A Taste of Pan-Asian Cuisine Series 

Wednesdays, September 9 - October 28, 4 - 7 P.M.

Over the course of this series, our teen chefs will embark on a flavor packed journey as they dive into the expansive world of Asian cuisines. Each session is an adventure that will blend skills and fun.

Our chefs will learn real techniques while building their kitchen confidence. They will sharpen the practical skills that turn a good home cook into a great one, all while discovering just how rewarding it is to create something amazing.

Teens have the option to register for select classes, or they can sign up for the complete series!
Must take a minimum of 2 classes to participate in the Mystery Box Challenge.

Ages: 14 - 17 years old

Here's what we'll be cooking each session:

Din Tai Fung Knock Offs
Wednesday, September 9, 4 - 7 p.m.

• Dan-Dan Noodles
• Cucumber Salad
• Vegetarian Dumplings & Plum Vinegar Dipping Sauce

Bangkok Bounce
Wednesday, September 23,  4 - 7 p.m.

• Pad Thai
• Fried Spring Rolls & Sweet Chili Sauce
• Pineapple Fried Rice

Japanese Kitchen Lab
Wednesday, October 7, 4 - 7 p.m.

• Miso Ramen
• Bean Sprout Salad
• Tuna Onigiri

K-Town Street Food
Wednesday, October 14, 4 - 7 p.m.

• Japchae Noodles | Sweet Potato Glass Noodles
• Scallion Pancakes with Chili Paste
• Boba Tiger Milk Tea

Mystery Box Challenge
Wednesday, October 28, 4 - 7 p.m.

Completing the series with a friendly competition testing your skills and knowledge.

Peanuts and soy will be used in class.

Cancellation Policy

Cancellations up to 48 hours prior to the class will be credited to your account for use towards a cooking class in the next 90 days.

Kashrut Policy

The Jewish dietary laws of kashrut are observed in our teaching kitchen where there is a strict separation of meat and dairy foods. It is a kosher kitchen without official Rabbinical supervision or a "mashgiach," which maintains separate supplies and equipment, and only certified kosher ingredients are used.

Allergens

Food items used in the teaching kitchen may contain or come into contact with wheat, eggs, peanuts, tree nuts, soy, milk, and fish.