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After spending two weeks in the Bahian region of Brazil, chefs James Briscione and Brooke Parkhurst are ready to share what they discovered. Bahia’s unique culinary heritage marries the cuisines of the Portuguese, native Indian, and Brazilian, with a little hippie culture mixed in. At the end of the class, you’ll feel so well versed in Bahian cuisine, you might even start samba dancing! We’ll make all the classics: Moqueca Baiana (traditional fish stew); Bobó de Camarão (a shrimp dish); Acarajé (black-eyed pea fritters); and, for something sweet, Romeu e Julieta (layered guava cheesecake).