By Melinda McRae   

Tamale-making is an important ritual in the Mexican culture during the holidays.  Women traditionally gather in the kitchen during the holidays to make dozens and even hundreds of tamales to be shared with family and friends at Christmastime. As Mexican immigrants brought their customs to the United States, many Americans have become interested in exploring this particular custom, especially because of the association of holidays and families.   

Chef and culinary educator Carolyn Kumpe will discuss the significance of tamale making  during the holidays as well as lead a hands-on demonstration of savory with meat, savory vegetarian, and sweet tamales.  Two will be demonstrated and one will be created collectively to take home.   

Slow Food Sacramento is partnering with the East Bay Culinary Center to hold the tamale-making seminar in the Center’s beautiful new demonstration kitchen on Saturday Dec. 1 from 1:00 p.m. – 3:00 p.m.  Cost for participation is $25 for adults, $10 for children, and a discounted rate of $20 Slow Food members.  Space is limited.  Tickets can be purchased at http://www.brownpapertickets.com/event/24160 by Nov. 27th, 3:00 p.m.   

East Bay Culinary Center’s Demonstration Kitchen
522 North 12th Street
Sacramento, CA 95814