Culinary Boot Camp
Miami native Lourdes Castro runs the new culinary boot camp at the Biltmore. | MIAMI HERALD STAFF
Instructor Lourdes Castro gives tips to Saby Diaz Carey, left, and Karina Roldan. | 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. | MIAMI HERALD STAFF
Christine Matotek, left, braises short ribs as Saby Diaz Carey and Karina Roldan observe. | MIAMI HERALD STAFF
Lourdes Castro explains the cooking techniques for different parts of a steer. | MIAMI HERALD STAFF
Knife skills come in handy. | MIAMI HERALD STAFF
The cooked pork shoulder is pulled apart by hand before finishing the Shredded Pork Stew. | MIAMI HERALD STAFF
Ingredients for Coq au Vin. | MIAMI HERALD STAFF
Lourdes Castro shows her students a piece of beef short rib and explains why they are going to braise it. | MIAMI HERALD STAFF
Karina Roldan, right, of Coral Gables, reads through the recipe for Coq au Vin, before starting her entree. | MIAMI HERALD STAFF
Boot camp student Karina Roldan holds pearl onions for a coq au vin. | MIAMI HERALD STAFF
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