6-Week Asian Series - Start Date

About:
Join us in this six-week program as we take a specific look at regional Asian cuisines that have become fancied by the entire world. Hosted by Chef Jeannette Ling, the Asian Series will educate students on parochial Asian cultures, their culinary staples, and the context behind it all! This series is open to all skill-levels, ideal for those who really gravitate towards the food of Japan, China, Vietnam and other neighboring countries!
Each week follows the same structure: students will listen to the chef instructors’ lecture over the weekly topics and regions before heading into the kitchen to make the respective dishes themselves. Once the food is prepared and plated, everyone gets to enjoy a family-style meal of what they’ve just made with a complimentary glass of wine.
Curriculum:
Week 1 – Vietnam:
Shrimp Summer Rolls with Noc Cham Dipping Sauce
Classic Pho with Beef Meatballs
Green Papaya Salad
Grilled Corn with Scallion Oil
Vietnamese Coffee Cream Puffs
Week 2 – Korea:
Scallion Salad
Wilted Spinach and Sesame Salad
Shredded Daikon and Cucumber Salad
Stir Fry Glass Noodles
Beef Bulgogi
Asian Pear Galette with Cardamom Whipped Cream
Week 3 – Japan Part I:
Sashimi: Salmon, Tuna, Amberjack
Nigiri: Salmon Tuna, Amberjack, Unagi
Rolls: Maki/Uramaki: California Roll, Salmon Roll, Spicy Tuna Roll
Gunkan Maki: Spicy Tuna
Week 4 – Japan Part II:
Classic Miso Soup
Japanese House Salad
Chicken Gyoza with Dipping Sauce
Japanese Curry with Sticky Rice and Breaded Pork Tonkatsu
Green Tea Matcha Crème Brûlée
Week 5 – China:
Shredded Pork Bao Buns
Kung Pao Chicken
Stir-Fried Bok Choy
Dan Dan Noodles
Chinese Almond Cookies
Week 6 – Thailand:
Chicken Satay with Spicy Peanut Dipping Sauce
Shrimp Pad Thai