In honor of Cinco de Mayo, we will feast on an easy Mexican-inspired meal. The meal will begin with a refreshing Chilled Avocado Soup. While Tacos of Garlicy Greens and Smoky Chipotle Salsa may sound trendy, these soft corn tacos from the highlands of Mexico are about as authentic as it gets. We will substitute easy to find chard for the quelites, or wild greens, traditionally used in these knock-out tacos. Black Bean and Sweet Potato Enchiladas with homemade Green Chile Sauce and Mexican Coleslaw burst with the vivid colors and luscious flavors of Mexico. Amaranth, the "Food of the Gods" to the ancient Aztecs, will play the starring role in our delicious dessert, Amaranth and Date Pudding.

In this class you will learn how to prepare the most famous Brazilian dish, Feijoada. It is a black bean stew with meat that is easy to prepare at home. You will also have collard greens, Farofa (a dish made with a base of toasted manioc flour) and vinaigrette, all Brazilian-style, as well as rice. For dessert, we will have a banana custard. For preparing the Feijoada, you will learn the advantages of using a pressure cooker in your daily cooking. At the end of the class you will be capable of surprising family and friends with fantastic food that is different and not at all hard to prepare.

Join the crew from Fish with a menu to celebrate Spring:  Crabcakes with Mustard and Dragoncello Dipping Sauce; Hazelnut Encrusted Cod with White Wine Reduction Sauce; Key Lime Marinated Shrimp; and a spicy Salad of Microgreens, Sprouts, Rocket and Seared Softshell Crab.