Cuisine and Culture of Latin America & the Caribbean

Colonization created a melting pot of cultures and their culinary traditions. In this series we will explore how these influences combined with an array of new
world ingredients to produce the distinctive dishes of Latin America and the Caribbean.

Anne Haynam, 7:00-9:30pm, $150 Series/$45 Single Class

Thurs. Apr. 17: PRE-COLUMBIAN CULINARY TRADITIONS

Shrimp Ceviche with Pickled Onions; Masa Crusted Chicken with Piquillo Peppers and Avocado Butter; Stew of Pork, Chicken and Potatoes in Peanut Sauce; Chocolate-Coconut Pyramids.

Thurs. May 1: AFRICAN TRADITIONS IN THE AMERICAS

Black-Eyed Pea Fritters; Adobo Rubbed Tuna Steak with Cucumber Escabeche and Avocado Salsa; Pepperpot and Churros with Dulce de Leche Ice Cream.

Thurs. May 8: ASIAN & PACIFIC INFLUENCES THROUGHOUT THE AMERICAS

West Indian Squash Soup Colombo; Chicken and Rice Stewed in Coconut Milk with Pigeon Peas, Currants and Green Olives; Fillet of Fish with Classic Chorrillana Sauce; Golden Pineapple Chutney; Mojo Curried Chicken with Coconut Rice.

Thurs. May 15: EUROPEAN TRANSPLANTS

Corncakes with Melted Cheese and Hot Sauce; White Bean Soup with Chicken, Sausage and Vegetables; the Cuban classic, Arroz Con Pollo (Chicken with Rice); Glazed Plantains and a Cuban Flan.

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