Chef Sébastien Dubois from Togarashi Sushi offers a culinary workshop on culinary specialties from China and Japan
DurationOutline:
Making a Hong Kong-style “sweet and sour” pork stir-fry;
Steamed dumplings;
Preparation of the famous peanut sauce;
Cooking potstickers;
Shumaï with pork and shrimp typical of Japanese taverns;
Fried wontons with pork and its accompanying sauce.
Note:
At Awn Kitchen we focus on sourcing local, sustainable, and seasonal ingredients. Our classes and workshops teach foundational cooking and baking skills and are driven by a passion for sharing the stories of Alberta’s farmers.
A recipe is only as good as the ingredients, so in our workshops we hope to build technique and educate students on the importance of knowing and understanding how ingredients make it into our kitchen – what better place to start than with the farmer!
Classes are hands-on and questions are always encouraged. An extensive recipe pack is included with all courses which includes a detailed list of where ingredients can be sourced.
Please note all recipes listed in the course descriptions are subject to change to something comparable based on availability of ingredients. We look forward to welcoming you into our workshop!
Everything we do is based on our philosophy of using the best local, seasonal, and high quality ingredients we have access to. If you’re interested in learning more about this, please come for a visit, sign up for a class or get in touch.
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