A mealtime staple in Venezuela and Columbia, arepas have been slow to make their way to the Pacific Northwest. So Laura Pyles is going to teach us how to make them ourselves! In this class you’ll learn how to make dough from scratch, and cook arepas with a variety of fillings: reina pepiada arepas (beer-braised chicken arepas with avocado and peas); domino arepas (black bean arepas with bacon, peppers, and gouda); and pabellon arepas (braised beef arepas with black beans, plantains, and queso fresca). You’ll round out the meal with a cherry tomato and avocado salad with serranos and red onion and tizana (a pineapple, honeydew, mango, and papaya fruit punch).
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