and the joy of cooking together. \nThis class continues Chef Ron’s “Masa Series” at 21 Acres (Tamales\, Masa Tortillas\, Pupusas\, and Sopes)\, and fits nicely into the progression of skills and cultural exploration we’ve been building together.
URL:https://21acres.org/event/cooking-class-salvadoran-pupusas-2/
CATEGORIES:Classes,Commercial Kitchen,Community Events,Cooking Classes,Featured,Local Food Systems
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2026/02/260131-Chef-Ron-Tamale-Class-5-16x9-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260228T100000
DTEND;TZID=America/Los_Angeles:20260228T123000
DTSTAMP:20260530T051824
CREATED:20260212T220628Z
LAST-MODIFIED:20260221T213500Z
UID:16393-1772272800-1772281800@21acres.org
SUMMARY:Cooking Class: Salvadoran Pupusas
DESCRIPTION:Join us in the 21 Acres kitchen for a hands-on exploration of Salvadoran pupusas\, one of Central America’s most beloved masa-based foods. Pupusas are thick\, handmade corn cakes traditionally filled and cooked on a griddle until lightly crisp on the outside and tender within. Deeply rooted in Salvadoran food culture\, pupusas are meant to be shared\, topped\, and enjoyed together. \nPupusas are traditionally eaten by hand\, topped with curtido and a spoonful of salsa roja. The contrast of warm masa\, crunchy slaw\, and light tomato sauce creates a balanced and satisfying meal. The menu for this class is vegetarian and\, with the exception of corn\, grain-free. \nStudents will prepare fresh masa and learn how to shape\, fill\, and cook pupusas from start to finish\, with a focus on technique\, flavor balance\, and cultural context. You will learn about Salvadoran food traditions and cultural context; understanding nixtamalization and masa preparation; techniques for filling and shaping pupusas; balancing acidity\, richness\, and texture; and highlighting seasonal\, local farm ingredients.  \nMenu and highlights:\n– Salvadoran pupusas stuffed with vegetarian fillings (seasonal squash\, beans\, and/or cheese) \n– Curtido\, the traditional lightly fermented cabbage slaw\, prepared entirely with ingredients sourced from the 21 Acres Farm Market \n– Salvadoran Salsa Roja\, demonstrated near the end of class \n– a special El Salvadorian dessert\, prepared together as a shared dessert  \nRegistration fee: $65 per person. This class is open to students ages 8 to 108\, and there will be a maximum of 12 attendees working in four groups across three shared stations in a fully hands-on\, collaborative learning environment. \nRegistration in advance is required – please click the button below. \nAbout your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest\, Alaska\, Saipan\, and Hong Kong. Known for his passion for scratch cooking and food education\, he served 19 years as Executive Chef at Forest Ridge School in Bellevue\, where he built a vibrant garden-to-table program and inspired students to cook\, grow\, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region\, celebrating local farms\, seasonal ingredients\, and the joy of cooking together. \nThis class continues Chef Ron’s “Masa Series” at 21 Acres (Tamales\, Masa Tortillas\, Pupusas\, and Sopes)\, and fits nicely into the progression of skills and cultural exploration we’ve been building together.
