Unless otherwise indicated, all class times are 6:00 ­ 8:30 p.m. Cost of classes are $65 per student (includes ingredients, food, and containers for leftovers, green tea, and rice crackers.)

Classes offered this season fall on a Tuesday or Wednesday. Limit eight per class.

January 6 or 7
DIM SUM - Part 1

A bite of shrimp shumai and xiaolong bao (little dragon dumplings) triggers memories of dim sum carts parading steam baskets full of delicacies. I¹ll teach you how to create these dumplings and their tangy dipping sauces.

January 20 or 21
DIM SUM - Part 2

The first time I tasted shui jiao (boiled dumplings) and niku-man, a juicy steamed bun filled with ground beef, was in a tiny unheated dumpling house in Beijing where the sooty cold night air added to their deliciousness.

Learn how to make these unique, delicious, and hearty Chinese fare for your family and friends.

February 3 or 4
COMMUNAL JAPANESE WINTER MEAL

This meal evokes memories of my childhood. As the Midwest winter stormed outside, the windows were steamed from the simmering pot of sukiyaki brimming with tofu, green onions, cellophane noodles, and thin slices of beef simmering in a soy broth. At each setting, a steaming cup of chawan-mushi or savory Japanese custard.

February 17 or 18
HEAT UP WITH SICHUAN COOKERY

With spicy, aromatic Sichuan cooking you¹ll be turning the heat down soon after the first bite. Learn by making mapo doufu (spicy toufu), hot-and-numbing chicken slices, and Ants Climbing A Tree or the classic Chinese dish of bean thread noodles with a bit of red hot spicy ground pork.

March 3 or 4
RAMEN NOODLE AND SOUP MAKING WITH CHINESE BBQ PORK

The best bowl of ramen noodles with cha-shu pork was eaten while standing at a packed Tokyo noodle house. In this hands-on class, make homemade ramen noodles, soup and the mouth-watering cha-shu (Chinese barbecue pork).

March 17 or 18
JAPANESE MAKI AND ONIGIRI MAKING

In this class, we¹ll prepare perfectly seasoned sushi rice. Through demonstration and immediate practice, we¹ll make a variety of sushi, rolls, and rice balls with an assortment of vegetable and seafood fillings.