The Asian Melting Pot: Handmade Sichuan

The Cooking School: Interactive Classes with Tastes

 
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Home»Calendar»October 2012»Week 42»10/20/2012»The Asian Melting Pot: Handmade Sichuan
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  • October 20th, 2012

    The Asian Melting Pot: Handmade Sichuan

    The Asian Melting Pot: Handmade Sichuan

    Sichuan, Szechwan, Szechuan. However you spell it, Sichuanese food always means one thing – hot, fiery and characteristically numbing, yet absolutely addictive; and it tantalizes the taste buds like no other. Join Chef Linda Tay Esposito to create an authentic Sichuanese meal, and learn how to make Sichuan red oil, liang fen, jiao zi and dou hua from scratch for this comfort food menu.

    • Liang Fen – Hand-made Cold Mung Bean Jelly Noodles and Cucumber Slivers with Home-Made Sichuan Red Oil Dressing
    • Jiao Zi – Hand-made Pork and Leeks Dumplings in Red Oil
    • Gan Bian Si Ji Dou – Twice Dry-Fried String Beans with Pickled Radish
    • Shui Zhu Yu – Sole in Crazy Water over Home-Made Silken Bean Curd
    • Mi Zheng Rou – Rice-crusted Tender Pork Belly and Pumpkin
    • Ba Bao Cha – Eight Treasure Tea

    $85 / person + tax

    See full schedule of classes