Hands-On Cooking Classes and Borderless Farm-to-Table Feast with Nina Garay - Rancho La Puerta
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Hands-On Cooking Classes and Borderless Farm-to-Table Feast with Nina Garay

Week of January 20, 2024

Nina offers hands-on culinary experiences, 3.5 hours each, during which you will enjoy preparing your own meal along with fellow cooks. Classes take place at La Cocina Que Canta, our culinary center on Tuesday and Wednesday, at 4pm. In addition, Chef Nina will collaborate with La Cocina Que Canta’s Executive Chef Reyna Venegas and her team to create a special feast (with wine pairing!) on Thursday at 4:45pm.

Tuesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Wednesday Hands-On Cooking Class 4:00 PM Sign Up
Each class $145 (tax included). Class subject to change, check your weekly planner and schedule for updates. The maximum number of guests per class is 14.

Thursday Borderless Farm-to-Table Feast 4:45 PM Sign Up
Join us in creating cherished memories with our loved ones while relishing the authentic flavors of Mexican cuisine. This culinary event is a perfect blend of health, tradition, flavor, and fun! Cost is $150 per person, tax and wine pairing included. The maximum number of guests is 30. Sign Up at the Appointments Desk or through the link above.

 

Chef Janina Garay acquired her passion for cooking at a very young age learning from her grandmother over long leisurely preparations of family meals. Chef Janina received her degree in Culinary Arts, Administration and Service from Tijuana’s Culinary Art School in 2011. Shortly thereafter, she headed to Cantabria, Spain, joining 2 Michelin Star Cenador de Amos under Chef Jesus Sanchez, where she honed her skills. Upon her return, Chef Janina joined 1 Michelin Star Topolobampo with chef Rick Bayless, here she more fully developed her passion for Mexican gourmet pastry-making, which pulled her back to her origins at the US-Mexico border. Chef Janina was profoundly shaped and inspired during her time as Pastry Chef of Addison Del Mar, where, under Chef William Bradley, the restaurant was recognized as 5 Star Forbes Travel Guide, AAA 5 Diamond Restaurant, and, most recently, as Southern California’s only 3 Michelin star restaurant.

Chef Janina came home to Tijuana to experiment with the vast array of binational flavors, the culture and culinary shock which transpires in Tijuana with the arrival and addition of new cultures – Korean, Haitian, Ethiopian and more! Chef Nina is currently Culinary Director of the Be Saha Restaurant Group in Southern California and Baja California Norte, heading over 8 projects including The Guild Hotel and Wormwood in San Diego, Tahona in Valle de Guadalupe and San Diego and is dedicated to expanding the multicultural Calibaja culinary art scene.

Culinary Director, Be Saha Restaurant GroupSan Diego and Baja