Most of us, in this country, have had some experience with Mexican food. If we seek it out, we can even find examples of truly authentic, complex and exciting Mexican cooking. On the other hand, for many Americans, our knowledge of Mexican drink is limited to cheap tequila and bad hangovers. And our knowledge of Mexican culture is often no better. (How many drunken revelers on Cinco de Mayo could actually tell you what the holiday is about?) Oh, how little we know about our neighbors to the south… Join us at Ger-Nis as we make our small (but fabulous!) contribution towards remedying this situation. The holiday, Dia de los Muertos (Day of the Dead), includes rituals that date back thousands of years and is meant to honor the dead and celebrate the circle of life. In this class we’ll learn about the holiday while immersing ourselves in Mexican food, drink and culture. We’ll use our local fall bounty to cook up some authentic, spicy and flavorful dishes and also have an introduction to Mescal, the native spirit of Mexico, followed by an educational tasting. We hope you can join us as we commemorate Dia de los Muertos in true Latin style. Arriba!!!
Recipes: Mescal Tasting, Fume Y Flor Mescal Cocktail, Spicy Pork Chipotle Tamales with Smoky Chipotle Blackberry Sauce, Day of the Dead Bread, Candied Pumpkin Seeds
Class Type: Seasonal Entertaining Series, hands-on cooking class
Class Notes: Celebrate the Day of the Dead at Ger-Nis in style, with true Latin form and flair!
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic familiy cook) father and cookbook author neighbor informed her aesthetic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness. Contact Tessa