There’s much more to the Pacific coast than salmon and crab — in this class Pamela Arriagada is serving up a menu of contemporary South American comfort food made from ingredients that are local to the Pacific coast of Chile. You’ll make: ceviche peruano (halibut ceviche with ají amarillo and lime juice) enjoyed with choclo cancha (corn nuts) and roasted sweet potatoes; chupe de jaiba (a cheesy crab gratin) with merkén (smoky pepper condiment of mapuche origin) and papas doradas (sautéed boiled potatoes); camarones al pil pil (shrimp sautéed with garlic and chiles) with marraqueta (chilean bread rolls); and leche asada (a canela-flavored baked custard) with caramel sauce.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.