About This Patagonian Cooking Class

Journey to the far south of South America for an evening of Patagonian cooking, drawing on the food traditions of Chile and Argentina and the ingredients of the mountains, coasts and ranchlands at the end of the continent.

We’ll begin with Chilean salsa and rustic bread, bright with tomatoes, herbs and a little spice. Next, you’ll make lamb empanadas with chimichurri, followed by a rich king crab gratin with white wine, cream, breadcrumbs and cheese. We’ll round out dinner with roasted Andean potatoes and a fresh Chilean salad.

For dessert, we’ll make baked custard with candied pumpkin, a simple combination that’s especially good as the weather turns cool.

Along the way, we’ll talk about the foods and traditions of Patagonia while learning plenty of useful techniques for empanadas, seafood, sauces and more. Come hungry—there’s a lot of ground to cover between the Andes and the southern coast, and we intend to eat our way through a fair bit of it.