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Chef Martin Lopez Judging the Bite of Seattle Venues, with Univision in toe. Watch out for more from this year's Bite of Seattle. 

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Chef Martin Lopez has had the great honor to MC and Host many food events over the years with Chef Casey Shiller. Not only that, but now they are teaching together at one of the best Culinary School in the USA. Forest Park Community College bring all your baking and culinary dreams a reality.

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Dark Chocolate Scones

8-12 Scones Ingredients: 1 and ¾ cups of all-purpose flour 1 tbsp of baking powder 2 tbsp of white sugar 1/3 cup of cocoa ¾ tsp of salt ¼ cup of shortening 1 cup of good quality chocolate chips 2 eggs, beaten ½ cup of milk or cream Directions: 1. Sift flour, baking powder, sugar, cocoa and salt into a large bowl. 2. Cut in shortening with 2 knives or pastry cutter, until mixture resembles coarse oatmeal. 3. In a separate bowl, beat the 2 eggs, take a tablespoon of the eggs and set it aside in a small bowl to brush scones before baking. 4. Mix milk with the remainder of eggs. 5. Make a well in dry ingredients bowl (dig out/push some of the ingredients to the side) and add milk mixture. 6. A

Mexican Beef Tinga in Chipotle Sauce

Serves 6 “Tinga” is a traditional dish from the center states of Mexico. Pulled Flank steak and onion slices are simmered in a spicy tomato sauce with chipotle peppers until the meat is tender enough to shred with a fork. It is usually served over corn tostadas or tortillas covered with a thin layer of refried beans and topped with avocado slices Mexican Sour Cream and Queso fresco. You can make “Chicken Tinga” or even “Vegan Tinga” by simply replacing the protein and substitute the beef with chicken or dry soy curls. Ingredients: 2 Lb. beef flank or rump steak 2 bay leaves salt and pepper to taste 2 Lb. plum tomatoes, quartered 4-5 medium tomatillos 5 chipotle peppers in adobo, or to tast

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