Cooking with Culture, Vol. 2

Hosted by the Capital Region Integration Network, in partnership with LJW Catering, this series will feature a different guest chef each week teaching attendees to prepare an appetizer and entrée from various world cuisines.

September 18: Chef Leanne Wiens, Thailand

• Pomelo Salad – contains shrimp and cashews
• Spring Rolls – with choice of meat filling (pork, shrimp, and crab) or vegetarian/vegan filling
• Pad Thai – made with chicken or tofu

September 25: Chef Regiane Santos, Brazil

• Green Salad with tomato, pepper, onion
• Pirão – a Brazilian side dish similar to a porridge, made with fish sauce
• Fried Rice
• Moqueca Baiana – a Brazilian fish stew
• Passionfruit Mousse

October 2: Chef Kamlesh Sharma, India

• Vada – deep-fried potato dumpling
• Dal Makhani – black lentil dish made with butter and cream
• Palak Paneer – cottage cheese in a spinach curry
• Lachha Paratha – flaky, layered flatbread made from whole wheat flour

October 9: Chef Gabriel Lopez, Honduras

• Nacatamales – Central American tamales made with pork and a pepper-based sauce
• Baleada – homemade flour tortilla filled with refried beans, eggs, and mantequilla (Honduran crema)
• Pollo Chuco – classic Honduran street food of fried chicken on a bed of tajadas (long plantain chips), topped with pickled cabbage, carrots, and peppers

Availability is limited as this is a hands-on cooking class. Please note that while LJW Catering can accommodate all allergies and dietary requirements, unfortunately we cannot guarantee these dietary requirements for our cultural cooking classes. Our guest chefs have developed the menus and recipes based on cultural dishes and ingredients, and no substitutions will be available for these classes. Thank you for your understanding.

Host or Publisher Capital Region Integration Network