Invite your best friend, your significant other, or a fellow foodie who wants to celebrate and explore new food experiences to this virtual, hands-on, cooking date night. Led by Chef Tijerina, you will learn tips and tricks from the convenience of your own home kitchen. May: A Night in Havana - The Cuba Experience Travel to Cuba for an evening that will have you salsa dancing in your kitchen! Join chef Jessica Tijerina as she introduces you to Cuban cuisine. First, a Chimichurri sauce, used all over Cuba on meat, as a marinade, as a dipping sauce for yucca fries or simply a spread for a sandwich. This zesty, herb and garlic green sauce is sure to kick up your chicken dinner. A chimichurri slow roasted chicken dish will be served along-side Moros Y Cristianos or black beans and rice with pepper and onions and a flavor that you will remember. ¡Chao pescao! June: Cajun or Creole - The New Orleans Experience “Creole" describes the population of people who were born in French colonial Louisiana, specifically New Orleans and in this class, chef Jessica Tijerina will talk about both Creole and Cajun dishes. Yes, there is a difference; as she has learned in her travels to NOLA. Begin with a Cajun Spice Blend - simple, yet complex, with a rich history. You'll use this blend to create a chicken, andouille sausage and shrimp Gumbo that starts its journey with a roux and one by one is layered with flavors of peppers, onions, garlic, thyme, etc. What better way to clean your bowl than with a simple classic side dish of cornbread, Louisiana skillet cornbread. Join chef Jessica Tijerina and “Laissez les bon temps rouler”, “let the good times roll.” July: A Trio of Tapas - The Spain Experience Take a stroll along las calles de España with Chef Tijerina as she reminisces of days spent in Spain. The cocineras in Toledo, Spain taught her how their families made these classes Spanish tapas. A Spanish Tortilla Espanola with potato, egg, onion and olive oil sounds so simple, but the flavors complex. The key is in the oil. Gambas con Salsa Romesco.The Romesco sauce is made with Marcona almonds if you want it authentic and fire roasted red peppers give this sauce a fiery sweetness to complement the softer side of shrimp in this dish. Olives. Well, Spain has olive oil and olive oil comes from olives, so it is natural to believe that olives were eaten A LOT. This simple marinated olive tapa is something you will keep on your weekly rotation for years to come. August: Awful Good Pub Fare: The Ireland Experience Join chef Jessica Tijerina as she walks you through one of her favorite pub dishes she had in kill county Ireland; a simple savory dish of sausages and potatoes. After a day of guided tours through the Guinness factory and the Jameson factory, you need something just like this for dinner. It is served with a warm and crisp loaf of Irish soda bread, to which Chef Tijerina gives a twist by adding Irish Cheddar and crispy bacon. A favorite Irish saying, “There are no strangers here only friends we haven't met yet!” VIRTUAL CLASS DETAILS: One week prior to the class date, you will receive an email with recipes, equipment list and ingredient list for shopping. Three days prior to class, you will receive the virtual class link. On the day of the class, please have your ingredients, equipment and recipes at the ready. Set up your digital device in a place that is both convenient for class viewing and cooking. Put on our favorite apron, log in and let the fun begin! About your Chef: Chef Tijerina's diverse experiences through travel and education have provided her with a unique set of skills and a wide variety of knowledge of global cuisine. She is bringing her love of food and teaching to Minnetonka Community Ed with her virtual Date Night classes.
