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