International   

Chicken simmered in umami with a hint of anisette and ginger is a classic home-cooking recipe. They are great to eat with steamed rice or served as an appetizer. It can be served hot or cold. Please bring a cooking knife, a wok or a skillet with lid, and a container to take home your creation. 

Need a scrumptious dish in short preparation time?  Using vegetables, proteins and thin rice-noodles, this dish can be easily stir-fried in a few minutes. This dish is my go to dish when I need to make several dishes for a large number of guests, because it tastes good when served cold, hence I can make it in advance. Easily converted to Vegan and Gluten free friendly.

Learn to prepare chicken tonkatsu using either an air fryer for a healthier, non-oily meat or a traditional frying pan; it will be up to the student to choose their preference. Pair this with a fresh kimchi salad using various vegetables and apples. You can adjust the spice level to suit your palate.

Made with beef, potatoes, carrots, onions and curry roux. More than 150 years ago, the Japanese adapted curry spice of India, and created their own mild and sweet stew-like consistency curry dish eaten over hot rice. It is one of the most popular dishes in Japan, eaten with special pickled cucumber called Fukushinzuke. 

Learn to cook a traditional Thai dish that can be used as either a side or a main dish. Traditionally, ground pork is used. However, in this class, ground turkey will be used as a healthier option. Later, you can use ground pork when you cook it at home or stick with ground turkey. As usual with Thai dishes, spice is a key ingredient. However, the student can adjust the spice level to fit their palate.
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

This simple mouth watering dish is an all time favorite for many. Stir-fried marinated chicken, steamed broccoli and other vegetables will be sure to boost your appetite. Learn how to make this delight. 

It is one of the most famous and popular Japanese hot pot. Shabu-Shabu translates to “swish-swish” from the way you cook the marbled meat in light dashi broth with vegetables and tofu.  It is a lively communal meal that everyone enjoys cooking together at the table. Shabu Shabu is served with savory dipping sauces.  At the end of swishing all the ingredients, Japanese Udon noodles or rice is put into the dashi broth to cook. This dish uses no oil so it is light and nutritious. Please bring: Donabe (deep clay pot to cook on fire) or a wok or a deep frying pan), a sharp knife to cut vegetables,  2 Small containers for dipping sauces and a deep container to take home what you made.
 

This soup is very flexible, quick and simple to make, and yet it is healthy and nourishing. Besides bean thread noodles, fluffy eggs, tofu and green vegetables are added in soup, but you can easily make many variations of it by adding other vegetables and proteins.  Vegan and Gluten-free friendly. Please bring: A sharp knife, a cooking pot, a ladle, a container to take home what you made.

A mouthwatering bowl of noodles made with black sesame paste broth, topped with Asian meat sauce, garlic chips and spicy or non-spicy chili bean paste. It could be serves hot or cold with slight adjustment to the recipe. Let's make both and see which one you prefer. Please bring: A sharp knife to cut vegetables, a wok or a frying pan, a cooking pot, a spatula, a container to take food home.

Crispy-crunchy outside and succulent and creamy inside, Korokke is made of a mixture of mashed potatoes, ground meat, and vegetables shaped into small oval patties. Then coated in panko breadcrumbs and air fried or baked until crispy.  Korokke are irresistible.  Great for packing for lunch, dinner, and also great party finger food. Please bring: A sharp knife to cut vegetables, a container to take home what you made.

Thick and chewy Japanese wheat noodles are pan fried with crisp vegetables and proteins in a savory sauce. It is quick, easy, so satisfying and comforting that you may want to make it every week. Please bring: A sharp knife for cutting vegetables, a wok or a frying pan, a spatula, a container to take home what you made.

Learn to prepare chicken tonkatsu using either an air fryer for a healthier, non-oily meat or a traditional frying pan; it will be up to the student to choose their preference. Pair this with a fresh kimchi salad using various vegetables and apples. You can adjust the spice level to suit your palate.

This dish is a flavorful balance of savory and sweetness. It consists of marinated beef stir fried with colorful vegetables, which will soon be your favorite dish to make for your family.

A classic Japanese fried rice with pork, eggs, and vegetables. When needing a fast meal, this is it. With just a few well-chosen itmes in the pantry and leftover rice, this satisfying meal may be cooked in less than 20 minutes. Learn how to make variations of this delicious dish.

 

Ramen is a very serious business in Japan.  Competition is fierce among the Ramen shops.  In this class, we will be making one of the famous Ramen from Hokkaido, the northernmost island of Japan.   We will make the broth from scratch, and will be using fresh ramen noodles and toppings such as sesame, miso, Chashu, nori, Wakame, eggs, bean sprouts and vegetables.

