Come join chef Alex Dorros of Siembra and learn to cook (and eat!) some new dishes! Chef Alex is a recent recipient of Slow Food Seattle's Snail of Approval award. The Snail of Approval recognizes chefs, artisans, farmers, ranchers, and food businesses that contribute to the quality, authenticity, and sustainability of the food supply, and who promote good, clean, fair food for all.
About the Workshop
With Chef Alex and his mom Sandra, we will learn about the diversity of corn in Latin American cuisine and participate in a cooking demo with two different kinds of arepas — corn griddle cakes traditionally from Colombia and Venezuela. A trio of arepa topping options will accommodate vegans and vegetarians. In addition to the cooking demo, attendees will learn about the culture and history of masa and arepas as well as participate in a demo of the process of grinding corn with an electric mill.
Menu
Arepa de choclo with sweet corn (Vegetarian): Arepa with sweet corn, cheese, topped with tomatoes and herbs
Arepa with sofrito and mushrooms (Vegan): Arepa with dried and nixtamalized corn, topped with a sofrito (sautéed red peppers, onion, garlic) and sautéed mushroom medley with Peruvian saltado sauce
Arepa with ají de gallina chicken: Arepa with dried nixtamalized corn, topped with Peruvian aji de gallina chicken braised in a creamy yellow pepper sauce
Details:
Sunday, September 25th
11:00am to 1:30pm
This will be a covered, outdoor event in the Wedgwood neighborhood of Seattle. Exact location will be given out to those purchasing tickets. Street parking will be available.
Tickets:
Attendees will take home arepa recipes and a list of where to source ingredients locally.
Slow Food Members -- $45
Non-Members -- $55