Savoring Dutch Caribbean Fare in Baltimore: A Culinary Adventure Off the Usual Path

Duration

3 hours

About

The Dutch Caribbean spans across the Caribbean Antilles Islands with its modern day cuisine showing influences from those of the Netherlands, Spain, United Kingdom, and France. The dishes and flavors include sweet treats as well as recipes that feature locally grown fresh ingredients from land and sea. In this class we will explore some of these traditional dishes including:

• Keshi Yena (Spiced Chicken Stew)
• Sauteeed Buternut Squash with Swiss Chard
• Sneibonchi StobAj (String Bean Stew)
• Tutu
• Bolo di Anasa (Pineapple Upside Down Cake)

Terms and Conditions

How to Reschedule If you need to reschedule for any reason, please notify us either by phone at (443) 869-5121 or by email at kitchen@baltimorechefshop.com.

• Because space is so limited, we require 48-hours notice for any changes.
• Cancelling or rescheduling your booking within the 48-hour timeframe will result in a forfeiture of your credit.
• If you find yourself unable to attend your class and the 48-hour deadline has already passed, we encourage you to send a friend in your place.

Non-Refund Policy Please note that, due to limited space, we have a strict no refunds policy.

Drinks We are a BYOB kitchen. Water with citrus is provided for all classes and you are welcome to bring an alternative beverage to enjoy with your meal. Please be advised that we are not able to allow spirits and hard liquor in the kitchen.

Kitchen Attire All equipment, ingredients, and aprons are provided by us. As a safety consideration, we ask that you wear close-toed shoes. It's advisable to pull back long hair and to avoid wearing dangling jewelry.

Age Restrictions Daytime classes are for ages 15+ and our classes after 6pm are for ages 18+. Minors must be accompanied by an adult. Check out our Parent and Me classes for ages 8-17. For safety purposes, kids under the age of 8 are not permitted in the kitchens.

Allergies As our menu-based classes are collaborative, altering the recipe for a particular aversion or allergy means that the other clients are not able to enjoy the dish as it is meant to be prepared. Since this is meant to be a fun learning environment, we strongly suggest that you select a menu that accommodates your particular allergies.

Please be advised that, in the case of severe nut or gluten allergies, we are not a nut-free nor gluten-free kitchen and cross contamination from other classes cannot be safely avoided.