A hands-on cooking class culminating in a family-style dinner served with wine and beer.
The arepa is a cornerstone of Colombian and Venezuelan cuisines, dating back to pre-Columbian times. Eaten throughout the day, stuffed or not, and with a variety of toppings, these cornmeal cakes are griddled to toasty perfection and are a delight to eat. Join us for an evening making and dining on arepas with your fellow classmates and led by instructor Emiliana Puyana. With a background of working in restaurants (fun tip: her first restaurant job was as a teenager in Venezuela!) and trained at CIA Hyde Park, Emiliana currently serves food-loving entrepreneurs at La Cocina, where she works as a Program Coordinator. We're excited to have her teach this first class for our 18 Reasons community!
Arepas - Venezuelan White cornmeal cakes
Reina Pepiada - Creamy Roasted Chicken & Avocado Salad
Carne Mechada - Pulled Beef Stew in Tomato Sauce
Domino - Black Beans & Queso Fresco
The Extras: No real arepa table can be fully set without the extras!
Emiliana Puyana has always been in love with food and cooking. Early experiences in her family’s kitchen in Venezuela taught her that food has the extraordinary ability to bring and keep people together. She landed her first restaurant job at the age of fifteen in Caracas and has continued cooking ever since.
After graduating from the Culinary Institute of America in 2002 she decided to make the move from New York to San Francisco. Her time in the Bay Area has seen her hold most positions in the food industry from prep cook to chef de cuisine. In 2011 she joined La Cocina’s incubator program and started her own pickling business, Jarred SF Brine. She continues to work with La Cocina but at the other side of the table as the Program Manager.