Cooking Class: Traditions of Temaki
Fri, Apr 26th at 7:00PM
Fri, May 17th at 6:00PM
Fri, Apr 26th at 7:00PM
Fri, May 17th at 6:00PM
In this hands-on cooking class, Chef Jack guides guests through the traditions of authentic temaki, a type of hand-held sushi rolled into a cone and filled with fresh fish and vegetables. Class begins with instruction in the proper handling and preparation of raw fish and how to make traditional sushi rice. Once you have mastered the basics, create three types of temaki including a classic California roll, a quick-cured salmon with avocado roll and a spicy tuna roll. End the lesson with a sweet treat, delicate crêpes with berries and ice cream.
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California Cone
With imitation crab meat and avocado
Salmon Cone
With quick-cured fish and avocado
Spicy Tuna Cone
With cucumber
Handmade Crêpes
With berries, ice cream and fresh whipped cream
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsGroup, Sushi Making, Asian, Japanese, Pescatarian
Classpop! Guest Reviews for other experiences with Chef Jack
Darcie
06 Nov 2022
Chef Jack was awesome. Fantastic teacher who is kind, patient and made it a fun night. Highly recommend!
Brittany
07 Oct 2022
Such a fun night! Chef Jack was able to accommodate a large group of us in our home and we all learned (and ate!) so much!! Thank you so much for taking the time and putting up with us. We had a blast and can’t wait to try out our new skills.
Outside Reviews for Chef Jack
Kaley K.
02 Dec 2021
Chef Jack creates beautiful sushi rolls full of flavor. He broke down sushi rolls in a simple format so me and my family will be able to make it part of our weekly meal planning.
Chef Wone Hung Jack is passionate about bringing the flavors of Japan to life everywhere he goes. As a traveling sushi chef, he specializes in providing fine dining experiences. He is a natural teacher who shares his expertise with aspiring chefs by offering cooking camps for junior high students, as well as classes for adults. After learning his techniques and tasting his creations, it's easy to see why he won the gold medal at the 2008 Culinary Olympics.
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