Dim Sum and Then Some

Dim Sum means “to touch your heart”– it’s less about the recipes and more about delicious small bites, offered in various vessels. Dim Sum refers to a style of Chinese food that is prepared in small bite-sized portions and is served on individual plates or steamer baskets. Think tapas, but Chinese style! In this adventurous hands-on class, Our Chinese expert, Chef Thanh Tang will demystify the Chinese kitchen and will show you how to make:

  • Crab and Pork Shu Mai Dumplings
  • Crispy Shrimp Spring Rolls
  • Steamed Sticky Rice in Lotus Leaves with Chicken and Chinese Sausage
  • Stir Fried Egg Noodles with Red Onion and Garlic Chives

The Art of Sushi

Have you ever wanted to make sushi but didn’t know where to start?  In our Art of Sushi Workshop, Chef Thanh Tang will show you the proper tools and processes to make Nigiri, Maki, and Uramaki style sushi at home. We will discuss the best ingredients, where to shop and what combinations work best.  Learn all the how-to’s from Asian expert, Chef Thanh Tang so you can customize your sushi-making at home.  You will be greeted with a bowl of hot Miso Soup and 7-flavor Edamame and your choice of beer, wine or sake.

Then you will get your hands busy, rolling and forming:

  • Shrimp and Mango Maki Rolls
  • Crab and Avocado Rolls
  • Spicy Tuna Nigiri
  • Surprise Dessert by the Chef

Cake Shoppe Confessions – Zest for Life

Join us in this hands-on workshop where Pastry Chef Thanh will confess his secrets to baking, filling and frosting the perfect cake.  You will learn the importance of creaming the ingredients, how to bake even, fluffy cake layers and tips to decorating like a pro.
You’ll bake

  • Zesty Lemon Cake with Lemon Curd Filling
  • Swiss Meringue Buttercream

Each student will take home their own sweet creation – a 6” triple layered cake filled and frosted to perfection to share.

Everyday Dumplings

This hands-on class is for anyone and everyone who loves dumplings and wants to make a quick meal at home any day of the week! Come join Asian expert Chef Thanh Tang to chop, smash, crimp, fry, and poach your way into the delicious world of Asian dumplings . Then enjoy the surprise of eating each of the dumplings, and the burst of eye popping flavors with a glass of wine or a cold beer.

  • Chicken Wontons in Ginger, Shiitake Broth
  • Pan-Fried and Steamed Shrimp and Vegetable Potstickers with a Sesame Soy Dipping Sauce (pictured)
  • Fried Pork Wontons with Pineapple Sweet and Sour Sauce
  • Smashed Cucumber Salad

Souped Up Soup Dumplings

Are you a fan of soup dumplings and like to live life on the edge? In this souped-up dumpling class where we’ll take the traditional pork and ginger soup dumpling then level up with vibrant flavors of Southeast Asia.  Chef Thanh Tang will give you step by step instructions for simmering a flavorful and rounded stock, discuss herbs and spices commonly used Asian cooking and share the philosophy of Asian cuisine. In this hands-on class, you will gain a wide range of skills as you make the delicate wrappers then roll, fill and crimp your dumplings using proper traditional techniques. We’ll end this class on a cozy note as you sit down to enjoy your handcrafted soup dumplings filled with flavorful Chicken Tum Yum, hearty Beef Pho, and Pork and Ginger…fresh from the steamer.

In this hands on class you will make and plate your own

  • Pork and Ginger Xiao
  • Long Bao Beef Pho
  • Chicken Tum Yum

Pacific-ally Seafood Feast

The world’s largest ocean lives up to its name providing us with an abundance of seafood. In this hands-on class we will take the best seafood from the Pacific Northwest and prepare it with flavors and cooking techniques from Southeast Asia – far reaching, yet local! In this hands-on class, join our Asian expert, Chef Thanh Tang and we will make:

  • Clams and Mussels in Spicy Garlic, Lemongrass Coconut Milk
  • Tangy Tamarind Seared Shrimp with Green Mango Salad
  • Salmon Otak Otak (Salmon with Wild Pepper Leaf, Basil, and spiced wrapped and baked in Banana Leaves)
  • Turmeric Lime Leaf Rice with Toasted Cashews