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Fall 2019 Workshops

Here are the workshops I will be conducting this Summer 2019. All my classes are conducted at Highland Park, Los Angeles unless otherwise stated. Do bring along an apron, kitchen towels and containers so you can pack home your labour of love! Before signing up, please read these workshop terms & conditions. Thank you, and I look forward to having you join my classes!

Soba Workshop
135.00

Soba, so good! Learn how to make traditional hand-cut soba noodles from scratch. In this workshop, you will also learn how to make the dipping sauce and soup from scratch. To top it off, we’ll prepare Duck, Mushroom and Leek toppings for the soba noodles. (Includes a tasting lunch). A Japanese dessert or seasonal fruit is included in the meal. Vegan option is available. Please notify Sonoko in advance.

Date: Sunday, September 22, 2019

Time: 9-Noon 12

Location: Highland Park, Los Angeles

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Japanese Curry Brick and Curry Workshop
135.00

There’s nothing like a steaming bowl of Japanese curry to warm your soul on a cold day. In this workshop, we will make curry from scratch, using fresh whole spices and seeds. We will create our own spice blends and make a curry brick which you can bring home to cook, only ours will be without any unsustainable ingredients, preservatives or food coloring. We will then make a chicken and vegetable curry and have it for lunch with rice and home made Fukujinzuke relish - pickles of the seven lucky gods. A Japanese dessert or fresh fruit in season will be served with the meal. This recipe was featured in the New York Times.

Date: Saturday, September 21, 2019

Time: 3-6pm

Location: Highland Park

Date: Sunday, September 29, 2019

Time: 3-6pm

Location: Highland Park

Date: Sunday, October 6, 2019

Time: 9-Noon

Location: Highland Park


Date Saturday, October 26, 2019

Time 3-6pm

Location: Highland Park

Date:
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Tofu Workshop
150.00

Tofu making is similar to cheese making in that regards but it’s plant based. The beans we use in this workshop is non-GMO soybeans from Laura’s Soybeans in Iowa. When you consider that 90% of the soybeans produced in the US is GMO, store-bought tofu is made mostly with GMO soybeans.

There are three steps to making tofu. Soak the soybeans, make soy milk and coagulate the soy milk. It’s a little more work in the kitchen to make tofu but once you get a hang of the coagulation, it’s pretty simple. We will make medium firm and soft tofu. We will use the lees to make whole grain tofu lees pancakes and use the whey to make miso soup, so no part of the bean will be wasted.

Date: Saturday, Sept 21, 2019

Time: 9-Noon

Location: Highland Park, Los Angeles


Date: Saturday, October 5, 2019

Time: 9-Noon

Location: Highland Park

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Oden Hot Pot Workshop
150.00

Oden is one of the oldest and most popular Japanese hot pots. What goes into oden varies from home to home, shop to shop, and region to region. Most Japanese cooks make oden with store-bought oden ingredients, but I try to make as many of the entries from scratch as possible because I don’t like all the preservatives that industrial manufacturers use—my constant refrain. So my oden is unique in that way. It takes a little more work than buying pre-made ingredients, but it is well worth the effort. Ingredients in this hot pot include Cabbage roll, Mochi stuffed Fried Tofu, Fresh Fish Fritters, Potatoes, Daikon Radish, Carrots, Egg, Konnyaku, and more.

Date: Sunday, November 3 , 2019

Time: 9-Noon

Location: Highland Park. Los Angeles

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Lao Food Workshop and Pop Up Dinner with Saengthong Douangdara
135.00

About Chef Saengthong Douangdara

Chef Saeng and his family came to the U.S. as refugees of the Vietnam War. They were part of the large influx of Southeast Asians fleeing from political prosecution.  Many Lao refugees fled their country because of the “Secret War” with the U.S. dropping bombs on their land; it is the most bombed country per capital in history.  There are over 200,000 Lao people in the U.S.  His family moved to Wisconsin when he was two years old in 1992.  His love and passion for Lao food came from his mom as his family grew up eating Lao food everyday.  Chef Saeng does workshops teaching people about the people and food of Laos. Lao food is known for being the spiciest food in Southeast Asia. The cuisine uses very fresh herbs and ingredients like galangal and lime leaves.  Most meals are always eaten with sticky rice. The food is packed with aggressive flavors and doesn’t shy away from pungent, funky flavors. 

Description of the Workshop:

The participants in this workshop will learn how to make and cut their own fresh rice tapioca noodles for khao piek sen and learn how to make the dough and fry the delicious Lao dessert khanom ooloo. 

The Menu

Menu:

1.   Sticky rice, Veggies with dip:  Jeaw mak kua - Eggplant dip, jeaw padaek - unfiltered dish sauce dip, jeaw mak Len - tomato dip:  These are popular dips that are packed with spice.  All are made with various Lao essential herbs and peppers to be dipped in sticky rice or veggies. 

2.   Sakoo yatsai - tapioca dumpling:  made with mini tapioca balls that surrounds a savory sweet peanut filling 

3.   Mieng muang Lueng - sticky rice paste wraps:  made from rehydrated sticky rice that is mixed with curry paste and eaten as a lettuce wrap

4.   Tom khem - caramelized egg and pork stew:  a sweet and savory stew golden in color

5.   Khao piek sen - tapioca rice noodles in chicken broth:  a chicken noodle soup with herbs and spices 

6.   Khanom ooloo - glutinous donut filled with mung bean

Date: Saturday, September 28, 2019

Time: 5-8pm

Location: Highland Park

Quantity:
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