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The Craft of Making Do

Eric Ziebold

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Sunday, February 28, 2010 (the last day of Black History Month)

1:00 PM – 2:30 PM

Chefs Rachael Harriman and Johnnie Thomas will lead the group in a discussion on African-American traditions

and how they have influenced the cuisine at Sou’Wester

Chefs wil demonstrate and discuss the following items, while serving tasting portions:

• Roulade of Pig’s Feet with Picked Watermelon

• Fried Beef Steak

• The Importance of Braised Greens: Braised Escarole and Salt Pork

• The Importance of Dried Legumes and Grains: Hoppin’ John

Class participants will also enjoy snacking on some Sou’Wester favorites, including Hush Puppies and mini Red velvet cupcakes.

100% of the proceeds of the class are donated to CCAP Careers through Culinary Arts Program (http://www.ccapinc.org/). Careers through Culinary Arts Program’s mission is to promote and provide career opportunities in the foodservice industry for underserved youth through culinary arts education and employment.

Price: $30 per person plus tax

Space is limited. Please call 202-787-6033 to reserve.

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