Cooking Class: Cooking With Compost-Friendly Ingredients
Wed, Feb 5th at 11:00AM
Thu, Feb 6th at 11:00AM
Wed, Feb 5th at 11:00AM
Thu, Feb 6th at 11:00AM
You'll learn how to make the most of your kitchen scraps in this engaging cooking class. Chef Yap will teach you delicious recipes and how to turn your leftover kitchen scraps into compost. First, turn cabbage, kale and carrots into a slaw topped with a homemade Kentucky-style vinaigrette. Next, roast chicken thighs with bourbon and brown sugar for a tender meal. Learn to make a traditional succotash with butter beans, corn and squash. Make an aromatic rice flavored with tarragon. Finish with a gluten free caramel apple tart for dessert.
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Local Organic Slaw w/ Kentucky-style Vinaigrette
With cabbage, kale, carrot and sweet onion
Bourbon Roasted Chicken Thighs
With bourbon, chicken thighs and brown sugar
Succotash
With corn, butter beans, squash and green onion
Tarragon Butter Rice
With basmati or jasmine rice, tarragon and butter
Gluten Free Caramel Apple Tarts
With sugar, apple, almond flour and dates
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 12
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsCouples, Gluten Free, Organic, Fun
Reviews Guests Left For Other Experiences
Zorana
25 Mar 2024
Chef Yapo was great! He was knowledge and had such great energy. He was very patient with everyone. I would highly recommend his class to anyone who wants to learn to make sushi!
Noelle
20 Mar 2024
Lots to enjoy about this experience. Chef Yapo was entertaining and informative. He used fresh ingredients, my only feedback was that some of the rice was undercooked and hard. The atmosphere was relaxed and chill at Culture Brewering Co. Lots of great beers to pair the sushi with. They also had a nice NA seltzer option.
Casey
17 Mar 2024
Excellent class! Super fun. I did expect to make more than one roll, but the roll we made was filling, so I don't know that I could have eaten a second one anyway. The rice was a tad undercooked. However, Chef Yapo was great. Very fun with lots of positive energy. He was very organized and had us all set up with workstations where we could create our rolls. He gave great recommendations about where to find the best, freshest ingredients. I would have liked a printout of the recipe measurements to take home, but he did say that that was all stuff you could find easily. The other people in the class were fun to interact with. I would not have signed up for this class on my own, but a friend wanted to do it, so I went ahead and signed up. Then my friend had to cancel so my husband and I went anyway. This is not really his type of thing either and he had a really good time. (He also said to give 5 stars.) I am so glad I went, we had a really nice time and I would recommend it.
Meet your chef
With a lifelong love of all things culinary, Chef Yapo mastered his craft at the San Diego Culinary Institute. With a strong passion for discussions around food, he now focuses on one-on-one opportunities to share his expertise and high-quality cuisine. Since 2009, Chef Yapo has brought elevated, unique fusion recipes to the table, with a focus on organic, local ingredients.
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