Friday, March 14th - A Trip to Peru *updated for 2025*
A Trip To Peru
6:00 pm - 9:00 pm
What do you know about Peru and Peruvian Cuisine? Not only were the Incas masters of agriculture, but they also developed some of the most resilient breeds of crops that we still rely on in our everyday lives, including potatoes and quinoa.
In this class, you will learn more about traditional Peruvian cooking and discover the flavors of some our favorite foods we tasted during our travels to Peru. Recipes from this class come from Gaston Acurio’s (one of the top chefs in Peru) cookbook, Peru.
Menu:
Classic Shrimp Ceviche and Snapper
Lomo Saltado (Beef Stir Fry with Peppers and Onions and French Fries)
Rocoto Relleno (Stuffed Spicy Peppers)
Taught by Chef Shelley
*Class is limited to 10 guests. Wine and beer will be available for purchase. Cost of class includes a 20% gratuity for Heirloom employees working the class.
A Trip To Peru
6:00 pm - 9:00 pm
What do you know about Peru and Peruvian Cuisine? Not only were the Incas masters of agriculture, but they also developed some of the most resilient breeds of crops that we still rely on in our everyday lives, including potatoes and quinoa.
In this class, you will learn more about traditional Peruvian cooking and discover the flavors of some our favorite foods we tasted during our travels to Peru. Recipes from this class come from Gaston Acurio’s (one of the top chefs in Peru) cookbook, Peru.
Menu:
Classic Shrimp Ceviche and Snapper
Lomo Saltado (Beef Stir Fry with Peppers and Onions and French Fries)
Rocoto Relleno (Stuffed Spicy Peppers)
Taught by Chef Shelley
*Class is limited to 10 guests. Wine and beer will be available for purchase. Cost of class includes a 20% gratuity for Heirloom employees working the class.
A Trip To Peru
6:00 pm - 9:00 pm
What do you know about Peru and Peruvian Cuisine? Not only were the Incas masters of agriculture, but they also developed some of the most resilient breeds of crops that we still rely on in our everyday lives, including potatoes and quinoa.
In this class, you will learn more about traditional Peruvian cooking and discover the flavors of some our favorite foods we tasted during our travels to Peru. Recipes from this class come from Gaston Acurio’s (one of the top chefs in Peru) cookbook, Peru.
Menu:
Classic Shrimp Ceviche and Snapper
Lomo Saltado (Beef Stir Fry with Peppers and Onions and French Fries)
Rocoto Relleno (Stuffed Spicy Peppers)
Taught by Chef Shelley
*Class is limited to 10 guests. Wine and beer will be available for purchase. Cost of class includes a 20% gratuity for Heirloom employees working the class.
If you are interested in this class, but would prefer to do it privately, please contact us at booknow@heirloomff.com or 402-378-2784. We’d be happy to plan a private cooking class for you.
Notes:
*This is a hands-on cooking class, so please wear non-slip shoes.
*We will do our best to accommodate food allergies, but we cannot change class menus or guarantee that those with diet restrictions will be able to eat everything made during class. If you have any of the following allergies: Gluten, Nuts, Dairy, Soy, Shellfish, Eggs please email booknow@heirloomff.com in advance of booking so that we may assess if this menu will work with your dietary restrictions. Please note our kitchens are not a gluten or nut-free environment.
*All classes have a seven-day cancellation policy. You must email booknow@heirloomff.com or call 402-378-2784 to cancel an existing reservation. If you cancel within seven days, you are responsible for paying for the class. If you are sick and unable to attend your class, you are welcome to send a guest in your place.
*It may be necessary to cancel select classes due to low enrollment. We apologize in advance for any inconvenience, and we will personally reach out to each guest in case of cancellation.