Corn, beans and squash are often dubbed the “Three Sisters” when describing the native crops ubiquitous with agrarian peoples of the Sonoran Desert and surrounding regions. Chef Freddie Bitsoie, director of Native American Programs at Classic Cooking, will lead a cooking demonstration of old and new ways to use these important crops in dishes designed to open your eyes and expand your palate. Limit 20.
Saturday / February 13 / 2 - 4 p.m.
