The instructor was: Jose Luis is a gem! He did a spectacular job explaining how to make the recipes even though there were no recipes. I hope he stays at Andina but I think his talents will elevate him to other things
The atmosphere was: Just having the family there was so nice. Mama Doris did her usual amazing job explaining the culture of Peru and how they related to the dishes. Peter also did an outstanding job add ing more insights to his mothers comments.
Complexity of the recipes: Of course they were complex, but that is what I wanted.
The food was: Unbelievable food!!!!! The cebiche, causa, venison, and dessert (which I normally do not like) were out of this world and the presentations were spectacular also. The duck was outstanding also but not quite at the same level as the other four plates. Mention has to be given to Ken Collura also. I especially liked the pinot noir from Chile from where I had no idea they were producing pinot noirs. He is fantastic at discovering low cost "finds" and his comments about the food and wine are so interesting to listen to.
The skills you learned were: You always walk away from an Andina class knowing so much more than you did before coming.
I enjoyed myself and had fun: It was a fantastic party!!! There is nothing better than an Andina cooking class!
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