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Breezy Caribbean Vibes
Ready for a one-night flavor vacation that takes you from the drizzle of the Pacific Northwest to sunlit shores and swaying palms? Join Chef Joe for "Breezy Caribbean Vibes" — a hands-on class that’s all about big, bold flavors, vibrant spices, and a little tropical swagger. Think rum-kissed, smoke-and-sweet, bright citrus, and creamy coconut indulgence — all taught with Chef Joe’s playful, easy-to-follow style.
What we’ll cook (and eat):
Cuba Libre Pork Chop — juicy pork chops marinated in rum, lime, and cola vibes, seared to caramelized perfection with a tangy-sweet glaze that sings of beach bonfires and late-night salsa.
Walkers Wood Jamaican Jerk Chicken — authentic, fiery, herb-forward jerk rub and marinade packed with scallion, thyme, allspice, and Scotch bonnet heat. We’ll teach you how to build layers of smoke, char, and deep island flavor without needing a grill on the beach.
Scented Sofrito Rice — a fragrant, savory rice base infused with a bright sofrito of peppers, onions, garlic, and herbs. It’s the aromatic backbone that ties the whole plate together — comfortingly warm with an island kick.
Mango Coconut Rice Pudding served in a Gingered Waffle Cone Bowl — creamy coconut rice pudding studded with ripe mango, kissed with lime and a touch of rum, then scooped into crisp gingered waffle cone bowls for a playful, crunchy finish. Dessert feels like a sunset in a cup.
Why you’ll love it:
Big, unforgettable flavors that transport you — no passport required.
Hands-on techniques for marinades, char, and balancing sweet, spicy, and tangy.
Perfect for a date night, a friends’ night out, or anyone who wants to master tropical flavor-building.
Bring your appetite and your sense of adventure — this class is a one-night tropical escape you won’t forget.
Breezy Caribbean Vibes
Ready for a one-night flavor vacation that takes you from the drizzle of the Pacific Northwest to sunlit shores and swaying palms? Join Chef Joe for "Breezy Caribbean Vibes" — a hands-on class that’s all about big, bold flavors, vibrant spices, and a little tropical swagger. Think rum-kissed, smoke-and-sweet, bright citrus, and creamy coconut indulgence — all taught with Chef Joe’s playful, easy-to-follow style.
What we’ll cook (and eat):
Cuba Libre Pork Chop — juicy pork chops marinated in rum, lime, and cola vibes, seared to caramelized perfection with a tangy-sweet glaze that sings of beach bonfires and late-night salsa.
Walkers Wood Jamaican Jerk Chicken — authentic, fiery, herb-forward jerk rub and marinade packed with scallion, thyme, allspice, and Scotch bonnet heat. We’ll teach you how to build layers of smoke, char, and deep island flavor without needing a grill on the beach.
Scented Sofrito Rice — a fragrant, savory rice base infused with a bright sofrito of peppers, onions, garlic, and herbs. It’s the aromatic backbone that ties the whole plate together — comfortingly warm with an island kick.
Mango Coconut Rice Pudding served in a Gingered Waffle Cone Bowl — creamy coconut rice pudding studded with ripe mango, kissed with lime and a touch of rum, then scooped into crisp gingered waffle cone bowls for a playful, crunchy finish. Dessert feels like a sunset in a cup.
Why you’ll love it:
Big, unforgettable flavors that transport you — no passport required.
Hands-on techniques for marinades, char, and balancing sweet, spicy, and tangy.
Perfect for a date night, a friends’ night out, or anyone who wants to master tropical flavor-building.
Bring your appetite and your sense of adventure — this class is a one-night tropical escape you won’t forget.