 

Known as potstickers in the U.S., these dumplings are juicy on the inside, crispy and golden brown on the outside.  They are pan fried and can be served as a main dish, snack or a finger-food appetizer at a dinner party.  You will be surprised how fast they disappear! They freeze well too. 

Learn to cook a traditional Korean pork dish. This dish is intended to be spicy. However, you can choose the spice level to fit your palate, from just a touch to a sweating spice level. It’s entirely up to you. You’ll learn how to marinate the pork, what vegetables to use, and the various ways to serve it. If you like spicy dishes, you’ll love this one. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Need a scrumptious dish in short preparation time?  Using vegetables, proteins and thin rice-noodles, this dish can be easily stir-fried in a few minutes. This dish is my go to dish when I need to make several dishes for a large number of guests, because it tastes good when served cold, hence I can make it in advance. Easily converted to Vegan and Gluten free friendly.

Homemade crispy Japanese Spring Rolls make an excellent main dish or an appetizer. Savory fillings wrapped in a flour-based pastry sheet and deep-fried, air-fried or baked in the oven until the outer shell is crispy and golden brown. 

Learn to prepare bibimbap, a traditional Korean dish that uses a colorful mix of vegetables, a fried egg, and ground beef. For vegetarians, the beef can be excluded when preparing the dish. Those who like to eat spicy foods will add chili pepper paste, and those who prefer a non-spicy variant will use soy oil for seasoning.

Originally a Sichuan dish, this dish uses diced tofu, proteins and vegetables eaten with or on top of cooked hot rice.  Traditionally a spicy dish, it will be your choice not to make it spicy.  Either way, it will boost your appetite and stamina.

Join the class and learn how to make Zohsui. It is a comforting and nourishing meal that instantly reenergizes and restores your energy. This healthy rice soup is cooked in dashi broth with vegetables, eggs, mushrooms and optional meat or seafood.  Zohsui will not be found on a restaurant menu.

Learn to prepare japchae, a traditional Korean noodle dish. You’ll learn the various sauces for seasoning, vegetables you can use, as well as meat options. This dish does not use chili peppers, so it’s one of the non-spicy Korean dishes. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Loaded with plenty of fresh and colorful vegetables and your choice of protein (or not for our vegetarian and vegan friends), they are stir fried with Tokku Rice Cakes with Asian umami. It is super simple and delicious. Please bring your cooking knife, a spatula, a wok or skillet with lid and a container to take home your creation.

 

Learn how to make wonton filling and how to wrap wontons traditionally. Subsequently, participants will make wonton soup and wonton air-fried finger snacks. 

This is a special class celebrating Hina Matsuri on March 3rd. It is a traditional Japanese holiday known as the Girl's Festival to pray for the health, happiness and prosperity of young girls. Specially prepared food, drink and sweets are eaten on this day. Learn to make Chirashizushi (scattered sushi), and Hamaguri no Osuimono (clam soup) which are traditionally served on Hina Matsuri.

Summer rolls are fresh, loaded with vegetables, meat, shrimp and even fruits. Various colors penetrating from the rice paper makes this dish extremely attractive and appetizing. Dipped in various sauces makes this a great party appetizer or a family snack. 

 

Learn to cook a traditional Thai dish that can be used as either a side or a main dish. Traditionally, ground pork is used. However, in this class, ground turkey will be used as a healthier option. Later, you can use ground pork when you cook it at home or stick with ground turkey. As usual with Thai dishes, spice is a key ingredient. However, the student can adjust the spice level to fit their palate.
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

It is one of the most famous and popular Japanese hot pot. Shabu-Shabu translates to “swish-swish” from the way you cook the marbled meat in light dashi broth with vegetables and tofu.  It is a lively communal meal that everyone enjoys cooking together at the table. Shabu Shabu is served with savory dipping sauces.  At the end of swishing all the ingredients, Japanese Udon noodles or rice is put into the dashi broth to cook. This dish uses no oil so it is light and nutritious. Please bring: Donabe (deep clay pot to cook on fire) or a wok or a deep frying pan), a sharp knife to cut vegetables,  2 Small containers for dipping sauces and a deep container to take home what you made.
 

A mouthwatering bowl of noodles made with black sesame paste broth, topped with Asian meat sauce, garlic chips and spicy or non-spicy chili bean paste. It could be serves hot or cold with slight adjustment to the recipe. Let's make both and see which one you prefer. Please bring: A sharp knife to cut vegetables, a wok or a frying pan, a cooking pot, a spatula, a container to take food home.

Using fermented black beans, garlic, ginger and other seasonings, this dish gives distinctive umani flavor and savory yet sweet taste to beef and other fresh vegetables.

Learn to cook a traditional Thai chicken curry dish. Thai dishes tend to be spicy. However, you can adjust the spice level to fit your palate. You’ll learn the traditional Thai vegetables to use and those that can be substituted if the traditional vegetables prove difficult to find. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, ladle, a medium-sized cooking pot, and a plastic container to take home what you made.

