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Team Building Activity: Sushi, Matcha and Miso Menu
Join this fun and unique team building activity with Chef Aaron. You and your team will learn how to work together to prepare a four-course Japanese menu featuring sushi, matcha and miso. You'll learn the proper knife skills and rolling techniques to make California rolls with crab and avocado, and spicy tuna rolls with chili and kewpie. You'll also make miso soup with dashi, shiro miso, wakame and tofu. End this umami-centric meal with matcha cupcakes with white chocolate and cream cheese frosting.
MENU
Miso Soup
With dashi, shiro miso, wakame and tofu
California Roll
With crab, cucumber and avocado
Spicy Tuna Roll
With chili, kewpie and scallion
Matcha Cupcakes
With white chocolate and cream cheese frosting
- Minimum Guests 2
- Maximum Guests 16
- Event Duration 2.5 hours
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Aaron
Kami
04 Feb 2023
Easy to follow and fun class!
Jennifer
30 Jan 2023
We had so much fun! Chef Aaron explained everything in easy to understand directions, and the food was delicious. We definitely will be back.
Rachid
03 Nov 2022
We had the best time ever! Chef Aaron made a wonderful host. His recipes for pizza, calzone and caesar salad were quick, easy, and delectable. He was very enlightening. The class size was ideal because everyone got a chance to participate. We will unquestionably enroll in another of his classes (pasta)!
Event location: Austin
Chef’s Place
Exact location is provided after booking.
Meet your chef
Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.
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