When traveling the world, sometimes the best meals are found in the streets – from food trucks, carts and stalls. Chef Mark Haskell will take you on a tour of the back alleys and busy streets of faraway countries.

In this workshop, you’ll learn how to prepare and wrap the perfect tamale.

Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

A minimum of 4 students is required for this class to occur.  Registrants will be informed if the minimum is not met.