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Youth: Foods of the Americas (Ages 10-14)

Travel around the Americas - South America, Central America, North America, and the Caribbean - to discover the influences on our food culture.

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Youth: Foods of the Americas (Ages 10-14)

Youth: Foods of the Americas (Ages 10-14)

Travel around the Americas - South America, Central America, North America, and the Caribbean - to discover the influences on our food culture.

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Registrations Closed

About

Travel around the Americas — South America, Central America, North America, and the Caribbean —  to discover the influences on our food culture. Our food tells stories of who we are, and when we eat food from different cultures, we're traveling. Recipes will be available as guides, but you'll learn to cook with your heart.    

On the menu: 

  • South America: Spring mix salad with mango and homemade dressing, strip steak with rice and beans, brigadeiros chocolate candy.
  • Central America: Mini basket with plantain and avocado, chicken or ground beef tostadas with avocado and lettuce, flan. 
  • Carribean: Carribean salad, sweet and sticky Caribbean shrimp with rice black beans avocado, caramelized plantain with vanilla ice cream.
  • North America: Peach salad with spring mix, French-Canadian poutine, Nanaimo bars dessert, Brazilian brigadeiros.   

Details

  • Ages 10-14 welcome.
  • Omnivores will enjoy this class.
  • Menu subject to change.
  • BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses eggs, wheat, milk, peanuts, and tree nuts.

 

Details

A $60 materials fee, included in the class price, covers all the ingredients you'll need.

Instructor
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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