There will be a cooking demonstration of techniques and aspects of Mexican and American Southwestern foods and recipies by Chef Mark Kalla. Participants will be invited to sample the foods that have been prepared.

Chef Mark Kalla has worked at the Avalon Anchorage Marina Restaurant which he developed and is still popular today, his own restaurant: The Barrier Island Inn, as head chef for the Backyard Restaurant and later for Fish Tales. He currently runs the Avalon Elementary School cafeteria and teaches culinary instruction to children during the summer.