From curries and dumplings to noodles and scallion bread, this class will cover essential techniques of Asian cuisines. You will learn to cook with a wok, identify ingredients, discern between types of rice, make sushi, and prepare a variety of dishes typical of Southeast Asian, Chinese, and Japanese cuisines. This course consists of four 4.5-hour classes. Lesson 1: Knife Skills, Salads, and Stir-fries: Thai Green Papaya Salad; Vietnamese Rice Noodle Bun Salad with Beef; Cold Sesame Noodles; Moo Shu Pork; Crispy Velvet Shrimp with Walnuts and Shiitake; Pan-Fried Chinese Egg Noodles with Beef and Broccoli; Vegetable Stir-Fry. Lesson 2: Curries, Rice, and Breads: Ghee, Masala Spice Blend, and Thai Curry Paste; Thai Red Curry with Duck and Pineapple; Yellow Malay Curry with Lamb; Vegetarian Indian Curry; Jasmine, Basmati and Sticky Rice; Scallion Pancakes Poori. Lesson 3: Soup, Noodles, and Grilling: Vietnamese Pho; Chinese Velvet Corn and Crab Soup; Gai Tom Ka (Thai Chicken, Coconut, and Galangal Soup); Pad Thai; Singapore Noodles; Mi Krop (Crispy Thai Noodles); Korean Bulgogi; Grilled Vietnamese Shrimp Mousse; Thai Beef Satay with Spicy Peanut Sauce. Lesson 4: Sushi, Dumplings, and Rolls: Chinese Pork Potstickers; Shrimp Shumai; Fried Mushroom Wontons; Sushi Maki Rolls; Thai Spring Rolls; Vietnamese Summer Rolls; Deep-Fried Bananas.
Four 4 Hour 30 Minutes Lessons
Level 1 
$435
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Grilling is one of the best ways to cook food simply while obtaining a maximum amount of flavor. You can grill on the stovetop, in your backyard, or over charcoal or gas. In this class you will learn how to modify your grilling technique depending on the medium used. You will also discuss how dry rubs and sauces are used on the grill, then put those lessons to use as you make: grilled steaks; shrimp skewers; chicken satay with peanut dipping sauce and grilled portobello mushrooms and zucchini.
This fun class is especially designed for chile-heads. Couples will collaborate to cook an international menu that hits every region of the hot-and-spicy world --- along with cooling, refreshing cocktails. Your menu includes: blistered shishito peppers; Nigerian beef suya skewers; Korean buldak ("fiery chicken"); cooling cucumber salad; and Thai iced tea.
Japanese cuisine is a sophisticated affair, where the aesthetics of the final dish are as important as its taste. Sushi, tempura and shabu-shabu are among its most common exports, but only offer a small glimpse at the richness and variety of dishes found throughout the country. This class will offer you an overview of the foods of Japan, along with a discussion of ingredients and equipment. You will make dashi broth and miso soup; beef negimaki; pork katsudon with rice; and shrimp and vegetable tempura.
This workshop will focus on the basics of an effective business plan for any type of food concept --- be it a restaurant, bakery, catering business, packaged food product or food truck. Anyone serious about starting a food operation needs to have a serious business plan as their road map. They also need key advice on raising the funds necessary to begin the process. A business plan provides an edge to the entrepreneur in this highly competitive marketplace. Culinary startup expert and experienced restaurant manager Alan Someck will cover a comprehensive range of topics, including: - Developing a winning food concept. - Creating a unique selling point. - The importance of the menu. - How to choose a location or distribution strategy. - How to analyze the marketplace. - Developing an effective marketing plan, including social media. - The critical financials. - How to staff a strong management team. Don't even think about embarking on your culinary startup adventure without first taking this informative, eye-opening class.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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