Night, all. It's been a long day, with the opening of the Latin Flavors, America's Kitchens symposium at the Culinary Institute of America here. Rick Bayless gave a great cooking demonstration as did some chefs from Mexico. Tomorrow, the Brazilians, who stole the show last year, start cooking. I'll be standing in line eagerly for anything they dish up.
One Brazilian chef is doing several styles of steaks as well as Stuffed Pork Ribs with Crunchy Manioc and Brazilian Raw Sugar Honey Sauce. Bring it on!