Culinary Arts
Afro-Brazillian Cuisine: Shrimp Bobo
Immerse yourself in the flavors of Brazil, and learn about the African and Portuguese influences on Brazilian cuisine.
Member$125.00 (any noted materials fee included) |
Guest$148.00 (any noted materials fee included) |
Tuition Assistance and Other Policies
Meeting Times
- Sun, 5/25/2025 4:00 PM - 7:00 PM
Sun, 5/25/2025
About
The foundation of shrimp bobo is a delicate cream sauce made with cassava, palm oil, coconut milk, and spices that will open your palette to unique Brazilian ingredients that originated from Africa, Latin America, the Caribbean, and Asia.
You'll use cassava for a creamy, gluten-free sauce without dairy products. This base sauce is versatile and can create many different dishes as you mix and match vegetables and other ingredients.
On the menu:
- Spring mix salad with fresh mango
- Shrimp bobo
- White rice
- Farofa (made with cassava flour)
- Dessert : Brazilian flan
- Wine pairing
Details
- Note: The option to make a vegetarian bobo means this class can work for vegetarians and pescatarians.
- BARN’s kitchen facility regularly uses ingredients known to the FDA as major allergens. This class will use milk, eggs, fish, crustacean shellfish, tree nuts (coconut), and wheat.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
A $28 materials fee, included in the price of the class, covers everything you need.
Class Policies
- Ages 21 and up are welcome.
- You must wear closed-toe shoes in the studio. Tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Sandra Evanoff
Born in the Bahia region of northern Brazil, Sandra was introduced to the kitchen at a young age while helping her mother in her small bed-and-breakfast. She also learned about fresh foods from her father, who operated a fresh fruit market. Thus began her exposure to healthy eating as they prepared food they grew themselves. Later, in university, she started a small business called "Feijoada to Go,” preparing Brazil's most traditional dish. This endeavor enhanced her culinary skills further while earning money to finance her studies. Sandra graduated in international relations in Sao Paulo, but food remains her passion, her "real carnival." After moving to the Pacific Northwest, she said she relishes the opportunity to share the the “true” ways and tastes of Brazil with others.
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