Hands-On Classes
Travel on the Plate: Argentina
Things to know
For 18+ only.
A welcome glass of prosecco will be served upon arrival, and additional beverages will be available for purchase a la carte throughout the class.
Single registrants will be paired with another participant for this class.
Please arrive 10-15 minutes early to allow for seating.
Travel on the Plate is a passport to global flavours.
Explore iconic dishes from around the world while discovering the ingredients, methods, and culture that make each cuisine unique.
Argentina is a land of bold flavours, from smoky grilled meats to tangy, vibrant sauces, where every dish tells a story of tradition and passion.
On October 24th, step into L’OCA Labs for a hands-on journey where you’ll bring three celebrated dishes from Argentine to life.
In Travel on the Plate: Argentina you’ll learn how to:
- Grill a creamy, melty Provoleta with Salsa Criolla, an Argentine cheese topped with a fresh, tangy tomato and herb sauce.
- Prepare a fresh and bright Chimichurri and cook a juicy Skirt Steak over fire to perfection.
- Bread and fry a Milanesas, made with this beef cutlets, until crunchy and golden.
Chef Fabricio with also prepare a creamy Ensalada Rusa (potato salad) to complement the meal, and finish with Alfajores de Dulce de Leche, soft sandwich cookies filled with a ‘milk jam’ for dessert.
About your instructor
Chef Fabricio Daros
Born and raised on the prairies of Brazil, Chef Fabricio Daros brings a rich culinary heritage to L’OCA Quality Market.
His mother, a pastry chef, instilled a respect for small farmers and introduced him to the Uruguayan parrilla tradition of cooking an entire animal with charcoal over an open fire.
His father, a baker of Italian descent, helped Chef Fabricio develop a deep appreciation of Mediterranean ingredients and flavours.
Chef Fabricio feels that food has always been the language that connects him with other people and to the land.