Moqueca Baiana Brazilian Fish Stew

  • Saturday, September 17, 2022
  • 5:00 PM - 8:00 PM
  • BARN Kitchen Arts, Class Code KI091722SE
  • 0

Registration

  • $68 Tuition + $25 Materials Fee
  • $52 Tuition + $25 Materials Fee
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    Registration will close on Wednesday, September 14th

Registration is closed

Discover the soul of Brazil as we prepare Moqueca, one of the most traditional dishes in the country. This flavorful Brazilian fish stew is rooted in the influences not only of the Indigenous, Portuguese, African people that make up the rich and lively culture of Brazil but also Sandra’s childhood.  Made with fish, shrimp, coconut milk, tomatoes, onions, garlic, fresh cilantro, dende (palm oil), and spices, served with rice the Brazilian way, and Farofa, Moqueca is the perfect opportunity to expose your pallet to this rich, and fascinating culture. The class will begin with a brief introduction to the “real food of Brazil” then dive into our preparations.  

When the cooking is complete, we will sit together, Brazilian style, to share our cooking experiences, learn more about the culture of Brazil...and yes, enjoy the food.  It is sure to be an enriching, and delectable evening.

Note: Sandra also will be sharing a Brazilian cocktail and a little amuse bouche.  For those that do not eat fish or seafood, a vegetarian version made with plantain will be offered.

Details:

  • Registration will close on Wednesday, September 14th.
  • There is a $25 materials fee added to the cost of the class.
  • To comply with WA State Health Department guidelines, please wear closed-toe shoes to class.
  • Please click here for BARN's current COVID-19 health & safety protocols.
  • BARN is committed to accessibility. Tuition Assistance is available - click here to fill out the simple application before registering for a class. For those who might need physical assistance, please learn about BARN's Companion Program here.

Instructor Bio:

Chef Sandra Rocha Evanoff. Born in the Bahia region of northern Brazil, I was introduced to the kitchen at a young age while assisting my mother in her small bed and breakfast. I also learned about fresh foods from my father who operated a fresh fruit market. Here began my exposure to healthy eating as we prepared food we grew ourselves. Later, when I began my university studies, I started a small business called "Feijoada to Go”, preparing the most traditional dish of Brazilians.  This endeavor enhanced my culinary skills further while earning money to finance my studies. I graduated in International Relations in Sao Paulo, but food is my passion, my real carnival.   Eventually, relocating to the beautiful Pacific Northwest, I relish the opportunity to share the the “true” ways and tastes of Brazil with others. 



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