Pura Vida, or the good life, is the goal of Costa Rican cooking and culture. Chef David Porras is originally from Costa Rica. Join us as he introduces us to his love of the fresh, farm to table culture in which he grew up. We are delighted that he is going to share some delicious recipes (think Chalupas and Gallo Pinto) with Upstate International.
David is co-owner and executive chef of the Oak Hill Cafe & Farm and is from Costa Rica. He ran Aborigen, a highly popular farm-to table-restaurant in Costa Rica before moving to the US. David earned a diploma in culinary arts at Latina University; was certificated in hydrocolloids and avant garde techniques at the French Culinary Institute in New York City; and obtained a Masters in cuisine, techniques, and products from the renown Basque Culinary Center in San Sebastian, Spain.
Lori Nelsen is co-owner of the Oak Hill Cafe & Farm and the former Laboratory Manager in the Earth and Environmental Sciences Department at Furman University. She has an MPH in Environmental Health Sciences/Toxicology from the University of California, Berkeley, and an MS in Analytical
Chemistry from Furman University. She has a passion for baking and cooking, and has successfully melded her laboratory and kitchen skills. She has also attended the Seasonal School of Culinary Arts in Asheville, NC.
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