Cooking Class: Hawaiian Poke Bowls With Chef Swarup
Create fresh Hawaiian-style poke bowls in this fun, hands-on cooking class with Chef Swarup.
You'll learn how to balance textures and seasonings while preparing a bowl from start to finish. The experience covers building a flavorful base with sushi rice and quinoa, selecting proteins like tuna and tofu and layering fresh produce and toppings for the perfect bite. Along the way, you’ll explore how sauces, oils and crunchy finishes elevate a classic Hawaiian favorite. Book your spot today!
MENU
Fresh Poke Bowls
With sushi rice, quinoa blend, tuna, tofu, edamame, mango, radish, seaweed salad, cucumber, spicy mayo, ponzu, sesame oil, tempura flakes and fried onions
Cooking classes on Classpop! are designed to be fun, social events. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsHealthy, Beginner, Date Night, Fun, Pescatarian
Outside Reviews for Chef Swarup
Christy S.
29 Jan 2026
Chef Swarup, thanks for a wonderful dinner party! Everyone was so impressed. And thank you for showing my girls how to put together such a beautiful charcuterie board. Great skill to have!
Event location: #100 - 2000 Market Street SE, Airdrie AB, Calgary, Alberta, T2T 0A4
Venue Type: Brewery
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef Swarup is a classically trained chef with a bachelor’s degree in hotel management and over a decade of global kitchen leadership. He has led pre-openings, managed large teams and high-volume events, and earned recognition in international dining awards and guides. Specializing in Mediterranean and Asian cuisine, he brings expertise in menu development, costing and mentoring, helping guests and students build confidence and refined culinary skills.
