Tamales and turkey

Dealing with Big Bird and your basic tamale

It's tamale time

Think of it as a quilting bee with corn stalks instead of fabric: the traditional Tamalada, a social gathering in which people create tamales around a communal table.

Blanca Aldaco will lead a class on making basic tamales at Aldaco's Mexican Cuisine, 100 Hoefgen, on November 20 at noon. Participants will sit around a fully stocked table of masa, shredded pork flavored with chile ancho, comino, bay leaf, and tamale "hojas."

Cost is $39 per person, and includes two dozen handmade tamales, a botana buffet, live music, and tea or soda.

Info: 222-0561.

Harvesting hope

The San Antonio Food Bank holds its primary annual fundraiser on Sunday, November 21 in the Texas Ballroom at the Crowne Plaza San Antonio River Walk Hotel, 111 E. Pecan Street, at 11am.

Funds from the brunch will go toward food bank programs including Project HOPE, Kids Café, and the Food Stamp & Nutrition Education Outreach.

Sponsorships range from $1,000 to $2,500 and include seating for 10, among other amenities. A silent auction will also be held.

Last year, the San Antonio Food Bank distributed more than 25 million pounds of food, produce, and groceries to 16 counties in southwest Texas.

For more info, call 337-3663.


Sun Harvest sponsors a fall favorites cooking class with Patsy Swendson on November 20 at 10:30am. The free class will be held at the 17700 Hwy 281 location.

Stumped by turkey? Central Market, 4821 Broadway, is offering a "Turkey Basics" class on November 20 at 11am. Menu includes smoked turkey on the grill, caramelized onion gravy, and spiced cranberry chutney with dried cherries and port. Cost is $45.

And to find inventive ways to contend with the leftovers, the market offers "Turkey Time Leftovers" on November 23 at noon.

Other Central Market cooking classes include "The Pastry Queen: Royally Good Recipes From the Hill Country," on November 19 at 6:30pm. ($55), and "Hands-On Holiday Pies," on Tuesday, November 23 at 6:30pm. ($45).

Compiled by Lisa Sorg


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