About the Host
Georgia-raised, Chef Maricela Vega first exploded onto Atlanta's culinary stage in 2017 when she launched her pop-up, Chicomecoatl, focused on the seasonality of sourcing and the representation of Mexican cuisine and culture. After a few years of success with that enterprise, she took on the role of Executive Chef at 8ARM, which she transformed into one of the city's most-celebrated fine dining establishments with an emphasis on inventive, vegetable-focused Mesoamerican cuisine. It was during this time that she earned widespread national praise from the likes of the NY Times, Bon Appétit, Saveur, and James Beard, which named her a Semi-Finalist for their ultra-prestigious "Rising Star Chef" Award in 2020. She just recently left 8ARM to focus more on Chicomecoatl and on her passion for supporting the undocumented community and Mexican diaspora in the Southeast.
About the Event
Chef Vega welcomed us into her home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing her inventive vegetable-forward Mexican cuisine (see full menu below). And, as is always the case at our events, she took plenty of questions from attendees while she cooked and participated in an extended Q&A to close out the night!
Appetizer: Pan de Fresas (Strawberry Toast with dandelion greens & maple whipped goat cheese)
Entrée: Tamales de Primavera con Salsa de Hierbas (Rainbow Swiss Chard Tamales with goat cheese filling)
- What does my ticket get me?
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In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Vega as often as you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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From start to finish, this event runs for 1hr 37 min. – 1hr 14 min. of cooking and 23 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
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- Small pot
- Medium sauté pan (e.g. cast iron)
- Large sauté pan
- Steamer pot set
- Small sheet tray or small pan
- Food processor (or large bowl and gloves)
- Stand mixer (or large bowl and whisk)
- Blender
- Medium bowls (2)
- Small bowls for ingredients
- Cutting board & sharp knife
- Serrated bread knife
- Measuring cups & spoons
- Zester or grater
- Tongs
- Spatula
- Plastic wrap
- Wooden spoon (optional)
- Citrus juicer (optional)
- Small mason jar (optional)
- What ingredients will be needed?
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In addition to the following kitchen staples – baking powder, black peppercorn, flaky sea salt, ground black pepper, honey (or maple syrup), kosher salt, neutral oil (e.g. canola or vegetable), olive oil, sugar, vegetable stock – Chef Vega recommends acquiring the following ingredients listed below:
- Arugula (or dandelion greens)
- Dried corn husks (or parchment paper)
- Dried morita chile peppers (or sub. dried chipotle or fresh jalapeños)
- Garlic
- Goat cheese
- Ice
- Lemons
- Limes
- Masa harina
- Mint
- Mizuna (or arugula)
- Oregano
- Parsley
- Pecans (or walnuts)
- Sourdough bread
- Strawberries
- Swiss chard
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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