Private Cooking Class In Your Home

Surrounded by your friends and in the comfort and convenience of your own kitchen and schedule, allow me to recreate the intimate, educational, and fun Asian cooking classes I teach at my home.

Here’s how it works:

Choose one of the menus listed below or let me know if you have any specific food allergies to consider. Invite or split the cost with 4-6 of your best friends, co-workers, book group member, weekly yoga pals, or family members who love to cook. You provide the kitchen and beverages and I’ll bring the ingredients and equipment, set the table, and clean up before I leave. It’s a cooking class and dinner party in one, only you don’t have to worry about the dishes.

Here are some class ideas or I can customize a menu for your particular group:

Recipes from Bento Box in the Heartland
This class explores three of my favorite comfort foods from my food memoir, Bento Box in the Heartland:

    * okinomiyaki, a savory Japanese interpretation of pizza/pancake
    * wakame salad
    * kurimanju, wickedly addicting sweet red bean filled Japanese pastry.

Chinese & Japanese Fall Vegetable Dishes

    * soy braised kabocha (Japanese pumpkin)
    * spicy Asian Brussels sprouts
    * Persimmon, Asian pear, and spinach salad with ginger dressing

Soul-Warming Japanese Noodle Soups

    * Homemade fish broth
    * Udon noodles
    * Udon soup broth and traditional topping

Dim Sum Part I

    * Shrimp shumai
    * xiaolong bao (little dragon dumplings)
    * 2 dipping sauces

Dim Sum Part II

    * Shui jiao (boiled dumplings)
    * pan-fried buns with ground chicken filling
    * 2 dipping sauces

Communal Japanese Winter Meal

    * Sukiyaki (special broth, beef, vegetables, noodles and other
      accompaniments)
    * spicy peanut dipping sauce

Turn Up The Heat! Sichuan 1

    * Mapo tofu
    * Ants Climbing a Tree (bean thread noodle with spicy ground pork)
    * Spicy cucumber salad

Wrap ‘Em Apps

    * tangy ground chicken with mushrooms and water chestnuts folded
      in iceburg lettuce and spicy sauce
    * Beijing-style corn, pinenuts, and roasted peppers cradled in
      elegant endive
    * Chilled rice noodles in a red pepper dressing wrapped in crunchy nori

Artisanal Tofu Making
You’ve never really tasted tofu until you’ve eaten it just made. Environmentally it is the perfect food where none of its byproducts are wasted

    * Step-by-step process of making beacurd from dried organic soybeans
    * A traditional Japanese salad prepared from okara (bean pulp)
    * two sauces for fresh cold or hot tofu

To get more information, costs or to schedule a class, email Linda@lindafuriya.com