In the Mood for Food
presents
Date: Saturday, January 15
time: noon till approximately 2:30
fee: $50/person
limited space for 8
Hands on cooking class. All students will be involved in the creation and then consumption of each dish.
We will explore a few winter soups made from fresh winter vegetables along with the finest dried grains and beans.
We will learn to make Japanese dashi from kombu (seaweed) and dried mushroom and use this stock to make 2 soups; miso soup and ochazuke, a rice and seaweed and pickled plum soup made with a stock that combines dashi and green tea.
other soups we will create will be
mung Dal soup with pumpkin
We will make a vegetable stock and with that stock create the following soups
pozole (Mexican hominy and bean soup)
garbanzo bean/tahini soup
for more information or to reserve your spot please contact me at vegshaku8@gmail.com
