One of the oldest colonial countries on this hemisphere, Cuba’s has been influenced by Spanish, African, and Carib Indian traditions. It’s closure to international trade helped preserve its long-standing culinary heritage.
This class introduces us to the flavors of some of the nation’s most beloved dishes.
Ropa Vieja - (Shredded Beef in Tomato Sauce)
Camarones Al Diablo
Arroz Con Pollo
Yuca con Mojo (Cassava with Lemon Garlic Sauce)
New Orleans is one of the oldest cities in the United States but the first cosmopolitan city this country ever saw. It has been a French and Spanish colony before joining the U.S. and the influence of those two periods are still reflected in its colorful culture.
New Orleans Creole cuisine, with its European, Native American, and African influences is, along with Jazz and Baseball, one of America’s only true home-bred art forms.
This class gives us a tour of the French Quarter - one pot at a time.
Chicken and Sausage Gumbo
Ribeye Grillade (Ribeye Strips Cooked in Creole Sauce)
Commonly referred to as “Soul Food”, the southern gastronomic story is shared by people of many ethnicities and socioeconomic classes. If blindfolded, most of us couldn’t identify the background of the person whose Southern dish we’re sampling.
This class investigates some southern favorites; regarded by many to be “comfort foods”.
Braised Collard Greens
Baked Macaroni and Cheese
Buttermilk Biscuits ( FROM SCRATCH )
The world’s only true “subcontinent”, India is a country of many languages, cultures, religions and, subsequently, culinary disciplines. One Indian dish can have a varying version from region to region or, even, town to town.
Indian cooking is relatively easy, but nothing less than complex. This class will cover some basic dishes that are flavorful and, at the same time, fun to cook.
Coconut Lamb Curry
Jeera Aloo (Cumin Potatoes)
Dahl (Vegetarian Split Pea Soup)
Garlic Naan (Leavened Bread)
Saag Paneer (Indian Cheese Spinach)
We all know our way around Spaghetti and Lasagna. Many of us even profess to be the authority on what makes a true Pizza Pie “pop”. Few of us though, as Americans, have been exposed to some of the more atypical Italian dishes - dishes which are just as, if not more, delectable as their more popular counterparts.
This class will expose us to making fresh pasta and building our own sauces.
Salsa Bolognese (Italian Meat Sauce)
Salsa Carbonera (Egg-Fortifed Cream Sauce)
Marinara Fresca (Quick and Fresh Tomato Sauce)
Handmade Pappardelle Pasta
The Jamaican essentials are visited in this class. We’ll focus on the classics that form the backbone of the Jamaican culinary tradition.
Brown Stew Chicken
Meat Patties (Baked Pastries Filled with Ground Beef Blend)
Spain, a former Roman colony and Moorish/Berber conquest, still possesses those cultural presences in its cuisine. From one region through the next, the cooking can become so varied and unique to its provenance that it becomes indistinguishable as being from the same country at all.
Taking a trip through a few Spanish provinces, we’ll have a few small bites of what one would find during one of Spain’s famous “siestas” - two hour breaks during the workday that combine lunch and a nap. We will then finish our meeting with a nod to the nation’s most famous dish: Paella.
Croquettas de Jamon
Croquettas de Papa
Tortilla (Spanish Fritatta)
Gambas Ardientes (Spicy Prawn)
Patatas Bravas (Spicy Potatoes)
Setas Tintas (Squid Ink Mushrooms)
Esparragos Oscurros (Squid Ink Asparagus)
Paella Mixta - Chicken, Chorizo, Shrimp, Linguisa, Mussels, Squash, and Rice.
An overcooked steak is forgivable. Dry chicken breast can be remedied with ranch sauce or salad dressing. What is inescapable, though, is being caught accosted by poorly-executed seafood. Rubbery shrimp and stringy crab are common perpetrators of a bad seafood meal.
In our class we will cover the seafood basics; discussing the proteins of water creatures, best cooking methods and equipment, and respecting the unique flavor profiles of these delicious beings of the abyss.
Crab Legs (Cooking Them and Eating Them!)
Baked Oysters or Clams
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