We are back again this week getting hands on with kitchen life. We came to realize the final menu for our upcoming event "La Gran Pachanga" by way of review and practice with making some sauces.
All of the sauces were ones that we have done throughout the past weeks and were familiar to us. We started with a simple vinaigrette that we use for salads and moved on to a béchamel sauce that we used as a base and adapted to both broccoli and macaroni and cheese. We also made a delicious soy sauce based dressing for fried rice and dumplings. All of our practice becomes part of a regular community dinner on Thursdays called No Beef Thursday. To make sure we had enough for all of our guests we also prepared grilled chicken, vegetable fried rice and salad.
So now to the good part. We have a final dinner menu. "La Gran Pachanga" will feature a lot of the items we have talked about thus far in class. From plantain chips with salsa and guacamole; to pastelillos and paella; to chipotle macaroni and cheese and chicken with chimichurri; to flan, mango cheesecake and tres leches this dinner will be a latin feast and celebration of our senses. Stay tuned for more information as to how to join us at the table of this celebration!