CSP-CKG7023 - Navigate Caribbean Cuisine

Course Description

Come have fun, enjoy in a safe environment and Navigate the Caribbean Cuisine with Friends, Family, Community, Colleague, Couples, Groups, Teambuilding events, etc. 

Caribbean cuisines are a diverse combination of cultural influences from around the world. An abundance of herbs and spices flavor traditional holiday meals and island street foods. Vegetables and beans form the foundation of the Caribbean diet, while delectable desserts feature numerous flavor profiles that contain mango, coconut and other tropical fruits. From the beautiful beaches of Puerto Rico to Trinidad, thoughts of these sun-kissed islands will keep your taste buds dancing to the flavorful combinations that we know as Caribbean cuisine.

Course Outline

COURSE CONTENT/OUTLINE

Week 1: Jamaica and Dominican Republic- • Developing Jerk Seasonings (Discussing Flavor Profiles and creating various spice blends for Jerk Chicken) • Jerk as a Marinade and Jerk as a Seasoning • Jerk Chicken Wings • Tostones (Demo "how-to' and different usage for ripe and unripe plantains; individual plantains for production • Jicama and Tropical Fruit Salad (Introduce Jicama and demo fabrication; compose salad for production • Beans and Epazote (Introduce Epazote and make Spanish Style Beans for production)

Week 2: Trinidad and Tobago and The Bahamas • Chicken Roti (Demo featuring "brown down" stewing technique) • Tamarind and Cilantro (Exploring the specific flavors of Trinidad and Tobago) • Peas and Rice (Explaining the various methods of scotch bonnet (habanero) usage; flavor not heat) • Coconut Bread Pudding (Demo for production) • Salted Cod (The process for "unsalting" the product and "how to" demo) • Cod Fish Chowder (using Salted Cod)

Week 3: Cuba and Puerto Rico • Medianoche (Cuban Sandwich) Discussion on history of the sandwich and make individual sandwiches for production • Mojo as a Marinade and Mojo as a Sauce • Yuca con Mojo (Introduce Yuca and demo fabrication) • Mofongo (Review Plantain Demo from week1; individual mofongo for production) • Majarete (Corn Pudding made with coconut milk)

Week 4: Various Island Contributions • Empanadas (Demo technique; individual SWEET fillings for production) • Salsas and Dips (Demo Pico and various sauces and cremeas) • Homemade Tortilla Chips • Fish Cakes (Demo technique; individual cakes for production • Chayote Squash (Introduce Squash; demo fabrication for recipe) • Chayote con Maiz • Mofongo (Demo on same day as Tostones; individual mofongo fillings for production) • Chayote Squash (Introduce Squash and Demo "how-to" fabricate) • Chayote con maiz (complete recipe for production) • Majarete (Corn Pudding made with coconut milk)

Learner Outcomes

Demonstration and Hands-On Class

Attendees will be introduced to the plethora of herbs and spices used prominently in Caribbean cuisine.

Attendees will be exposed to the Caribbean diet which is rich in seafood, vegetables, fruits and plant-based proteins. 

Attendees will learn the eclectic mix of the best that African, European, Indian, and Chinese cuisines have to offer.

Notes

Book your next class today. Demonstration, Interactive and Hands-On Class

Come have fun, enjoy in a safe environment and Navigate the Caribbean Cuisine.  Great with Friends, Family, Community, Colleague, Couples, Groups, Teambuilding events, etc. 

Learn new cuisines (Caribbean) can open up opportunities for integrating yourself into another culture and allowing the experience of the different customs and traditions, and their cooking cuisine styles. 

Recommendations

Book your class today!! Demonstration, Interactive and Hands-On Class Safe un and learning through an interactive team approach.  Great with family, friends, colleagues, couples, teambuilding events, couples and etc. Book your next class today !! See you soon