Follow our instructor as he guides you through a culinary tour of South America. We will start with traditional Peruvian ceviche, which is fresh seafood “cooked” in lime juice and served with corn and sweet potatoes. Next, we fire up the grill for some steak which we will top with fresh Argentinian Chimichurri and serve on fresh bread. Alongside our dinner, we will make Caipirinha’s, a traditional Brazilian drink. Must be 21 years of age to enroll.
About the instructor: Derek Bransford worked in the culinary industry for a decade in roles ranging from FOH Manager, Sous Chef, Bartender, and many more. Most notably were his time spent cooking at The Roasted Clove in Angel Fire, NM that focused on regional and game cuisine, and as Sous Chef for Master Chef Catering in Houston, TX. Now he works in software development but still spends considerable time experimenting in the kitchen. Since his time in culinary has ended, he has explored some of the countries new and upcoming restaurants with a particular focus on tasting menus and uses those for influence and to stay up to date on current trends.