URL:https://21acres.org/event/cooking-class-salvadoran-pupusas/
CATEGORIES:Classes,Commercial Kitchen,Community Events,Cooking Classes,Featured,Local Food Systems
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2026/02/260131-Chef-Ron-Tamale-Class-5-16x9-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20260131T100000
DTEND;TZID=America/Los_Angeles:20260131T123000
DTSTAMP:20260530T051824
CREATED:20260109T005601Z
LAST-MODIFIED:20260128T010253Z
UID:16300-1769853600-1769862600@21acres.org
SUMMARY:Cooking Class: Tamales – Masa\, Fillings and Traditions
DESCRIPTION:Tamales are one of the oldest known prepared foods in the Americas\, with origins tracing back to ancient Mesoamerican civilizations including the Olmec\, Maya\, Aztec\, and Toltec cultures. Archaeological evidence suggests tamales were being made as early as 8000–5000 BCE. Portable\, nourishing\, and adaptable\, tamales served as essential sustenance for travelers\, warriors\, hunters\, and large community gatherings. \nBecause corn (maı́z) was considered a sacred crop in Mesoamerican belief systems\, tamales also held deep cultural importance. They were prepared for ceremonies\, offerings\, and celebrations\, symbolizing life\, renewal\, and community. Over centuries\, regional Klavors\, ingredients\, and wrapping materials evolved\, but the essential structure of a masa-Killed\, steamed bundle remained constant. \nToday\, tamales continue to be a cornerstone of Mexican\, Central American\, and Latinx cuisine\, enjoyed both as everyday food and for holidays such as Christmas\, New Year’s\, Las Posadas\, and Dı́a de los Muertos. The tradition of gathering family and friends to prepare tamales – known as a ‘tamalada’ – remains a cherished cultural practice. \nJoin us in the 21 Acres Kitchen to explore the art and science of traditional Mesoamerican tamales. Students will prepare fresh masa using whipped lard and chicken stock\, achieving the light and airy texture essential for authentic tamales. \nStudents will prepare a classic filling of pulled chicken with salsa verde\, layer and fold tamales in softened corn husks\, and steam them for approximately one hour. \nWhile the tamales steam\, students will prepare Champurrado\, a thick Mexican hot chocolate\, and assist Chef Ron in charring dried chiles to create Salsa Roja\, an essential pairing with tamales. \nStudents will share a hands-on workstation and receive personalized instruction from Chef Ron Askew. Key topics include understanding nixtamalization and masa preparation; balancing acidity\, heat\, and texture in salsas; and highlighting seasonal and local farm ingredients. \nRegistration fee: $70 per person. This class is open to students ages 8 to 108\, and the maximum class size is 12 students (6 workstations\, 2 participants per station). Pre-registration is required at the link below. \nAbout your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest\, Alaska\, Saipan\, and Hong Kong. Known for his passion for scratch cooking and food education\, he served 19 years as Executive Chef at Forest Ridge School in Bellevue\, where he built a vibrant garden-to-table program and inspired students to cook\, grow\, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region\, celebrating local farms\, seasonal ingredients\, and the joy of cooking together.
URL:https://21acres.org/event/cooking-class-tamales-masa-fillings-and-traditions/
CATEGORIES:Classes,Commercial Kitchen,Community Events,Cooking Classes,Featured,Local Food Systems
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2026/01/masa-class-Nov-2025-16x9-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20251115T100000
DTEND;TZID=America/Los_Angeles:20251115T120000
DTSTAMP:20260530T051824
CREATED:20251101T003623Z
LAST-MODIFIED:20251101T173019Z
UID:16201-1763200800-1763208000@21acres.org
SUMMARY:Cooking Class: Masa Tortillas and Fresh Salsa
DESCRIPTION:Join us in the 21 Acres kitchen to learn the art of making masa corn tortillas – then enjoy eating those fresh tortillas with a delicious salsa bar. During this two-hour class\, students will experience the process of preparing authentic masa tortillas and two classic salsas\, salsa verde and pico de gallo. A selection of seasonal farm products and pantry accompaniments from the 21 Acres Farm Market will be featured in both salsa recipes and self-serve salsa bar\, showcasing local flavors and sustainable ingredients. \nMasa tortillas trace their origins to ancient Mesoamerica as early as 500 BCE\, where indigenous peoples domesticated corn and discovered nixtamalization—a process that transformed corn into masa\, the dough used for flatbreads. These early tortillas served as a vital food source and carried profound cultural and spiritual meaning for civilizations such as the Aztecs and Maya. To learn more about the history and significance of masa\, check out this article in Salon magazine. \nOver time\, tortillas have continued to evolve and are a versatile vessel for meals both traditional and non\, for tacos and taquitos and even leftovers. According to Jorge Gaviria\, founder of the heirloom masa company Masienda\, “A tortilla is\, simply put\, a perfect food. It can be used as a utensil\, a wrapper\, or the