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Cooking Class: Recreate Classic Asian Savory Flavors
In Chef Jonathan’s hands-on cooking class, you’ll learn to combine the trifecta of flavors — salty, savory and sweet — to create a single menu of artful Asian cuisine.
Begin with a mushroom dashi soup served with savory garlic tofu and a saliferous combination of soy sauce and fish sauce, all perfumed by the licorice-like notes of star anise. Next, prepare ahi tuna to be served with a mildly sweet lotus root puree and fashion a spicy salmon roll with a zesty ginger avocado cream. For dessert, complete the menu with matcha Japanese sweet potato fritters.
MENU
Mushroom Dashi Soup and Fried Garlic Tofu
With soy sauce, fish sauce, star anise, mirin and jalapeños
Ahi Tuna Katsu and Lotus Root Purée
With bread crumbs, peas, shallots and a miso glaze
Spicy Salmon Hand Roll and Crunchy Puffy Garlic
With pickled carrots, cucumber and ginger avocado cream
Matcha Japanese Sweet Potato Fritters
With coconut milk, and black and white sesame seeds
- Minimum Guests 2
- Maximum Guests 4
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsCouples, Sushi Making, Asian, Japanese, Pescatarian
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Guest reviews for Chef Jonathan
Nicole W.
30 Nov 2022
Chef Jonathan is a culinary professional with 20 years of experience. He has worked with high profile clients and has worked under Michelin star and celebrity chefs. He has so much to offer his guests as far as cuisine and skills.
Event location: Pittsburgh
Chef’s Place
Exact location is provided after booking.
Chef Jonathan has over 20 years of culinary experience, which has led him to work under celebrity and Michelin-star chefs, and be the private chef to many high-profile celebrities. With a passion for healthy cooking and unique fusion cuisines, Chef Jonathan's creative meals are a delight to enjoy. Now, he is excited to lead engaging cooking classes to pass along knowledge of kitchen techniques and elevated fare.
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