Wednesday 7:30pm event
GLOBAL DISHES & INGREDIENTS
Pastel (BRAZIL)
Cooking Host: Will Bruce '17
Ingredient List
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pastel dough (like wonton or dumpling dough that can be fried)
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oil
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white cheese (ricotta or brie)
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goiabada (any kind of jam or jelly)
ALUMNI
Ceviche (PERU)
Cooking Host: Dawn Lopez '20
Ingredient List
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ceviche- fish
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red onions
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green lime
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salt, pepper, ginger, garlic
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celery
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jalapeno or any hot pepper
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cilantro
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corn
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seaweed
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optional: sweet potato; canchita (peruvian corn)
ALUMNI
Eto (GHANA)
Cooking Host: Martha Arthur '21
Ingredient List
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ripe yellow plantains
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oil
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peanut butter
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eggs
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onions
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jalapeno pepper
STUDENT
Fried Rice (TAIWAN)
Cooking Host: Dr. Vincent Chen
Ingredient List
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steamed white rice
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salt, pepper, garlic
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green onions
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eggs
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soy sauce
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cooking oil
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Optional: shrimp or meat (pork or beef cut into small pieces)
Professor
Thursday 3pm event
GLOBAL DISHES & INGREDIENTS
San Bay Chicken (TAIWAN)
Cooking Host: Dr. Vincent Chen
Ingredient List
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chicken
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cup of sesame oil
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cup of rice wine
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cup of soy sauce
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brown sugar
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basil
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ginger
Professor
Isitshwala
(ZIMBABWE)
Cooking Host: Dr. Lindiwe Magaya
Ingredient List
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corn meal
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5 cups boiling water
professor
Cavatelli (ITALY)
Cooking Host: Dr. Susan Field
Ingredient List
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1 cup semolina flour (health food section) & pinch of salt
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clean countertop, fork, knife
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1 box strained italian tomatoes or 1 can of tomato sauce
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2-3 Tbs. pesto
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salt to taste
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optional: pinch of pizza peppers
professor