Explore the diversity of Brazilian cuisine with a trip to the coast. Cook along with Tiago to make an iconic seafood stew, paired with fluffy rice. You’ll practice your knife skills, build a sofrito soup base and get up to speed on stewing seafood as you prepare Moqueca Baiana (Brazilian Shrimp and Coconut Stew). Traditionally cooked in a clay pot, this soup brings together Portuguese and African influences, using coconut milk and dende, a thick palm oil which provides its signature taste and color. Tiago will also guide you in cooking up Brazilian rice, the ideal side for Moqueca.
With seafood; no dairy, eggs or gluten.
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 has been teaching cooking classes for the last several years and has found teaching to be one of the most gratifying experiences of his life. Tiago is also a wine enthusiast and certified sommelier.
This class is designed as a hands-on cook-along experience offered live via the Zoom app. Recipes, pre-class prep and an equipment list will be sent before class; after class, we will share a recorded version. One spot in class is good for one kitchen. Online classes are nonrefundable.
Thursday, February 25, 5:00 - 6:00 pmRegister for class