Boiling Point – Today’s Fresh Ramen Are you ready to delve into Seattle’s hottest culinary trend and learn to make fresh Ramen at home? Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth. In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, will unlock the secrets ro a simmering a full-bodied stock. Get your hands dirty while you discover the art and science of crafting fresh Ramen noodles and up your braising game with lacquered pork belly. No more dried, cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make: Handmade Ramen Noodles Chashu Pork Belly Soy-Glazed Soft Boiled Eggs Pork Bone ‘Mother’ Stock Shio Broth Creamy Tonkatsu Broth You’ll leave happy in your tummy after enjoying 2 bowls of Ramen.