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Join us to create and taste traditional Indian cuisine. Dishes in India incorporate a variety of spices, creating flavors and aromas to accompany everyday life and play a central role in culture and festivals. Meals include two to three aromatic main dishes accompanied by chutneys, pickles, rice and roti (bread) and, of course, desserts. Our instructor, Tam Gupta, was born in India and has been living in the United States for the last 8 years. Mother to two children, she loves to cook and play with spices to create the perfect dish. She hopes you will join her to share in her culture and learn how to use Indian spices to create unique and aromatic flavors.

Appetizer | Bhelpuri

Bhelpuri is a savory Indian snack, and is also known as chaat. It is made out of puffed rice, vegetables and a tangy tamarind sauce. It is also favorite street food in India.

Entree | Chana Masala with Bhatura

Chana Masala is a savory chickpea curry seasoned with cumin, coriander and red chili. Bhatura is a fluffy deep-fried leavened bread from North India.

Dessert | Kulfi 

Kulfi is a popular frozen dairy dessert from the Indian Subcontinent. It is often described as “traditional Indian ice cream.”

Beverage | Mango Lassi

Lassi is a popular, traditional, yogurt-based drink from the Indian Subcontinent. Mango lassi is one of the variation of lassi. A cold drink consisting of sweetened kesar mango pulp mixed with yogurt, cream, or ice cream. It is served in a tall glass with a straw, often with ground pistachio nuts sprinkled on top.

Wine will also be served

Saturday, August 22, 2015 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville

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Questions? Contact Martha Silva,

Date posted: July 22, 2015

Categories: Uncategorized

caribbean collage

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Travel with us to the Caribbean islands! Our instructor, Sanchia Chanko, received her culinary training in her home country, the southernmost island of Trinidad and Tobago. Many of the Caribbean islands were once (or still) owned by European Countries and are populated with the descendants of indentured laborers who were brought over from India, Africa, China and many other countries to work in sugar cane fields in the times of Christopher Columbus. These laborers brought with them their foods, cultures and practices, which have been passed on generation after generation. Caribbean cooking is “no fuss” but very flavorful, using a lot of herbs and spices to enhance basic ingredients. Sanchia, a mother of three, loves to teach others how to cook dishes from her home country and island neighbors.

Appetizer | Spicy West Indian Calabaza Soup
Creamy pumpkin soup with herbs and spices. Popular in Jamaica and Dominica.

Entree | Accra
Crispy seasoned fried dough with saltfish. Popular in Trinidad and Tobago, Jamaica and Haiti.

Dessert | Currants Roll
Flaky pastry crust stuffed with a sweet currant filling. Popular in Trinidad.

Beverage | Sorrel
A refreshing drink made from extracting the flavours of the roselle plant blooms, infused with spices like cloves, cinnamon and ginger. Popular in Trinidad and Jamaica.

Wine will also be served

Saturday, June 20, 2015 | 6 pm to 8 pm | Cost: $40  | TICKETS HERE

Questions? Contact Esther Martinez,

A Note from the Instructor

Welcome to the Caribbean

In the Caribbean, not only is the weather warm, but the people are also warm, fun-loving and very free-spirited!

We are made up of a lot of islands, some big and some small, but all with one synonymous attribute and that is we are very laid back. And so is our food.

We thrive on very simple and basic recipes, handed down from generation to generation, with each generation adding its very own little spin on it.

It is my hope that you get a peek into what fills our hearts as a Caribbean people but more importantly what fills our bellies!


Read more from our May 2015 Newsletter

Where’s the Playground? Casa Azafrán Park Coming Soon

Two Milestones for Casa Azafrán

A lot of work and a little luck. Host an Escalera intern this summer.

