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Join Pez Cantina Founder and Executive Chef, Bret Thompson to discuss sustainable "sea to land" dishes and cook Yellowtail Ceviche!About this Event
Join Pez Cantina Founder and Executive Chef, Bret Thompson as he talks about his inspiration for sustainable Coastal Mexican "sea to land dishes."
Pez Cantina's menu focuses on dishes from the many distinct regions of Mexico--from Baja California, to Oaxaca, to the Yucatan Peninsula.
Students will make Yellowtail Ceviche Tostadas, Chile Puya Aioli, and Pickled Onions.
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Event Venue & Nearby Stays
LA Plaza Cocina, 555 North Spring Street, Los Angeles, United States
Tickets
USD 60.00