starting point for many delicious preparations. A good tortilla\, made fresh and hot off the comal\, needs nothing more than a sprinkle of salt to be enjoyed.” \nEach pair of students will share a hands-on workstation and receive personalized instruction from Chef Ron Askew. Key topics include understanding nixtamalization and masa preparation; hands-on tortilla pressing and cooking; balancing acidity\, heat\, and texture in salsas; and highlighting seasonal and local farm ingredients. \nRegistration fee: $55 per person. This class is open to students ages 8 to 108\, and the maximum class size is 12 students (6 workstations\, 2 participants per station). Pre-registration is required at the link below. \nAbout your teacher: Chef Ron brings over 40 years of global culinary experience from the Pacific Northwest\, Alaska\, Saipan\, and Hong Kong. Known for his passion for scratch cooking and food education\, he served 19 years as Executive Chef at Forest Ridge School in Bellevue\, where he built a vibrant garden-to-table program and inspired students to cook\, grow\, and share real food. Chef Ron now teaches farm-to-fork and cultural cooking classes across the region\, celebrating local farms\, seasonal ingredients\, and the joy of cooking together. \nStay tuned for future Masa classes taught by Chef Ron — Tamales\, Pupusas\, Enchiladas\, and more…
URL:https://21acres.org/event/cooking-class-masa-tortillas-and-fresh-salsa/
CATEGORIES:Classes,Commercial Kitchen,Community Events,Cooking Classes,Featured,Local Food Systems
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2025/10/tacos-Oct-2025-16x9-web.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250408T170000
DTEND;TZID=America/Los_Angeles:20250408T180000
DTSTAMP:20260530T051824
CREATED:20250308T201039Z
LAST-MODIFIED:20250308T201039Z
UID:15724-1744131600-1744135200@21acres.org
SUMMARY:Incubator Kitchen Open House
DESCRIPTION:
URL:https://21acres.org/event/incubator-kitchen-open-house-3/
CATEGORIES:Commercial Kitchen
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2025/03/Janel-and-Sonia-1-16x9-web-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250329T130000
DTEND;TZID=America/Los_Angeles:20250329T150000
DTSTAMP:20260530T051824
CREATED:20250308T221235Z
LAST-MODIFIED:20250308T222050Z
UID:15730-1743253200-1743260400@21acres.org
SUMMARY:Hands-on Fermented Vegetables Workshop
DESCRIPTION:Learn how to make probiotic-rich\, gut healthy fermented vegetables! This class will teach you to make sauerkraut and other fermented vegetables deliciously and safely at home. Includes your own take-home jar of sauerkraut! Your teacher is Austin Durant\, author and founder of Fermenters Club\, who will also be signing copies of his new book\, Fearless Fermenting. \nCost of the workshop is $49. Children under 12 can join for FREE with a paid adult. Click the link to register directly with Austin. \nLEARN: We’ll explain fermentation and have a brief discussion about the benefits of making and eating fermenting foods\, and you’ll learn how spice plays a role in fermented foods around the world. \nDEMO: We’ll show you how easy it is to start making fermented foods yourself at home! We’ll demo some simple seasonal fermented recipes which are loaded with healthy “probiotic” bacteria. \nTASTE: We’ll have a variety of fermented foods to sample\, such as sauerkraut\, beet kvass\, and other fermented veggies. \nDO IT YOURSELF: Roll up your sleeves and make your very own batch of sauerkraut to take home and ferment.
URL:https://21acres.org/event/hands-on-fermented-vegetables-workshop/
CATEGORIES:Adult Education,Book Release and Demo,Classes,Commercial Kitchen,Cooking Classes,Featured
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2025/03/austin-durant-curtido-16x9-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250311T170000
DTEND;TZID=America/Los_Angeles:20250311T180000
DTSTAMP:20260530T051824
CREATED:20241003T232645Z
LAST-MODIFIED:20241005T202503Z
UID:15304-1741712400-1741716000@21acres.org
SUMMARY:Incubator Kitchen Open House
DESCRIPTION:
URL:https://21acres.org/event/incubator-kitchen-open-house-4/
CATEGORIES:Commercial Kitchen
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2024/10/edited-for-website-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20250114T170000
DTEND;TZID=America/Los_Angeles:20250114T180000
DTSTAMP:20260530T051824
CREATED:20241003T232304Z
LAST-MODIFIED:20241005T202246Z
UID:15302-1736874000-1736877600@21acres.org
SUMMARY:Incubator Kitchen Open House
DESCRIPTION:
URL:https://21acres.org/event/incubator-kitchen-open-house-2/
CATEGORIES:Commercial Kitchen
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2024/10/edited-for-website-1.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20241008T170000
DTEND;TZID=America/Los_Angeles:20241008T180000
DTSTAMP:20260530T051824
CREATED:20241003T232040Z
LAST-MODIFIED:20241005T191547Z
UID:15295-1728406800-1728410400@21acres.org
SUMMARY:Incubator Kitchen Open House
DESCRIPTION:
URL:https://21acres.org/event/incubator-kitchen-open-house/
CATEGORIES:Commercial Kitchen
ATTACH;FMTTYPE=image/jpeg:https://21acres.org/wp-content/uploads/2024/10/edited-for-website-1.jpg
END:VEVENT
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