Chef Carlos Guerra grew up in Monterey, Mexico and moved to Yucatan, Quintana Roo to attend Instituto Culinario de Cancun while working at the Ritz Carlton Hotel. After graduating, he accepted an internship at Noma in Copenhagen, Denmark. In 2015 he moved to Austin, where he worked at Jeffery’s Restaurant. He is now the Executive Chef at Lucky Lime. This class you will be making a fresh burrata salad and duck cassoulet. While you will be cooking a little, the focus will be on how to make your plate look pretty for all the at-home dining we are doing. Chef Carlos will give you a couple tricks and trips to use for all your future dishes too.

This dinner is Tuesday, September 22nd at 6:30pm


Fresh Burrata Salad 
heirloom tomatoes | grilled strawberries | hibiscus | pickled onions | sunflower sprouts | Thai basil | serrano green sauce
Duck Cassoulet
smoked duck-leg confit | epazote black beans | banana peppers | braised collard greens | coloradito mole
What you get:
  • Live Zoom class with Chef Carlos
  • Ingredient kit for 2 (No need to do any shopping!)
  • Recipe

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