Cook-Along-Classes! Meals from the Mediterranean. Paella, Salad Nicoise, Risotto, & a Mediterranean Platter w/ all the Fixins
About this Event
Spring Break is going to look a little different this year. But we can still experience some of the fun by eating foods from around the globe! Lets travel together as we eat together. This is a 4- part series , with a little "Spring Break" in the Middle focused Mediterranean Cooking! Designed for the American kitchen with a healthy twist!
All classes are Gluten Free & Dairy Free . Most Classes have Vegetarian/Vegan Options.
Classes are Sundays, 4-6pm.
Menu & Dates
03/21/2021 - South of France - Salad Nicoise - A classic dish of Provence, snazzed up a bit with Fresh Ahi Tuna, potatoes, green beans, jammy egg, and a herby lemon vinaigrette. (No V)
03/28/2021- Italy - From the Northern Regions of Italy comes Risotto! We'll make a creamy Butternut Squash Risotto w/ Toasted Hazelnuts (Veg option)
04/04/2021 - NO Class! SPRING BREAK!
04/11 / 2021 -A mix of flavors from around the sea - Mediterranean Platter - Lemon Herb Chicken Solveki Skewers, w/ Homemade Hummus, Tabbouleh, & Dairy Free Tzatziki sauce, olives and all of the fixins. (Veg option)
04/18/2021 - The National Dish of Spain - Paella - A saffron & rice dish, classically made with chicken, sausage, and seafood. I will show you the technique, you will choose your protein. (Veg option)
To truly celebrate the cultures in which we cook we will also discuss where you can find these dishes and more at local restaurants in the Twin Cities.
The Monday prior to each event you will receive recipes and shopping list for the class.
Inspired by my many years spent visiting Baja Mexico, we will cook a few of my favorite dishes from Mexico, created for the American Kitchen
My most recent trip to the Baja inspired me to teach some of the techniques that I have learned over the past 20 years while living in and visiting Baja, Mexico that I have modified for an easy dinner in an American kitchen. A series of three different classes will touch on a few of Chef Anna's fave Mexican meals that we can all cook together. We'll learn to cook together, and where to shop and eat locally to experience true Mexican culture both in the Twin Cities and in Baja!
Classes are on a Sunday from 4pm - 6pm and offer gluten free and dairy free options.
Menu & Dates!
02/21/2021 - Baked Baja Fish En Paplliote w/ Herbed Green Sauce and a Crunchy Apple Lime and Cilantro Slaw - A dish inspired by the flavors of Baja and created by Chef Anna.
02/28/2021 - Classic Ranchero Sauce to make Chicken Tinga Flautas - This Ranchero base can be used for for Chilequiles, Tostadas, Huevos Rancheros - We will make Flautas
03/0 7/ 2021 - Chiles en Nogada - Roasted Poblano Chiles, stuffed with picadillo (ground beef, nuts and fruit)covered in dairy free walnut cream sauce and topped with pomegranates. A dish from the Puebla region that celebrates Mexican Independence because it looks like the Mexican Flag.
This is a three part series focused on International Cooking! Allowing you to taste the flavors of different Nations designed for the American kitchen with a healthy twist! In this class we will focus on Asia, Vietnam, Thailand, and India!
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