Cooking Class: Cook Asian Takeout Favorites
Fri, Apr 10th at 6:00PM
Sat, Apr 11th at 6:00PM
Fri, Apr 10th at 6:00PM
Chef Autumn shares her secrets for recreating your favorite Asian takeout dishes in a hands-on cooking class tailor-made for restaurant fans. Learn to make delicious versions filled with fresh ingredients for maximum flavor. Start by assembling your very own egg rolls and a fiery homemade chili sauce perfect for dipping. Fry up vegetable rice with fluffy eggs and tender garden veggies and make sesame chicken from scratch, a light and luscious take on a dependable dish. For dessert, create clever cheesecake Rangoons served with balsamic caramel sauce and juicy strawberries.
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Classic Egg Rolls
With sweet chili dipping sauce
Vegetable Fried Rice
With peas, carrots, eggs, soy sauce and sesame oil
Sesame Chicken
With green onions and sesame seeds
Cheesecake Rangoons
With macerated strawberries and balsamic caramel
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 2
- Maximum Guests 6
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsBeginner, Date Night, Fun, Asian
Reviews Guests Left For This Experience
Kaitlyn
29 Dec 2023
Great class! Amazing food!
Reviews Guests Left For Other Experiences
Unique
25 Mar 2026
I had such a great time at this cooking class. It was my first time, and the Chef was personable, funny, and very informative on what we were cooking. I loved the ice breaker and trivia game she included throughout the experience. The pasta and pesto came out delicious. I’ll definitely be booking another cooking class with her.
Christian
22 Mar 2026
We enjoyed the class. It was perfect for our anniversary gift and the chef was very nice. I’d definitely recommend it.
An obvious passion for food sets Chef Autumn apart from the others. With extensive experience in the kitchen, Chef Autumn has worked at Disney World, was a sous chef under a Michelin star chef and became an executive chef at 23. She has a deep knowledge of Asian flavors and ingredients and loves to experiment with fusion cuisines to create unique dishes with tantalizing flavors.
