Ingredients and seasoning bases are at the heart of every cuisine. During this practical and informative demo, we will focus on two of the building blocks of South America’s regional cuisines—pastes made of ajíes (peppers) and regional sofritos. We’ll analyze them, see how they are used to make a variety of dishes, and enjoy several tastings.
As an added bonus, your fee for this demonstration will be credited towards the cost of a future class. Enroll now; advance reservations are required.
No sections of this course are currently being offered.