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Small bites.  Big flavors!  Sample 10 authentic Japanese recipes in the first class in our Farm to Table Series, focusing on fresh picks from our local markets.  Say goodbye to egg rolls. Culinary Director Gail Blakely will show you how to make Edamame with Sea Salt, Pickled Eggs in Soy Sauce, Atsuko’s Crunchy Cucumber Pickles, Chicken Balls in Teriyaki Sauce, Beef and Scallion Spirals (Negimaki), Miso Shrimp Scampi, Steamed Broccoli with Spicy Mayonnaise and Curried Miso Peanuts.

Register on-line or call, 508-495-1878, ext. 2

 

About the Farm to Table Series: Move over sushi.  The flavors of Japan are plentiful, and since Japanese cuisine respects the seasons, it’s a perfect complement to our Farm to Table Series, focusing on fresh picks from our local markets.  Preparing authentic dishes isn’t as difficult as you might think. Yes, we’ll make some classics like miso soup. And we won’t shy away from rice (white rice, brown rice, black rice and sushi rice—we’ll sample them all!) But, we’ll also create dishes like Udon Noodles with Shiso Pesto, Braised Pork Belly with Ramen, Crunchy Cucumber Pickles and Cherry Blossom Sugar Cookies.   Learn tips, techniques and the difference between miso and shiso in this East-meets-West culinary series.  Sampling required. See you in the kitchen!

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