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Date posted: May 21, 2015

Categories: Uncategorized

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Join us May 10 from 10am-2pm for Mother’s Day Brunch at Casa Azafrán with Carlos Davis of Riff’s Catering. One of the first culinary entrepreneurs to grow his business out of Conexión Américas’ Mesa Komal Culinary Incubator, Carlos will be creating a sampling of his delicious fusion cuisine for the buffet and donating proceeds to Conexión Américas. Bring Mom to enjoy a great meal and support a great cause!

2015 mothers day menu

Read more from our April/May 2015 Newsletter

Cafecito 2015 Recap

Cochran Family Challenge Grant Doubles Your Gift

Tuition Equality Fight Continues

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Date posted: April 27, 2015

Categories: Uncategorized

2015-06-08 fruit carving collage

Clases de tallado de frutas serán los sábados 13 y 20 de Junio de 9 a 11 am.

13 de junio es tallado de sandía, técnica tailandesa y tallado normal o regular

20 de junio es tallado en frutas y vegetales

Participantes necesitan adquirir un cuchillo especial para hacer el tallado, nosotros no vamos a suplirlo.

Ejemplos del cuchillo que necesitan

2015-06-08 fruit carving knife

Serán dos clases por separado. Cada clase tiene un costo de $20. Se presentarán en español.

Para registrarte o para más información por favor contáctate con Esther Martinez al 615-835-2509 o

Date posted: April 8, 2015

Categories: Uncategorized

2015 argentina collage

Back by popular demand! Cecilia’s Argentine cooking class was one of our most popular classes last year with many of our guests asking for more! Join us April 17 to cook and enjoy new Argentine dishes from the country’s rich heritage.

Appetizer | Empanadas de Humita

Entree | Canelones

Dessert | Alfajores de maizena

Wine will also be served

When combined with its strong European influences — particularly Italian and Spanish. Argentine food is truly like no other in South America.  Meats and pasta dominate the main courses in almost all regions of the country. The major urban centers are cosmopolitan and combine global menus and fusion dishes under the general label of Nuevo (new) Argentina cuisine with traditional asados, or grilled meats.

Cecilia Gomez native of Resistencia Chaco, Argentina is our own Conexión Américas Outreach Coordinator, will guide us through a two-course menu while enjoying refreshing beverages.

Friday, April 17, 2015 | 6 pm to 8 pm | Cost: $40  | TICKETS HERE

Questions? Contact Esther Martinez,

Read more from our March 2015 Newsletter

Your invitation to Cafecito: A Cup of Coffee for Conexión Américas April 24 at The Music City Center (or RSVP to Cara Ince here)

The Economist Highlights Latinos in Nashville

Mayoral Candidates Listen, Ask & Learn

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Date posted: March 24, 2015

Categories: Mezcla Cooking Class Uncategorized

2015 Ghana collage

Travel to the African continent with Seli Boni, the owner of Eziban Foods, maker of the delicious and healthy tropical snack ‘Plantain Drizzle’ at Mesa Komal (and available at concessions at Belcourt Theatre).  Seli also loves to cook at home and loves to create interesting foods from her home country, Ghana.  Ghanaian cuisine is based around slow simmered stews and soups with meat or beans and fresh vegetables in savory sauces sure to please dinner guests (and your own family!). She uses fresh and locally grown ingredients in her cooking, using substitutes only where necessary to get the authentic taste desired.

Appetizer | Suya beef kebab on a bed of lettuce with tomato sauce

Entree | Chicken Jollof Rice with vegetables

Dessert | Tropical Delight Pudding

Wine will also be served

Friday, March 20, 2015 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville | TICKETS HERE

It’s interesting just how the act of observation can impact your knowledge of cooking.  As a child, I remember observing my mother and grandparents cooking and being asked to assist with simple tasks; like grinding pepper or bringing the salt.  I was unaware I had absorbed cooking skills until I began hosting dinners at home.  I love to tweak traditional cuisines to suit different palates.  For instance, in Ghana, we use a lot of chilli in our sauces, so our foods are hot and spicy.  Depending on who is eating the food, I may eliminate the chilli altogether from my recipe or replace with black or white peppercorns.

