16 Nov 28th-Dec 4th, 2024 phoenixnewtimes.com PHOENIX NEW TIMES | NEWS | FEATURE | FOOD & DRINK | ARTS & CULTURE | MUSIC | CONCERTS | CANNABIS | Time for Class Level up your kitchen skills at these unique Phoenix cooking classes. BY NATASHA YEE AND PRESLIE HIRSCH Get started with sourdough In a quaint home in east Mesa, eight women donning frilly aprons sit at tables adorned with sunflower linens and sip on steamy mugs of coffee. Before them lie clear containers of flour and water for the beloved craft that seems to have overtaken Instagram feeds everywhere with a vengeance. They’re here to make sourdough. Nicole Nungoor, their eager teacher, works the room, her prized possession in hand: sourdough starter inside a classic Ball mason jar. This is For the Love of Sourdough, a company through which Nungoor bakes the beloved bread for hungry patrons and holds classes to teach home bakers how to concoct their own. Nungoor founded her micro bakery in May 2021 from her townhome in Baltimore. An Arizona native, she, her husband and young son moved back to the Valley in 2022. She quickly began selling sourdough boules — round, crusty loaves with a soft and chewy middle — from her ranch home in Mesa. She operates under Arizona’s Cottage Food Program, which allows residents to produce baked goods and confectionary items in their homes and offer them for commercial sale. During the recent demonstration on how to craft sourdough cinnamon rolls, she rattles off key terms with ease: starter, fermentation, discard, bacteria, yeast, sugar, wheat, gluten. They’re the words of a seasoned seasoned baker, with scientific, yet approachable explanations. The students, some of whom are taking detailed notes, look on, anxious to begin the process. She encourages the attendees to arrange a “cubby” in their kitchens with the basics, namely, organic flour, filtered room temperature water and starter, from the class. “This is not gluten-free, so don’t go telling your friends that,” Nungoor advises. “But the fermentation process removes about 95% of the gluten, so those with sensitivities tend to do better with sourdough.” Nungoor mentions a few technical aspects of the process like optimal pH levels, then quickly assures her students that she won’t get too far into the nitty gritty. They’re here to enjoy themselves, after all. “Keep your starter nice and cozy,” she says as she pulls out a miniature holiday sweater thrifted for the exact occasion. The students marvel it at as they pass it along. “Yeast loves to be between 75 and 82 degrees,” Nungoor adds. Interested students can sign up for upcoming classes, which include sour- dough for beginners and a holiday sugar cookie class, on For the Love of Sourdough’s website. Nungoor also sells organic baked goods including loaves of bread, brown butter chocolate chip cookies, pie crusts and focaccia online. The classes come with all you need to make your own boule including a detailed booklet with room for notes, plus the demonstration of skills Nungoor has acquired over the years. Recipes vary depending on the time of year and community feedback. Expect to pay $200 and set aside four hours to learn the intri- cate craft. In a fast-paced society that moves from one moment to the next at an increasingly chaotic pace, Nungoor’s lessons transcend fermented bread. “You’re learning a lot more than sour- dough,” she tells her students. “This is about patience, perseverance, all of these things our culture has lost.” Learn to make tamales for the holidays A traditional tamalada is a cherished social gathering, especially around the holidays, when family and friends come together to make tamales. Generations bond as they divvy up hojas, spread masa and stuff these crowd favorites with savory or sweet fillings. Now, one local chain is offering customers the chance to join in this time- honored tradition. Registration is open for tamale-making classes at Macayo’s Mexican Food locations across the Valley. Workshops run through Dec. 21, and each class lasts around two hours. The $60 ticket includes a hands-on workshop plus a three-course meal from the restaurant. Attendees will be greeted with a margarita made with Don Julio Blanco, embracing Macayo’s “margarita state of mind.” However, all ages are welcome, and alter- native nonalcoholic beverages are also available. “It’s about bringing people together, especially the holiday season,” said Ashley Negron, Macayo’s vice president of marketing and brand management. “These are all handcrafted ingredients. Everything’s made by hand.” Macayo’s Mexican Food, with 14 Arizona locations, has served family recipes since 1946. While their tamales are available for dine-in or takeout year-round, this class offers a unique chance to get hands-on experience and learn tamale-making from scratch — an Sourdough is perfect for more than just bread. A dozen cinnamon rolls await the oven. (Photo by Natasha Yee) Macayo’s tamalada classes are back for their third year. (Courtesy of Macayo’s Mexican Food) >> p 18 ▼ Food & Drink
