Parador Resort & Spa Initiates Cooking Classes
Parador Resort & Spa introduces weekly cooking classes for our guests under the tutelage of the resort’s renowned Executive Chef, Edgar Vargas and our talented Sous Chef Alejandro Torres. This is a great opportunity for masters and culinary neophytes alike to learn to create some of the exquisite dishes served at our four restaurants. In addition to traditional Costa Rican fare, the “curriculum” will include Sushi, Latin Fusion and several more exotic offerings from our menus.
Using only the freshest local ingredients, the “Keep It Cooking” classes will be held at La Galeria Restaurant each Thursday from 11:30 am to 1:00 pm. And the best part – you can eat what you’ve sewn, or ahem, cooked! $10.00 for Parador guests; maximum 15 people.
Says Executive Chef Vargas: “Our goal is to involve our guests in the food making process and invite them to dine with us. We want to make it fun, create a memorable experience, and put the human touch on a huge operation. We look forward to getting to know our guests better and to have them know us.”
The following are some of the dishes participants will learn to prepare:
ASSORTED SUSHI ROLLS:
Basic Maki Roll – nori, Japanese rice, cucumber and avocado
California Roll – nori, Japanese rice, crab, mayo, cucumber and avocado all sprinkled with tobiko (fish eggs)
Inside Out Rolls
Dragon Roll – nori, rice, tempura shrimp, smoked eel and eel sauce
Rainbow Roll – rice, nori, cucumber ,sesame seeds, salmon, tuna, masago (fish eggs)
We will also do a demo on how to make miso soup with tofu,wakame (seaweed) and green onion
COMIDA TYPICA (COSTA RICAN CUISINE):
Fried red snapper with all the trimmings (such as rice, cabbage, salad, patacones and garlic sauce)
Arroz con pollo, arroz con camarones and arroz con mariscos
Three different casados (pork, chicken and beef with onions)
A variety of rices
GOURMET FARE CULLED FROM LA GALARIA MENU:
Mushroom tenderloin with roasted garlic mashed potato.
Mediterranean chicken stuffed with prosciutto and mozzarella cheese.
The Parador brochette with 3 dipping sauces(signature dish)
LATIN FUSION CUISINE:
(from El Quijote Restaurant and representing traditional dishes from Latin American countries including Argentina, Colombia, Mexico, Puerto Rico and Cuba.)
Bisteck a caballo (cowboy steak) from Colombia
Latin salad topped with French fries, thinly marinated steak and fried egg
Chicken Mofongo – From Puerto Rico, this is a stuffed chicken breast with bacon
and plantain, garlic and onions served with rice and beans and a red pepper sauce
Argentinian Tirilla Steak (skirt steak) served with French fries, Latin salad and traditional chimichurry sauce
Costilla Guanacasteca served with fried yucca, Costa Rican cabbage salad and lemon.