Central American Cuisine Small Plates from the Deep Caribbean

The popularity of Latin American cuisine has moved from a trend to a way of life for many due to its well-developed flavors, seasonings, freshness, and nutrition. During this class, Certified Executive Chef C. David Wolf teaches his recipes from the deep Caribbean. You’ll prepare pinto gallo, a Nicaraguan bean and rice dish suitable for a weeknight 30-minute entrée. You will also prepare carne asada served with salsa fresca, along with Honduran grilled yams. We’ll complete the class with the rich caramel custard flan de leche served with berries.

Host or Publisher TheMix@columbus state