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498 RMB You're invited to our Mexican "Master Chef" cooking class with Chef Ray of Pebbles Courtyard! Saturday, April 10th from 11am-2pm at Qianmen Kitchen! 498rmb includes cooking class, tacos (with veg & meat options), salsas, guacamole, and their famous tres leches cake, plus FREE-FLOW margaritas! Spots are filling up quickly, so message BSK to book yours today! Images
Due to Covid-19, many events may be postponed or canceled without prior warning. Please make sure to call ahead. Apr 9 11:00 am - Event QR Code RMB 498 Learn how to make guacamole, salsa, margaritas, and authentic tacos & tortillas from scratch in our Mexican Master Cooking Class with Chef Ray of Pebbles Message us to reserve your seat! Space is limited to 20 guests per session. The Menu: Pico de Gallo & Salsa Verde Guacamole Classic Margaritas Get ready for your Mexican holiday Cinco de Mayo parties by learning how to make an authentic, delicious Mexican meal! Black Sesame K...
EAT: Your bite-sized guide to the best eats to be had in Beijing this week. Learn how to whip up a Mexican feast with Mexican food maestro chef Ray, owner of Pebbles Courtyard, hosted at Qianmen Kitchen BSK. You'll make a selection of tacos, including skirt steak, chorizo con papas, grilled chicken, and meat-free Zrou, plus accompaniments such as pico de gallo and guacamole. There are several classes over the weekend (Apr 9-11), but currently, there are only spaces left in the class on Apr 10 (11am-2pm). The class is priced at RMB 498 per person including food and free-flow margaritas.
EAT: Your bite-sized guide to the best eats to be had in Beijing this week. If you have never ventured over to Wudaoying Hutong to try Mexican restaurant Pebbles, then now is your chance to try their food in an even more central location as they head to Moka Bros at The Place for a festive pop-up event this Wed, Dec 23. Pebbles' Chef Ray will be in the kitchen whipping up black cod al pastor and birria (roasted lamb leg in adobo) tacos, which you can wash down with a warming Mexican spicy hot chocolate, a cinnamon horchata margarita, or even a couple of shots of premium tequila or mezcal (Ray...
With pork. the ears, tail and snout, topped with a drizzle of pilancillo syrup. >> chef ray: i've got one more present for you guys here. a little pre-dessert. eddie, i know it's your favorite, eddie. >> eddie: it's my favorite. >> chef ray: we have the foie gras rebanada here, so it's sort of like a pre-dessert. it's sort of my take on a very traditional and simple mexican pan dulce, which is like a brioche with butter and sugar, which is the basic pan dulce. this one we've got foie gras in our butter. we've kind of upped the ante a little bit. and then some piloncillo. >> anthony: great, tha...