Two Central and South American restaurants serve food that explodes stereotypes of Latino cuisine.
by Pam George Published September 18, 2008 at 05:55 AM
(page 4 of 5)
There’s a world of foods to make with the big orange squash—and someone who really wants to show you how.
There’s more to do with a pumpkin than carve jack-o-lanterns and make pie, as Cindi Filasky will tell you. Filasky offers a one-day pumpkin cooking class that shows the many possibilities.
“People are always saying they don’t know what to do with their pumpkin or wondering if you can really cook with them, which is how the idea for the class started,” Filasky says.
For the past 10 years, Filasky has taught 40 to 50 students how to make pumpkin pie while laying out more than 20 pumpkin-inspired foods for them to taste.
Everything from appetizers to desserts is served. Samplings include pumpkin rolls filled with cream cheese, pumpkin bread, soup and a pumpkin dip. Another dish features rice, meat, green beans, onions and other vegetables baked inside a pumpkin.
The class is taught in the barn of Filasky Farm in Middletown, which gives a rustic, cozy feeling. After class, everyone receives a recipe book and a pumpkin of their choice to experiment with at home. The class costs $25. “It’s just a fun afternoon where we get together and laugh,” Filasky says. For more, call 378-2754. —Jessica Delli Santi