Local Chef Richard Lambert teaches the techniques he uses to make his award-winning tamales and salsas. This 90-minute class is set for Saturday, July 22nd, from 1-2:30 p.m. at the Free Methodist Church of Santa Barbara at 1435 Cliff Drive.

The class, Secrets of a Tamale Chef , is designed for home cooks who want to make tamales that are fun to eat. Lambert says, “Our cooking methods originated in Mexico City and are very traditional.” He adds, “One of the secrets I share during the class is the special technique we use to make our tamales extra plump and moist.”

Each attendee will be served a variety of tamale samples and be shown how each flavor can be created at home. A tropical fruit escamocha completes the experience. Additional class handout materials include Chef Lambert’s recipes, a listing of ingredient sources, plus tamale reheating and storage guidelines. Free cookbook: Attendees also receive the ebook version of Chef Lambert’s cookbook, “Preheat to 350 Degrees”, featuring recipes along with personal anecdotes gathered over his lifetime. Suggested donation for the class is $55 per person and class attendance is limited to 35 participants. Enroll online at tinyurl.com/0721class

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