…WERE TO COOK YOU DINNER WITH ANA CABALLERO
“I conceived the If My Grandma Were To Cook You Lunch and Dinner Series to recreate the magic that took place at my grandma’s kitchen.” - Jezabel Careaga
For the second installment in the series we are proud to host Ana Caballero, a good friend and a true inspiration for her tenacious advocacy for food sustainability.
The daughter of an American mom and Honduran dad who met in the Peace Corps and went on to run a restaurant in South America, Ana learned kitchen economy and cooking skills helping her parents since she was a child. Later on, she’ll get a degree in tourism management, and a Master’s degree in Food Culture with focus on ecology and sustainability at the University of Gastronomic Sciences in Pollenzo, Italy. Before settling down in Philly she also completed an internship at the Nordic Food Lab in Copenhagen.
FOUR-COURSE PRIX FIXE MENU
Doña Linda Style Guacamole
Avocado, egg, queso salado, saltines
Sopa de Mondongo de “Mama” María
Diced tripe soup and seasonal vegetables
Yuca con Chicharrón
Boiled cassava, crispy pork carnitas, cabbage salad, encurtido
Plátano en Gloria
Plantains, rice pudding, tapioca pearls, pumpkin seeds, morro
Vegetarian Menu available upon request by April 16
Some seating maybe communal
PRICE PER PERSON: $45.-
Guest Chef: ANA CABALLERO
The daughter of American and Honduran parents who met in the Peace Corps and went on to run a restaurant in Central America, Caballero has been in the kitchen from a very young age. With a special interest in sustainability, she focused on this subject while earning a masters in Food Studies at UNISG. Upon completion, she moved to Philadelphia and found a good fit with High Street Hospitality Group. At Fork and High Street on Market she worked as a cook and primarily managed food waste reduction projects and purchasing.