Peruvian Cooking Class

Local sweet potatoes, pumpkins, and winter squash play a starring role in two dishes that come to us from Peru. Winter Squash, Potato and Corn Soup (Locro de Zapallo) combines spicy/smooth flavors with the addition of yellow chile paste and cheese. This soup will be vegetarian. For dessert, we’ll learn to make a favorite treat from the Burlington Farmer’s Market: Sweet Potato and Pumpkin Fritters with two different toppings – traditional Vermont maple syrup and traditional Peruvian molasses, lime and orange syrup. We’re delighted to bring Hugo Lara of A Little Peruvian back for this seasonal Peruvian cooking class.