Hosted by the Capital Region Integration Network, in partnership with LJW Catering, this series will feature a different guest chef each week teaching attendees to prepare an appetizer and entrée from various world cuisines.

October 9: Chef Gabriel Lopez, Honduras

• Nacatamales – Central American tamales made with pork and a pepper-based sauce

• Baleada – homemade flour tortilla filled with refried beans, eggs, and mantequilla (Honduran crema)

• Pollo Chuco – classic Honduran street food of fried chicken on a bed of tajadas (long plantain chips), topped with pickled cabbage, carrots, and peppers

Register here.