This weekend I took my Mom and Debbie to the Where’s Warhol party at Elsewhere Artist Collaborative on South Elm Street. Elsewhere just received a generous grant from the national Andy Warhol Foundation for their efforts and they through a crazy party Saturday night to celebrate. In the spirit of Warhol they served banana cocktails (among others). I declined the banana cocktail (I’m not a fan of banana flavored anything) but it did remind me of the perfect side dish for Sunday night’s supper.

Sweet plantains are another Cuban treat that I grew up eating. My sister, Maggie, may be their biggest advocate. This Sunday, we had sweet plantains as a side dish to our Boliche. My mom made them and I took notes on exactly how she did it.

PS: If you haven’t been to Elsewhere before – I highly advise you stop in (606 + 608 South Elm Street in Downtown Greensboro) Elsewhere is not only one of Greensboro’s hidden gems but is known internationally for their creativity and innovation. How lucky are we?

Ingredients:

• 2 large black plantains
• 2 tablespoons butter
• 1 handful light brown sugar
• 1 splash rum (optional)

Assembly: Cut the plantains into slices on the diagonal. Saute them in melted butter on medium high until tender. Sprinkle brown sugar on them and cook on low until the sugar is caramelized. Be careful not to burn the sugar. After adding the brown sugar, my mom covered them with a cookie sheet to steam for a bit – which helps the caramelization without the sugar burning. I like to add a sprinkle of salt flakes on to mine to cut the sweetness – but Mom says that isnt the way they traditionally do it!