In this in-person cooking class for two, chef Parsati will teach new and exciting ways to create multi-cultural fusion fare derived from Chinese and California cuisines. You'll begin with dragon cauliflower spiked with ginger, garlic, sesame oil and soy sauce. Your main course is pineapple chicken with fresh herbs and sesame oil, complemented by rainbow fried rice with shrimp and vegetables. A sweet tapioca pearl pudding with saffron and dried fruit rounds out this flavorful meal.
With ginger, garlic, sesame oil and soy sauce
With herbs and sesame oil
Rainbow Fried Rice
With vegetables, chicken, shrimp, eggs and herbs
With tapioca, saffron, dried fruit, milk and sugar