The culinary history of Peru predates the ancient Inca and has been influenced by ingredients and cooking techniques entering the country from Europe, Asia, India and Africa. We'll explore the country's rich artistic and culinary history and prepare a traditional ceviche.

On the menu:
Pisco Pineapple Punch
Ceviche with Sweet Potato and Corn

In your confirmation email you will receive a link with recipes and equipment needed. The Zoom link will be sent three hours before the class starts.

90 minutes
$25

REGISTER HERE

image:
Feathered Tabard, 15th-16th century, Peru, cotton, feathers, Metropolitan Museum of Art