This hot udon noodle soup is traditionally cooked and served in individual donabe (earthenware pot). Besides udon noodles the soup usually includes chicken, kamaboko (fish cake), mushrooms, spinach, scallion and carrot. Additionally, an egg and a large shrimp tempura may be served on top.

A classic Japanese stir-fried noodle dish made of Chinese style wheat noodles, thinly sliced meat, and vegetables such as cabbage, scallions and bean sprouts tossed with a thick sweet-savory sauce. Please bring a large frying pan or a wok, a spatula, a sharp knife for cutting vegetables, and a container to take home your Yaki Soba.

When American was born - all the settlers were immigrants, mostly from England, but other countries as well, and they all brought their recipes.
Eventually, Italians came with their recipes but had to adapt to what was available regionally. It was no longer strictly Italian - it was not American, it became the Italian-American most of us are familiar with today.This hands on course will explore the origins and amazing flavors from Antipasti to dessert and everything in between such as pasta and sauces, pizzas, and other dishes that may have changed since coming over from Italy, but we call Italian comfort food!

Learn to cook a traditional Korean beef dish. This dish has no spiciness, so it’s great for everyone. The class is hands-on, learning how to marinate the beef, what vegetables to use, and the various ways to serve it. This dish is sure to please everyone’s palate. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Learn to prepare bibimbap, a traditional Korean dish that uses a colorful mix of vegetables, a fried egg, and ground beef. For vegetarians, the beef can be excluded when preparing the dish. Those who like to eat spicy foods will add chili pepper paste, and those who prefer a non-spicy variant will use soy oil for seasoning.

Learn to prepare japchae, a traditional Korean noodle dish. You’ll learn the various sauces for seasoning, vegetables you can use, as well as meat options. This dish does not use chili peppers, so it’s one of the non-spicy Korean dishes. 
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

On Fifth Day of Fifth Month, Japanese celebrate Tango no Sekku also known as the Boy’s Day.  It is dedicated to wishing for the health and success of boys. Traditionally on this day, Chimaki is eaten. It is made of glutinous sweet rice mixed with vegetables and protein, wrapped in bamboo leaves then steamed. In this Special class, learn how Tango no Sekku is celebrated in Japan, while also making Chimaki. Please bring: Sharp knife, a scissors to cutting paper, parchment paper, a container to take food home.

This soup is very flexible, quick and simple to make, and yet it is healthy and nourishing. Besides bean thread noodles, fluffy eggs, tofu and green vegetables are added in soup, but you can easily make many variations of it by adding other vegetables and proteins.  Vegan and Gluten-free friendly. Please bring: A sharp knife, a cooking pot, a ladle, a container to take home what you made.

Crispy-crunchy outside and succulent and creamy inside, Korokke is made of a mixture of mashed potatoes, ground meat, and vegetables shaped into small oval patties. Then coated in panko breadcrumbs and air fried or baked until crispy.  Korokke are irresistible.  Great for packing for lunch, dinner, and also great party finger food. Please bring: A sharp knife to cut vegetables, a container to take home what you made.

Thick and chewy Japanese wheat noodles are pan fried with crisp vegetables and proteins in a savory sauce. It is quick, easy, so satisfying and comforting that you may want to make it every week. Please bring: A sharp knife for cutting vegetables, a wok or a frying pan, a spatula, a container to take home what you made.

Learn to cook a traditional Thai dish that can be used as either a side or a main dish. Traditionally, ground pork is used. However, in this class, ground turkey will be used as a healthier option. Later, you can use ground pork when you cook it at home or stick with ground turkey. As usual with Thai dishes, spice is a key ingredient. However, the student can adjust the spice level to fit their palate.
NOTE: Please bring a knife, cutting board, measuring spoons, mixing bowl, non-stick frying pan, and a plastic container to take home what you made.

Tired of oil and vinegar, Caesar's, Ranch dressings etc.? Let me introduce to you three distinctly different Japanese dressings. We will also be creating three different salads that would pair nicely with these dressings. Knowing these salad dressing will step up your next salad. Please bring your cooking knife if possible, and 3 plastic containers for salads and three smaller containers for dressings that you made.

 

This stir fried dish is bold and delicious to eat with steamed rice. Thinly sliced tender pork and julienned potatoes are stir-fried with Asian pickled mustard green root, creating a very unique flavor found only in home cooking. Please bring a cooking knife, a wok or a large skillet, and a container to take home your creation.

Chicken simmered in umami with a hint of anisette and ginger is a classic home-cooking recipe. They are great to eat with steamed rice or served as an appetizer. It can be served hot or cold. Please bring a cooking knife, a wok or a skillet with lid, and a container to take home your creation.