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, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths with and assortment of Ramen toppings. 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 Dashi Stock Pork Bone Stock We also turn some of the stock into Miso and Soy Sauce broths We encourage you to build your bowls and try all 4!!
Street Foods of Vietnam II Street food is essential to gastronomy all around the world, and Vietnam is a true foodie destination! With its vibrancy and bustle, Street Foods of Vietnam gives you real insight into the culture and country which was influenced by both China and France. Chef Thanh Tang brings Vietnam to you in our second hands-on Street Foods class where you will make and enjoy: Gỏi Đu Đủ Khô Bò – Papaya Salad with Basil and Fried Beef Bánh Tráng Nướng – Grilled Rice Paper with Quail Eggs, Pork Floss, Green Onions Bánh Xèo – Coconut Turmeric Pancakes with Shrimp and Pork Belly Chuối Xào Dừa – Steamed Bananas with Coconut Sauce and Toasted Peanuts
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, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. 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 Dashi Stock Pork Stock We also turn some of the stock into Miso and Shio broths We encourage you to build your bowls and try all 4!!
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, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. 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 Dashi Stock Pork Stock We also turn some of the stock into Miso and Shio broths We encourage you to build your bowls and try all 4!!
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, you will learn the art of crafting fresh Ramen noodles and how to customize 4 different broths and toppings for those little noodles to swim in. 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 Dashi Stock Pork Stock We also turn some of the stock into Miso and Shio broths We encourage you to build your bowls and try all 4!!