Join Sandeep Gyawali, Founder of Texas Mesquite Movement, as he takes you on a culinary journey with Texas’ native mesquite pods. Make and take home uniquely delicious products you can serve at your holiday dinner, including a mesquite pecan pie and mesquite butter that your guests will rave about.
In this 4-hour workshop, you will learn about the history of mesquite and how to safely forage and process it to make a wide variety of food and beverages, including how to make a delicious Mesquite Pecan Pie and Mesquite Butter.
One mesquite cocktail will be served per participant (21 and over). You’re also welcome to BYOB. Non-alcoholic option will also be available instead.
Light snacks will be provided (Sandeep’s famous breads, mesquite butter, sweet treats made by Vanessa Musi, mesquite coffee).
In-Person Workshop
- 4 hour in-person workshop
- Hands on training from Sandeep Gyawali
- Take home items include mesquite pecan pie, mesquite butter, and mesquite flour
- Light snacks and drinks provided
- Limited capacity
$225.00 USD
Schedule
- Date: Sunday, November 10, 2024
- Time: 11 AM - 3 PM CT
Location
- Chef Vanessa Musi's Healthy Baking Lab
- 1152 Webberville Rd, Austin, TX 78721 [Map]
Program
- Mesquite Pecan Pie: We will demo how to make a blind baked mesquite flavored pie crust. You’ll make the filling using mesquite flour and extract, and bake your own pie to take home. This pie is not too sweet and uses brown sugar instead of corn syrup. Can be kept frozen and served later at your holiday dinner (8-10 servings). Contains wheat, dairy, eggs and nuts.
- Mesquite Butter to take home. Can be kept frozen and served later at your holiday dinner. Contains dairy.
- Mesquite Flour to take home.
- Tips on safely foraging and processing pods, including a demo on roasting and milling it into flour. Take home mesquite flour to use in your own creations!
- Ideas on using mesquite to make cocktails, tinctures, syrups, coffee, jelly and more for adding a true flavor of Texas to your everyday life.
About your instructor, Sandeep Gyawali
Mesquite was the “tree of life” to the indigenous peoples of the southwest and comprised as much as 25% of their diet. Sandeep Gyawali is an award winning baker, scientist and the founder of The Texas Mesquite Movement to reintroduce the culinary use of Texas’ bountiful mesquite pods into our foodways. He most recently served as the Inaugural Director of Bakery, Pasta and Tortilla for Pullman Market at The Pearl in San Antonio, and as a Global Bakery Program Developer for Whole Foods Market.
