Chef Sébastien Dubois from Togarashi Sushi offers a culinary workshop on culinary specialties from China and Japan
Making a Hong Kong-style “sweet and sour” pork stir-fry;
Preparation of the famous peanut sauce;
Shumaï with pork and shrimp typical of Japanese taverns;
Fried wontons with pork and its accompanying sauce.
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.
In this class, Chef Darcy walks you through how to make this delicious Asian classic straight out of your own kitchen. From the chicken broth to the pork wonton dumplings, you'll never have to order takeout again.
Fresh and Healthy Cooking Without MSG, Artificial Flavors or Coloring
Professional Cooking, a DVS program, teaches students how to prepare, transform, serve and store food. It teaches students about safety and hygiene in the workplace and presents them with different cooking techniques