A stay-at-home mother transitioning back to the workforce, Seli loves to introduce people to the rich and diverse foods from the West Africa sub-region.   The different countries eat similar foods, but prepare them differently.  In Ghana, a popular dish is “Red Red,” beans cooked in tomato sauce with meat or fish and fried plantain.

Read more from our February 2015 Newsletter

Come to be inspired at our Cafecito April 24 at Music City Center (or RSVP to Cara Ince here)

Two Steps Forward, One Step Back: Immigration Update

State Legislative Priority: Tuition Equality

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Date posted: February 23, 2015

Categories: Mezcla Cooking Class Uncategorized

Mardi Gras Louisiana Creole Cooking Class
collage mardi gras sm

Laissez les bons temps rouler! Join us for a Mardi Gras culinary experience. Originally from Louisiana and part of a rich heritage of Italian immigrants to the Mississippi Delta, Lisa Mays will be hosting our Mardi Gras cooking class to share delicious dishes from the region. Lisa is also an expert wine connoisseur and has chosen to start the evening with a sparkling wine and offer both a red and white Bordeaux to accompany our culinary creations.

Appetizer | Louisiana-style BBQ Shrimp with bread to soak up the spicy, buttery sauce

Salad | Mardi Gras Salad

Entree | Crawfish, Chicken and Tasso Jambalaya 

Dessert | Warm French Bread Pudding with Whiskey Sauce

Lisa is on a mission to help others embark on an adventure with food and wine to experience that same joy she gets from great pairings.

She frequently entertains friends and teaches cooking classes at Whole Foods and University School of Nashville. Some of her specialties include rustic Italian, Cajun and Creole, Tapas and Paella. Lisa’s passion for paella led her to create “My Paella Travels,” her paella business that brings the signature dish of Spain to your casual backyard gathering. Lisa is passionate about wine and holds the WSET III Advanced Certificate (Wine and Spirit Education Trust of London). Once she discovered her “inner wine spirit” she decided that wine will be her “second act” career.

Tuesday, January 27, 2014 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville

This class is sold out. Join us for Valentine’s Day dinner or our next Mezcla cooking class in late February!

Date posted: January 2, 2015

Categories: Mezcla Cooking Class Uncategorized

Clase de cocina para niñ@s celebrando El Día de los Muertos

Cupo limitado! Reserva tu espacio por adelantado!

Ven y celebra El Día de los Muertos horneando y decorando galletas calaveras con tus niñ@s!

Junto con tus niñ@s disfrutarás de una amena clase dirigida por la chef Karla Ruiz donde aprenderán a preparar, hornear, decorar la galletas. además de preparar y saborear de un rico chocolate caliente.

Viernes, 7 de noviembre | 5pm-8pm

Mesa Komal @ Casa Azafrán | 2195 Nolensville Pike

Cupo limitado! Reserva tu espacio por adelantado!

Costo: $20 un niño | $15 cada niño al comprar dos o más

Fotos de la cocina comercial en Casa Azafrán, Mesa Komal, y chef Karla Ruiz.

Date posted: October 29, 2014

Categories: Uncategorized

2014-11 Holiday baking w slowhand

2014 Holiday Baking

As you prepare for the fall and winter holidays, wouldn’t it be nice to have your baking done? Just in time for Thanksgiving, join Slow Hand Coffee & Bakery to make pecan, pumpkin and apple pies to wow everyone at your gathering. Instead of eating a full meal at this class, you will make and sample the pies, enjoy cocktails and apple cider, and take home a fresh made apple pie for your holiday meal!

November 25, 6pm-8pm Thanksgiving Pie To-go with Slow Hand Coffee & Bakery

Menu // Pumpkin Pie, Pecan Pie and Apple Pie with cocktails and apple cider

$30 includes sampling of pies, cocktails and one full apple pie to take home

This event has ended

Date posted: October 27, 2014

Categories: Mezcla Cooking Class Uncategorized