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The saying “everything tastes better when it’s cooked outside” doesn’t just apply to all-American meals like hotdogs and hamburgers. Grilling asado and la parrillais considered a national specialty in many South American countries. In this class, you’ll learn the techniques used to create these staples of the outdoor dining scene in many Latin households, and side dishes and desserts that complement the smoky goodness of the meat. MENU:Homemade Salsa; Guacamole; Pico de Gallo; Tomatillo&Panela Cheese; Pollo a la Parrilla Mexicana (Mexican Grilled Chicken);Carna Asada (Citrus Marinated Grilled Flank Steak);Ensalada De Frijoles Y Queso (Black Bean and Radish salad with Panela Cheese);Grilled Mexican Street Corn; Bonus Recipe: Tres Leche Cake.Mexican Beers will be sampled.

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Demonstration

Forget the Scoville scale! In this hands-on class, you’re in control of the heat. Learn how chiles can bring out the sweetness of food and impart layers of flavor to savor on the tongue without scorching the roof of your mouth. Students will also receive two bonus recipes not prepared in class: Tepin Ice Cream and Pepper Sauce Pickles.

MENU:  Grilled Stuffed Poblanos with Avocado Salsa; Lemon Chili Chicken; Hot Shrimp; Purple Sweet Potato Salad with Chipotle Vinaigrette. $45

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