The Real Foods of Sinaloa
Maybe you’ve been to chain Mexican restaurants and wondered, “How authentic is this food?”, well wonder no more. Chef Juan Salazar is ready to take you through his native region of Sinaloa which has a focus on two items…..Seafood and Tomatoes. Chef Salazar has worked in many of the Bay Area’s Top Restaurants, and is currently the Head Chef at The Caprice in Tiburon. Exposed to the various flavors of global cuisine, he still has sentimental thoughts of Mexico. Chef Salazar will share his recipes for the following in this hands on class: Fresh Cod Ceviche Chile Rellenos Corn Chowder with Fennel Spanish Rice Mango Empanadas Class begins at 6:00pm and lasts approximately 2.5 hours.