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Cuba native and proud Afro-Latina Bren Herrera cooks delicious and authentic recipes with lots of flavor.
S3, EP8 "Italian My Way"
Inspired by her travels to Italy, Bren lays out meals from the Amalfi coast. First it's a limoncello spritzer, then a tomato based spicy seafood pasta with fresh herbs & crushed red peppers. She finishes up with a fresh tomato basil balsamic salad.
S3, EP10 "Brunch with Bren"
This episode Bren celebrates brunch Atlanta and DC style. She starts out with a lavender egg white martini. Then it's Bren's version of chicken and waffles with maple bourbon syrup.
S3, EP11 "Light and Right"
This episode is all about food on the lighter side, but packed with flavor. We kick things off with blackened grilled shrimp salad with pickled onions, tomato jam & blue cheese. Then it's southern style collard greens made with smoked turkey.
S3, EP12 "Cuban & Jamaican Surf & Turf"
Bren and her mom give viewers a taste of Cuban & Jamaican flavors. On the menu is coconut marinated stewed oxtails with veggies. Then they make crab stuffed red snapper.
S4, EP6 "My Love Letter To Cuba"
"In this episode of Culture Kitchen, Bren presents a flavorful love letter to her Cuban heritage. She makes tender braised peppered oxtail stew, served with pearl couscous that is perfectly seasoned with fresh aromatic herbs with Caribbean flavors."
S4, EP5 "Gourmet Under Pressure"
"The "Pressure Cooking Queen" elevates comfort food to gourmet heights. She whips up a rich, truffle thyme risotto in record time, perfectly paired with succulent butter-poached lobster. Then her version of a French Martini."
S4, EP4 "Afro Cuban Way"
Chef Bren celebrates her Afro-Cuban heritage with a sophisticated twist on an island classic. She prepares a delicious Chicken Fricassee, featuring tender, succulent, slow-cooked chicken. The chicken is simmered in a rich.
S4, EP2 "Been Around the World"
Chef Bren recreates her favorite global flavors, bridging the tropical shores of Fiji with the refined elegance of France. Her nod to France is pan-seared branzino with crisped skin, draped in a luxurious Champagne cream sauce and topped.
