This is a live, interactive, hands-on cooking class held online via Zoom. If you’re new to 18 Reasons online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
When in Texas, road trips are the way to go. If you and I could travel to Austin, Texas and the Hill Country, we would stop for Kolaches— pillowy crusty bread stuffed with chopped smoked turkey and cheese (or jalapeno cheese if you're vegetarian!). Once there, we'd hit up a food truck to devour Ancho Chile Breakfast Tacos and rehydrate over Ginger Peach Topo Chico Sparklers—cold Shiner Bock, not required for this trip in our kitchens!
Smoked Turkey + Cheddar Kolaches (Veg Option: Jalapeno Cheddar)
Ancho Chile Breakfast Tacos
Ginger Peach Topo Chico Sparklers
Equipment and Ingredient List for the class can be found here; please review before purchasing a ticket.
This menu contains the following common allergens: Wheat, Eggs, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
Annelies Zijderveld believes cooking should be fun and flavorful, (and still can’t quite get over the amazing abundance of fresh produce and ingredients available to us in the Bay area). With a master’s in intercultural studies and a Mexican-Bolivian-Dutch heritage, she’s keen on finding the points of intersection around the table. Her food writing has recently appeared in Edible East Bay, The Kitchn, and San Francisco Classical Voice. Her online cooking journal, EatMoreMeatless.net explores creative and doable ways for all trying to eat more vegetables. Find her online at Instagram @anneliesz.
Photo credit Annelies Zijdeveld