Four Directions Cuisine Presents: (Mon Dec 14, 6:30 PM)

It is our hope to preserve and share cultural knowledge across communities using food as the common thread. Venezuelans love celebrating through food but there is something extra special about the holidays. From the hallaca to pernil de piña (pork leg with pineapple), torta negra for dessert and all the memories made while we gather. Negro en camisa is a dark chocolate cake topped with crème anglaise predominantly found in the central region of the country where dairy farms are abundant. To honor the Caribbean presence and influence in cuisine, we will prepare a version of this dessert with a coconut milk sauce and tropical fruit. Meet Your Chef Instructor Hello! I’m Chef Andrea (Ahn-dreh-ah) Condes, and I’m excited to answer your questions about Indigenous foods while sharing personal and cultural stories. I’ve spent 23 years in the food and beverage industry — from prep cook to executive chef, and pastry cook to head pastry chef. For the past 11 years, I’ve focused on Indigenous cuisine across the Americas, inspired by my own desire to connect with my roots. As a transracial adoptee from Venezuela, I use traditional foodways as a bridge to my ancestors, culture and community. Food is a powerful storyteller, and I’m here to help you build confidence in your kitchen and connect through Indigenous culinary traditions. This virtual program will be hosted online in Zoom (click to enter) . Appropriate for teens and adults. This program will be hosted in English. Registration recommended. Visit our online calendar to sign up today!