Feasts of Resistance – West Africa & Cape Verde

August 3, 2017 @ 7:00 pm – 9:00 pm
Community Cooking School, 2nd Floor inside Broadway Armory Park
5917 N Broadway St
Chicago, IL 60660
Peterson Garden Project

FoR - WAfrica


DESTINATION #6: West Africa & Cape Verde

Cachupa, long identified as the national dish of Cape Verde, is a unique mix of meat, beans, and grains that reflects a diverse mix of Portuguese and West African cultures. In this class, we’ll learn to make this dish, discuss the history of conflict in the region and how its affected the people and the food in the region, and sit down to enjoy a meal together at the end of class.

Hands on, BYOB, class includes dinner.


Discover how food shapes culture and how conflict shapes food. In this six-class series, we’ll explore how iconic dishes from cultures around the world—from Burma to Ethiopia, Syria to Haiti—were created or affected by social or political unrest.

Proceeds fund Peterson Garden Project cooking and gardening summer programming for Camp GirlForward, dedicated to creating and enhancing opportunities for girls who have been displaced by conflict and persecution.


Originally from San Francisco, California, Chef Alvin Yu has spent a large portion of his life in the kitchen. Growing up in a large family, he was amazed at how his aunts and uncles could produce plentiful amounts of high-quality food for twenty to thirty people in a few hours.

These experiences inspired Chef Yu to pursue learning everything there was to know about the culinary arts. In 2005, responding to the urging of well-fed friends and family members, he started Fyusion Dining*. Chef Yu eventually developed a vision of dining that culminates in a feast for the senses and an exploration of the limitless diversity of the culinary world.