Join Herschell for a Filipino feast! Drawing on his heritage and years of restaurant experience, he’ll show you how to make one of his favorite fall dishes — Beef Caldereta (stew with tender short ribs, olives and bell peppers). He’ll also prepare his family's version of Ginataang Kalabasa — squash slow-cooked in coconut milk with shrimp paste — adapted from his mother’s recipe. To soak up all the delicious sauces, Herschell will demo Garlic Fried Rice with Wild Mushrooms, made with just a few ingredients and designed to inspire infinite variations.
Contains meat, gluten and optional eggs; no dairy.
About the instructor: When it comes to cooking for his family at home, Herschell Taghap loves to pull ideas from his 10+ years of cooking experience in San Francisco and Seattle. When teaching, he likes to share his knowledge in a casual conversation format where the class directs the subject matter. As a chef and digital manager of Tom Douglas restaurants, he tried to find beauty in the intersections between food, photography and technology. Today, he shares recipes in his column #HellaRice for Seattle Met magazine and manages social media for Seattle Cancer Care Alliance.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, October 9, 4:00 - 5:00 pmRegister for class