Culinary Boot Camp

  • Miami native Lourdes Castro runs the new culinary boot camp at the Biltmore. MARICE COHN BAND / MIAMI HERALD STAFF

  • Instructor Lourdes Castro gives tips to Saby Diaz Carey, left, and Roldan. MARICE COHN BAND / MIAMI HERALD STAFF

  • Vegetables, cut in large chunks, are added to the pot the short ribs were browned in to add to the flavor of the gravy. Wine will be added and the short ribs placed back into the gravy until tender. MARICE COHN BAND / MIAMI HERALD STAFF

  • Christine Matotek, left, braises short ribs as Saby Diaz Carey and Karina Roldan observe. MARICE COHN BAND / MIAMI HERALD STAFF

  • Lourdes Castro explains the cooking techniques for different parts of a steer. MARICE COHN BAND / MIAMI HERALD STAFF

  • Knife skills come in handy. MARICE COHN BAND / MIAMI HERALD STAFF

  • The cooked pork shoulder is pulled apart by hand before finishing the Shredded Pork Stew. MARICE COHN BAND / MIAMI HERALD STAFF

  • Ingredients for Coq au Vin. MARICE COHN BAND / MIAMI HERALD STAFF

  • Lourdes Castro shows her students a piece of beef short rib and explains why they are going to braise it. MARICE COHN BAND / MIAMI HERALD STAFF

  • Karina Roldan, right, of Coral Gables, reads through the recipe for Coq au Vin, before starting her entree. MARICE COHN BAND / MIAMI HERALD STAFF

  • Boot camp student Karina Roldan holds pearl onions for a coq au vin. MARICE COHN BAND / MIAMI HERALD STAFF