To enroll, please refer to the registration and policies page.

Where: Linda’s House in Shelburne
Time: 6:00 – 8:30 pm
All Classes Limited to 7 students
The cost reflects all ingredients, snacks, prep, clean-up, wine, and detailed, elegant sit-down dinner in my cozy dining room.

Monday, May 24, 2010
Flavors of the Ocean

• Miso Paste and Japanese Seaweed 101
• Miso soup with tofu and green onions
• Miso-glazed salmon
• Chinese-style steamed haddock
• Japanese hiziki salad
• Wakame, daikon, and cucumber salad with lemon vinegarette
• Demo: How to make Anmitsu, a delicious unique Japanese dessert using agar, a seaweed based gelatin

Cost: $75

June (Date TBD)
Refreshing Cool Japanese Noodle Dishes – Perfect for Summer

• Hands-On Buckwheat Soba Noodle Making
• Two types of traditional cold noodle dishes:
• Zaru Soba Dipping Sauce (chilled  soy-based broth)
• Hayashi dressing (cold tangy sesame rice vinegar sauce) topped with thinly sliced cucumber, meat, and summer vegetables.
• Japanese Sesame Green Beans
• Chilled Edamame Soup with Ginger Creme
• Bubble Tea

Cost: $70

July (Date TBD)
Sushi and Making Making Intensive

• Step-by-step instruction on making sushi rice
• An assortment of traditional Japanese sushi and maki using sashi-grade tuna, yellowtail, and shrimp.
• Non-traditional maki and futo maki (fat rolls) using inside-out technique and unconventional combinations
• Two dipping sauces
• Japanese cold eggplant

Cost: TBD  (market value of sashimi grade fish)

August
No Class