Cooking Class Japanese Fusion
With Chef Dwayne as your guide, you’ll learn how a few smart techniques can turn simple ingredients into restaurant-worthy dishes. Start with yuzu-soy salmon crudo finished with scallions for a fresh, citrusy bite. Then, sharpen your knife skills and explore balanced seasoning as you prepare crisp sesame snap peas and miso-ginger chicken glazed until rich, savory and deeply flavorful. For dessert, you’ll make a creamy matcha coconut panna cotta that’s smooth, earthy and just sweet enough. Book your spot today!
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Yuzu-Soy Salmon Crudo With Sesame & Scallions
With salmon, yuzu juice, soy sauce, sesame oil and scallions
Miso-Ginger Glazed Chicken
With chicken thighs or breast, white miso, fresh ginger, soy sauce and scallions
Sesame-Soy Snap Peas With Toasted Nori
With snap peas, soy sauce, sesame oil, toasted nori and sesame seeds
Matcha Coconut Panna Cotta With Fresh Berries
With coconut milk, matcha, sugar, gelatin and fresh berries