Thursday, January 23, 2014

Empanadas, Chupe, Ceviche...Cooking In Santiago, Chile

What would a mother daughter trip be without a cooking workshop? We found a flyer at the hotel and, on a whim, signed up with Uncorked for an evening cooking workshop to learn how to make a few Chilean recipes from scratch.


Making Pisco Sours
For $130 a person, we prepared and ate a five course dinner over five hours and even learned how to make a mean pisco sour.  Each course was paired with a wine, the maximum group size was six (we had four that night), and we were given an apron to keep.  So, worth every penny. 

Cooking In Santiago

Uncorked Cooking Class MenuMaking pisco soursMaking Pisco SoursChancho en piedraEmpanada filling on the stoveEmpanada filling on the stove
Cooking at uncorkedMaking empanadasChupe ingredientsBasting the empanadasPreparing crab chupeCrab chupe
Crab chupeChupe and empanadas ready for the ovenPebreChiliean Sea Bass for CevicheChiliean Sea Bass CevicheChiliean Sea Bass Ceviche
Posing with freshly plated cevicheWine pairing for empanadaEmpanada dishWine paring for crab chupeCrab chupe dishFlan dessert

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