Cooking Class: Caribbean Festival
Sat, Nov 30th at 11:00AM
Tue, Dec 3rd at 6:00PM
Thu, Dec 12th at 6:00PM
Fri, Dec 20th at 12:30PM
Bring the delicious traditions of French Caribbean cooking to life with help from Chef Jane.
Chef Jane explores the culinary fundamentals of French Caribbean cooking using fresh ingredients and layered flavors in this hands-on cooking class. If you’ve never experienced this unique cuisine, now’s your chance!
You’ll learn to create the ever-popular fried plantain and a chimichurri sauce to serve with it, flavorful arroz con gandules peppered with pigeon peas and coconut and a ratatouille like you’ve never seen before. And at the center of it all, a braised chicken with yellow curry that sings of magical Caribbean flavor.
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Sweet Fried Plantain
With herb chimichurri
Arroz con Gandules
With sofrito, pigeon peas and coconut
Creole Ratatouille
With eggplant, spinach, cabbage, chayote, squash, garlic and tomatoes
Braised Chicken
With yellow curry sauce
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Fusion, French, Singles, Beginner
Outside Reviews for Chef Jane
Jacob E.
20 Jan 2019
Highly recommended! Jane helped us make beef wellington and explained the whole process. She definitely knows how to run a kitchen - nothing felt rushed, but all courses were ready simultaneously. Jane has an impressive knowledge of all cuisines and helped us improvise with limited resources in our tiny kitchen!
Born on the island of Haiti, personal chef and professional caterer Chef Jane learned early in life the significance of people sitting together at a table to share good conversation and even better food. These foundational experiences sparked her passion for creating culinary experiences that bring people together. Chef Jane offers her unique skills in preparing diverse meals that address ethnic and restricted diets.
