Carribean Sancocho (Beef and Plant-Based)

About the Class: Warm up this fall with Chef Erika Nicole of Meraki Collective for a hands-on exploration of sancocho, a comforting stew with deep roots throughout the Caribbean and Latin America. During this cooking class, participants will: * Work together to transform fresh vegetables, Caribbean root crops, herbs and aromatics into a rich, flavorful sancocho from scratch * Prep fresh sofrito * Identify and work with ingredients such as yuca, plantain and calabaza * Proper knife techniques * Seasoning, browning and layering flavors to create a satisfying one-pot meal Participants will be taught the dish as a Beef Sancocho as well as a completely plant-based Caribbean Harvest Sancocho, demonstrating how traditional foodways can be adapted for different dietary needs while preserving the techniques and flavors at the heart of the dish. Throughout the evening, we’ll also explore the cultural story of sancocho, its many variations throughout the Caribbean. Each participant will leave wit