Tamales

HI Everyone

Here are some pictures from our second cooking class at Ole in Inman Sq.

As we were a small group we were all able to participate in the actual cooking of
Tamales Oaxaquenos de Frijol and Tamales Tipo Rancheros Veracruzanos. The picture above shows Chef Erwin forming the masa for the tamales and here we are stirring the bean mix for the Frijoles Negros.



And here we are eating!! We finished up the meal with the most delicious Pastel De Elote with Salsa de Jamaica



Come and join us for the next class on June 14th. This is a Saturday for all you folk who can't break away from work early enough during the week to make the class.

All pictures are courtsey of Kit Yoon a participant in the class.

Cooking Class No.1

Thirteen lucky folks joined Chef Erwin Ramos in a Mexican cooking class at his restaurant on April 23rd. Each guest was welcomed with an apron and a drink.

The menu for this occasion was Tostadas de Chilorio, Mole de Olla (Mole Soup), Chicken in Mole Poblano, and simple white rice all served with three different kinds of salsa. The class was very interactive with Chef Ramas answering lots of questions that folks had. We all had a great time and Erwin was a delightful host. There was a cash bar to finish up the evening. A great time was had by all.

Cooking Classes with Chef Erwin Ramos

HI Everyone

I am very happy to be offering cooking classes at my restaurant in Inman Sq. The first class on April 23rd is unfortunatley full. But we are taking reservations for the following classes: May 6th, May 20th, and June 17th starting at 6:30 pm. Classes will also be posted on Slow Food Boston's website.

Some of the upcoming classes will focus on wine with food, shopping for produce at Union Sq Farmers' Markets and other vendors (this will be on afternoon class), vegetarian food, and more. To register for these classes please send an email and carlha@verizon.net. All classes must be prepaid to receive your reservation spot.

Since I printed menues for my first clas I will not be posting them on this blog.
Hope to see you at one of my classes - Erwin

A Pre Cinco de Mayo Celebration

Coursey of Hass avocados we all had a wonderful time.

Cinco de Mayo marks the anniversary of the Battle of Puebla, the battle that turned the tide in the Mexican struggle for independence. Today it is a celebration of, not only the arrival of independence, but also the arrival of spring and renewal, with food, friends and family.

Hass's PR company Ruskin International hosted the event which was a very stylish affair. Here are some of the photographs of the event. It started with Margaritas and Sangrias and plenty of guacamola, salsa and chips. Ole Mexican Grill is famous for its guacamole so this was quite a treat. After plenty of time to mingle with the guests Chef Erwin served three different Tostadas: Napales - roasted cactus, Tinga - beef and chorizo in adobo chipotle, and Chilorio - pork marinated in pasilla and guajillo chiles.

The dessert was inspired...but I would expect nothing less from the best Mexican chef in town (and he didn't pay me to say this either). It was Pastel de Elote Y Boca Negro or a fresh corn cake and chipotle brownie with Hass advocado-coconut ice cream on sweet tomatillo and hibsicus sauce. That sauce was to die for.

Look for this on their menu during the week of festivities celebrating this important holiday. On April 30th at 5:30 there will be a free demo on how to prepare Ole's signature guacamole, followed by a free tasting and chef meet & greet, coursey of Hass Avocados from Mexico.

Posted by Carlha Vickers
A very lucky guest

My journey to Chiapas

Hand made tamale

Chef Erwin gives a nod to the foods of Chiapas

Check out the Boston Globe story in today's Food Section

http://www.boston.com/lifestyle/food/articles/2008/02/20/a_chef_says_ol_to_foods_of_chiapas/

Cooking Classes

Join me at my restaurant, the Ole Mexican Grill http://www.olegrill.com/
for Mexican cooking classes starting on April 22nd.
Classes will also be offered on May 6th, May 20th, Jun 4th and June 17th.
We will start at 6:30 pm and finish at 9:00 p.m.

After an initial welcome drink and introductions we will begin the evening by cooking the traditional Mexican mole. While this is bubbling away, we will learn how to make flour tortillas and some Mexican appetizers.

The menu will be
Welcome drink
Appetizers
Chicken mole, Arroz Blanco (Mexican white rice) and frijoles negroes

The cost for the evening will be $50 per person and there will be a cash bar.

Reservations can be made via email to carlha@verizon.net
Checks should be made out to Erwin Ramos and sent to Carlha Vickers, 93 Beech St. Belmont, MA 02478 prior to the April 15th to hold your place in the class.

Happy Eating
Erwin Ramos