Dim Sum for Everyone
Oct
6
12:00pm12:00pm

Dim Sum for Everyone

Love dim sum and curious about how to make it yourself? For our new Weekend Asian Cooking Camp in October, we're offering a special  4-hour dim sum workshop for Chinese food lovers (and pork and shrimp lovers). 

While dim sum dishes can often be complex and time-consuming, in this class we'll focus on six easy dishes that you can incorporate into your cooking repertoire: 

* Pork and Shrimp Shu Mai
* Steamed Pork Buns (Char Siu Bau)
* Mini Egg Tarts
* Chinese Roast Pork Belly
* Chinese Broccoli with Hoisin Sauce
* Mango Pudding

The class will be very hands-on, and we'll enjoy everything withChinese tea at the end!

Sign up for the class! 

Also coming up during the Cooking Camp weekend: Shanghainese Soup Dumplings on Saturday, October 5th.

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Shanghainese Soup Dumplings (Additional Session)
Oct
5
4:00pm 4:00pm

Shanghainese Soup Dumplings (Additional Session)

Shanghainese soup dumplings, or xiao long bao, may be China's greatest gift to mankind.They're also the ideal comfort food, with each glorious dumpling holding a healthy mix of meat or seafood with tasty broth. Yet the making of soup dumplings is shrouded in mystery.

In this class you'll learn the secrets to making great soup dumplings at home. We'll cover the basics of soup making, wrapping, and steaming. And we'll answer that age-old perplexing question: Just how do you get soup inside a dumpling? And of course, we'll sit down and eat everything at the end with Chinese tea and a surprise treat. 

Pork and chicken/ham soup will be used in the fillings.

Sign up for the class! 

Also coming up during Cooking Camp weekend: Dim Sum for Everyone on Sunday, October 6th.

 

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Shanghainese Soup Dumplings
Oct
5
1:00pm 1:00pm

Shanghainese Soup Dumplings

Shanghainese soup dumplings, or xiao long bao, may be China's greatest gift to mankind.They're also the ideal comfort food, with each glorious dumpling holding a healthy mix of meat or seafood with tasty broth. Yet the making of soup dumplings is shrouded in mystery.

In this class you'll learn the secrets to making great soup dumplings at home. We'll cover the basics of soup making, wrapping, and steaming. And we'll answer that age-old perplexing question: Just how do you get soup inside a dumpling? And of course, we'll sit down and eat everything at the end with Chinese tea and a surprise treat. 

Pork and chicken/ham soup will be used in the fillings.

Sign up for the class! 

Also coming up during Cooking Camp weekend: Dim Sum for Everyone on Sunday, October 6th.

 

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Vegetarian Sushi-Making
Sep
25
6:30pm 6:30pm

Vegetarian Sushi-Making

Learn how to make a wide assortment of vegetarian sushi rolls in this brand new class at West Elm Dumbo! 

In this 2-hour hands-on class, we'll use seasonal ingredients from the Union Square Greenmarket to create a variety of sushi, including:

  • Maki rolls and futomaki 
  • Hand rolls (temaki) 
  • Inari 

We'll work all  vegetarian ingredients in class, and you'll get tips on making your own creative fillings at home. The ingredients will depend on what's fresh and available, but examples of vegetables we may use include kabocha squash, butternut squash, kale, Swiss chard, sweet potatoes, avocado, cucumbers, and pickled vegetables. You'll learn how use both white rice and brown rice in your sushi-making. 

Come prepared to learn new skills and eat!

Sign up for the class! 

Note: I also teach the popular Dumplings and Wontons class at West Elm Dumbo and West Elm Broadway. 

 

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Dumplings with Seasonal Vegetables
Sep
18
6:30pm 6:30pm

Dumplings with Seasonal Vegetables

Love dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza, where we’ll learn the basics of wrapping both Chinese dumplings and wontons.

In this special class for the fall (held for the first time at West Elm's Broadway location!), we'll make use of seasonal ingredients from the Greenmarket in New York for our dumplings. We'll work with 3 different vegetarian fillings in class, and you'll get tips on making your own creative fillings at home. The ingredients will depend on what's in-season, but examples of vegetables we may use include kale, Swiss chard, sweet potatoes, butternut squash, shiitake mushrooms, and spinach. 

The first part of the class will be spent wrapping the dumplings and wontons (very hands-on!) Then we will move on to the cooking process, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons, so you can learn how versatile they can be, we will enjoy them as a deliciously spicy Sichuan appetizer.

We want to devote as much time as possible to wrapping and cooking. You'll also receiverecipes for the fillings, sauces, and wrapping to take home so you can prepare your own fillings and refresh your memory of the wrapping process.

Even if you've never cooked Asian food, you can easily learn how to make scores of dumplings and wontons with these simple techniques.

Sign up for the class! 

