Cooking Class: Festive Caribbean Cooking
Join Chef Nick for a festival of tropical flavors in this interactive cooking class celebrating Caribbean cuisine. You will explore the techniques and culinary influences that make up this vibrant cooking style while preparing a bold, island-inspired meal. Begin by preparing twice-fried plantains, a savory appetizer served with spicy mayo-ketchup. For the main course, learn to build layers of flavor in a traditional chicken and moro de gandules complemented by fresh avocado salad with a bright chimichurri vinaigrette. Finish the meal with a creamy coconut and salted caramel flan.
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Twice-Fried Plantains
With spicy garlic salt and spicy mayo-ketchup
Abuela's Chicken and Moro de Gandules
With sofrito, tomatoes, and Spanish rice and beans
Avocado Salad With Chimichurri Vinaigrette
With cucumbers, red onions and cilantro
Flan
With coconut and salted caramel
- Minimum Guests 2
- Maximum Guests 10
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsCouples, Group, Gourmet, Fun, Latin
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! Guest Reviews for other experiences with Chef Nick
Jillian
02 Jan 2023
Highly recommend Nick for a fun, educational and delicious class!
Brittney
15 Dec 2022
Chef Nick was awesome. Super knowledgeable and a great teacher. This was the perfect gift for my best friend ☺️
Outside Reviews for Chef Nick
Nicole W.
17 Feb 2022
Chef Nick is a talented chef who is all about fresh ingredients. He is extremely talented and has many technical skills. He is fascinating to watch in the kitchen. His creative way to make recipes more interesting is truly a gift. If you are in the area I highly recommend chef Nick.
Event location: Boston
Chef’s Place
Exact location is provided after booking.
Chef Nick began his cooking career after high school working in restaurants in Massachusetts before attending culinary school and graduating with honors. He externed in Italy where he worked on a farm, attended cooking school and worked in a restaurant, all before returning to Boston. After a stint selling importing gourmet ingredients, he began teaching others the culinary arts. Now, Chef Nick is busy catering, teaching and expanding his own culinary empire.
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