Bren’s FlaNboyant Eats: Latin fusion cooking with style, ease & lots of sabor! » Blog Archive

Thursday, February 14th, 2008

Cooking Lessons

I’m so excited to announce cooking lessons at two schools in Atlanta: Vikings and the Cooks Warehouse!

I am working on finalizing the schedule for the entire summer. In the meantime, following are upcoming classes at both locations. Classes fill up fast so go online and register or send me an email if you have any questions.

VIKING COOKING SCHOOL OF ATLANTA

March 6th at Viking School, which has an awesome state of the art studio kitchen, much like Emeril’s live show! Yay! This is a demo class from 6-9 pm and accommodates 40! On this cool evening, I’ll introduce you to authentic Cuban cuisine from the Orient region. This includes foods cooked with lots of peppers, onions, garlic and spices. I’m thinking of picadillo with cassava root made with garlic mojo, white jasmine rice, Cuban bread to accompany and a cold butternut squash and egg salad. We’ll top off dinner with some traditional Cuban flan!

If you have any suggestions, or would like to see something in lieu of, drop me a line. This class includes tasting of everything cooked and a glass of wine. Cost: $70.

To register, send me an email at bren@flanboyanteats.com or visit Viking’s website. This is class is filling up already so don’t wait too long!

THE COOK’S WAREHOUSE

April 29th at the Cook’s Warehouse, 6-9 pm at the Midtown location. This will be a hands on class where you get to cook! I’ll be teaching you how Cubans from the East eat! Do you like eating healthy? Eating fish? Want some history on the Moor’s and Christians? This is the class for you! We’ll be cooking up really good bacalao (cod fish) with arroz congris and tostones, with a really good Brazilian salad. The sides are a surprise so you’ll have to be there to see and eat!

Call 404-815-4993 for questions or to register.

May 21st from 6-9 pm at the Decatur location. I’ll be featuring Latin fusion foods including some dishes from Brazil, Cuba and France. Dessert will be to die for! Another surprise you have to be there to experience. Think island, trees, white sand, etc..

Call 404-377-4005 for questions or to register.

May 24th from 6-9 pm at the Brookhaven location. This is one class you don’t want to miss! The theme is “Party at My House, Latin Style!”. We’ll be doing about 5 different “tapas” or bite size appetizers that will have your guests wanting more! Do you like Mojito’s? I know you do! That’ll be our cocktail to learn!

Call 404-949-9945 for questions or to register.

Classes at The Cook’s Warehouse fill up really fast so go online to register or send me an email at bren@flanboyanteats.com

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Like I said above, I’m still working on other classes at both schools. As they are confirmed, I will post them so make sure to check back often! Hope to see you there!

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One Response to “Cooking Lessons”

Simone Says:
February 16th, 2008 at 10:13 am
Hey Chef Bren! The classes sound like so much fun. Reg and I will probably make it to one of them in May!! I do love the Tapas and Mojito idea. Simone

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Mi nombre es Brenda. My friends call me B. And Bren is my stage and pen-name. I’m a single gal living alone in Atlanta for the time being. I’m a soulful chick. I have a passion for all things food. I’m a singer/musician really, but an incredible cook, I have to say! I was raised in a very traditional Latin home, which meant everything happened(s) in the kitchen, literally! story-telling, crying, partying, fighting…oh yeah and cooking!

Annatto

Annatto or bixa is a seed from the annatto tree, indigenous to the Caribbean and Central America. It’s a spice we commonly use to color rice, meat dishes and sometimes even butter and does give a peppery taste. You will also find this spice used in the very popular branded Sazón seasoning packets by Goya. I sometimes use it as a substitute for saffron to make yellow rice. I seldom use it for my meats. In Latin countries the word is bijol or even achiote, though that has different properties I’ll address later. You can buy it in whole seeds and get the desired color by infusing in warm water or buy it in lose powder. Try it!

Older Spices & Herbs

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