 

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Vegetarian Chinese Cooking
Sep
16
6:00pm 6:00pm

Vegetarian Chinese Cooking

Chinese cuisine offers a large selection of vegetarian dishes. In this class, join Diana Kuan, Chinese food expert and author of the blog Appetiteforchina.com, to discover some of her favorites, including Buddha's Delight; Cold Sesame Noodles; Scallion Pancakes; Marbled Tea Eggs; Mala Tofu (the vegetarian version of Mapo Tofu); Vegetarian Dumplings; Eggdrop Tomato Soup; Sesame Baby Bok Choy; and Chinese Almond Cookies.

Sign up for the class! 

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Intro to Sichuan Cooking
Sep
12
6:00pm 6:00pm

Intro to Sichuan Cooking

Sichuan cooking is well-known for its addictive spicy dishes. And although the flavors are complex, creating the dishes from scratch is surprisingly easy, with a few key ingredients and techniques.

In this 2-hour intro class to Sichuan cooking, you'll learn how to whip up delicious Sichuan dishes in your own kitchen. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, as well as other essential ingredients in a Chinese pantry. And of course, we'll create three delicious dishes to share: dan dan noodles, kung pao chicken, and Sichuan cucumber salad.

Sign up for the class! 

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Aug
25
5:00pm 5:00pm

Tangra Summer Feast at Wyckoff Farmhouse Museum

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Tangra Summer, brought to you by Diana Kuan & Chitra Agrawal, is a vegetarian, seasonal Indo-Chinese feast at the historic Wyckoff Farmhouse Museum, New York City's oldest house and first official landmark, built in 1652.  The meal will feature 7 dishes served family-style that highlight the summer’s bounty. Your dinner will also include local beers from Big Alice Brewing based in Long Island City. Part of the meal will feature Indian vegetables grown locally by Wyckoff's head gardener Jason Gaspar.

Dinner will be served at 6pm, but doors will open at 5pm so you can come view the farm, hang out in the garden, drink beers, and play lawn games (bowling, bocce, and horseshoes.)

Ticket price includes: A spectacular communal Indo-Chinese dinner set in a 17th-century farmhouse, beer from Big Alice Brewing & plenty of fun to cap off the summer.

Get tickets! Only a few left! 

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Aug
10
2:00pm 2:00pm

Chinese Home Cooking: Chinese Vegetarian Cooking

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Chinese cuisine has many dishes that are vegetarian-friendly or easily adaptable for the vegetarian diet. Join us in this fun and informative hands-on class, where you'll learn all about the necessary ingredients for a Chinese pantry along with easy cooking techniques you can replicate in your own kitchen. We'll also incorporate seasonal ingredients into our summer cooking. 

Menu:

• Cold Sesame Noodles
• Scallion Pancakes
• Spicy Pickled 
• Sichuan Eggplant

Sign up for the class!

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Aug
5
6:00pm 6:00pm

Sichuan Cooking at Brooklyn Brainery

Sichuan cooking is well-known for its addictive spicy dishes. And although the flavors are complex, creating the dishes from scratch is surprisingly easy, with a few key ingredients and techniques.

In this 2-hour intro class to Sichuan cooking, you'll learn how to whip up delicious Sichuan dishes in your own kitchen. We'll discuss the various uses of Sichuan pepper, the backbone of Sichuan cooking, as well as other essential ingredients in a Chinese pantry. And of course, we'll create three delicious dishes to share: dan dan noodles, kung pao chicken, and Sichuan cucumber salad.

 

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Aug
3
10:00am10:00am

Chinese Home Cooking: Dumpling-Making Workshop

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Love dumplings and eager to make them at home? Join us in this dumpling extravaganza, where we’ll learn the basics of wrapping both Chinese dumplings and wontons. You'll also learn a sure-fire method for pan-frying dumplings to crispy perfection and how to make the wontons into a delicious spicy Sichuan appetizer. Both meat and vegetarian fillings will be available to work with.

Sign up for the class!

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Jul
29
6:30pm 6:30pm

Master's Of Social of Gastromy: Cocktails

Join us for MSG (Masters of Social Gastronomy) with The Brooklyn Brainery!

Sarah Lohman of Four Pounds Flour and Jonathan Soma of the Brooklyn Brainery take on a curious food topic and break down the history, science, and stories behind it. This month they will be focusing on Cocktails!

The cocktail is credited as one of America's greatest inventions. But where did it come from, and how did it evolve into the endless combinations we find today? Sarah will be your host in examining the dawn of the cocktail and tracing the origins of some of our country's most beloved imbibements. You'll walk away with a new appreciation for the drinks that got your ancestors drunk. 

Soma will tackle our modern-day obsession with the cocktail. Rules will be broken and assumptions shattered: water vs whiskey, shaken vs stirred, and the One True Way to craft a martini! Find out how egg whites got from your breakfast plate to your highball glass, and whether baseball sized ice cubes make your drinks a sure home run.

PLUS! Everything you've ever wanted to know about the humble straw.

Doors at 6:30
$5, includes 2 beer tickets
Pay at the door, or get tickets online

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