The event was at Copia, where they also offer classes on food. Last time we went we sat in on this fascinating class on blue cheese. The lecturer kept talking about what we should talk about with our cheesemonger. Uh, I'm pretty sure I don't have a cheesemonger. Rarified air they live in up there.

This class was on sauces, salsas, and marinades, and strangely featured no sauces, no salsas, barely a marinade. But interesting nonetheless. Whole class was on I think it's called yucca, which supposedly is what they make tapioca balls from.