International Holiday cooking class
November 18, 2009
Join Chef Nadine Nelson on a global journey of holiday and holy day feasts. Together the class will prepare a wide variety of dishes to spice up any celebration season and learn about the role that food plays in each special occasion. Dishes include Braised Brisket with Thirty-Six Cloves of Garlic , Caramelized Pears with Parmigiano-Reggiano Wedges , Jamaican Rice and Peas, Guyanese Black Cake, and Puerto Rican Rum Eggnog. Your next holiday buffet for Hanukkah, Christmas, Kwanzaa, New Year, and Three Kings Day will never be the same again. Tour departs Roxbury Crossing Station at 6pm.