Spend a Tuesday evening exploring the food and music of South America with musician and instructor Santiago Posada—no passport required.

In this hands-on class, you’ll make reina pepiada arepas, stuffed with a creamy chicken and avocado filling; papas with hogao, a Colombian tomato and onion sauce; Peruvian anticuchos, flavorful grilled skewers; and provoleta, Argentina’s gloriously simple grilled cheese. For dessert, we’ll make alfajores filled with coffee dulce de leche, along with refreshing aguapanela limeade.

Once the cooking is done, we’ll sit down together to enjoy the meal while Santiago picks up his violin for a live musical journey through South America, culminating in the sounds of Argentine tango.

Come hungry for a relaxed evening of hands-on cooking, great food, live music, and a little armchair travel through South America.

Spend a Tuesday evening exploring the food and music of South America with musician and instructor Santiago Posada—no passport required.

In this hands-on class, you’ll make reina pepiada arepas, stuffed with a creamy chicken and avocado filling; papas with hogao, a Colombian tomato and onion sauce; Peruvian anticuchos, flavorful grilled skewers; and provoleta, Argentina’s gloriously simple grilled cheese. For dessert, we’ll make alfajores filled with coffee dulce de leche, along with refreshing aguapanela limeade.

Once the cooking is done, we’ll sit down together to enjoy the meal while Santiago picks up his violin for a live musical journey through South America, culminating in the sounds of Argentine tango.

Come hungry for a relaxed evening of hands-on cooking, great food, live music, and a little armchair travel through South America.

Salsa & Strings: Caribbean Night is what happens when Taco Tuesday widens the lens a little. Same hands-on format, same lively energy, but big island flavors.

We’ll make ropa vieja — slow-cooked, shredded beef simmered with tomatoes, peppers, and spices — and mofongo, a Puerto Rican dish of mashed fried plantains mixed with garlic and olive oil. Alongside that, coconut rice and a bright, fresh mango-cucumber salad. For dessert, we’re creating something delicious from passionfruit. 

 We’ll build the meal together and then sit down to enjoy it — inside the kitchen or outside in our gazebo if the weather cooperates.

After dinner, your chef-instructor will put down the knives, pick up his violin, and serenade you with Latin and Caribbean music to close the evening.

No rhythm required — just good food, good music, and a night that feels a little different from the usual.

Still Taco Tuesday. Just less… taco-y. Still very Tuesday-y. 

Salsa & Strings: Caribbean Night is what happens when Taco Tuesday widens the lens a little. Same hands-on format, same lively energy, but big island flavors.

We’ll make ropa vieja — slow-cooked, shredded beef simmered with tomatoes, peppers, and spices — and mofongo, a Puerto Rican dish of mashed fried plantains mixed with garlic and olive oil. Alongside that, coconut rice and a bright, fresh mango-cucumber salad. For dessert, we’re creating something delicious from passionfruit. 

 We’ll build the meal together and then sit down to enjoy it — inside the kitchen or outside in our gazebo if the weather cooperates.

After dinner, your chef-instructor will put down the knives, pick up his violin, and serenade you with Latin and Caribbean music to close the evening.

No rhythm required — just good food, good music, and a night that feels a little different from the usual.

Still Taco Tuesday. Just less… taco-y. Still very Tuesday-y. 

Salsa & Strings: Caribbean Night is what happens when Taco Tuesday widens the lens a little. Same hands-on format, same lively energy, but big island flavors.

We’ll make ropa vieja — slow-cooked, shredded beef simmered with tomatoes, peppers, and spices — and mofongo, a Puerto Rican dish of mashed fried plantains mixed with garlic and olive oil. Alongside that, coconut rice and a bright, fresh mango-cucumber salad. For dessert, we’re creating something delicious from passionfruit. 

 We’ll build the meal together and then sit down to enjoy it — inside the kitchen or outside in our gazebo if the weather cooperates.

After dinner, your chef-instructor will put down the knives, pick up his violin, and serenade you with Latin and Caribbean music to close the evening.

No rhythm required — just good food, good music, and a night that feels a little different from the usual.

Still Taco Tuesday. Just less… taco-y. Still very Tuesday-y.