Description
Embark on a culinary journey with Tiago to explore the diverse flavors of Brazilian coastal cuisine! In this cooking class, you'll master the art of making Brazilian Cheese Bread (Pão de Queijo) with its satisfying crunchy exterior and soft, chewy middle. Learn the skill of building a sofrito soup base while preparing Moqueca Baiana, a delightful seafood stew infused with Portuguese and African influences and enriched with coconut milk. Lastly, perfect your technique in cooking Brazilian rice as the ideal side for Moqueca. Tiago, who grew up in Brazil, will be your expert guide, sharing cherished memories and valuable tips throughout the class. Discover the captivating taste of Brazil's coast and elevate your culinary expertise!
With seafood, dairy, and eggs.
About the instructor: Tiago graduated from the Culinary Institute of America in 2014. After graduation, he honed his skills as a lead sauté cook for a fine dining establishment. He began teaching culinary classes in 2017 and has found teaching to be one of the most gratifying experiences of his life. In 2022 Tiago spent a year teaching culinary and baking for Seattle Public Schools. Tiago is also a wine enthusiast and certified sommelier. Tiago likes to teach classes that focus on his Brazilian, Portuguese and New York roots, along with his education in French cuisine.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
Menu
- Pão de Queijo (Gluten-free Cheese Bread Rolls)
- Moqueca Baiana (Seafood Stew with Coconut Broth)
- Brazilian Rice
- Salsa de Palmito (Hearts of palm salad)
Classes
Green Lake Village PCC
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Monday, October 9, 6:00 - 8:00 pm
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Redmond PCC
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Saturday, October 7, 4:00 - 6:00 pm
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