Cooking Class: Fresh Asian Fusion
Explore the fresh flavors of popular Asian cuisines with a bold fusion menu in this interactive cooking class. Chef Nick will guide you as you practice culinary techniques and blend regional ingredients for an innovative feast. Learn to make savory pork and leek filling to fold inside handmade dumplings with ponzu sauce. Next, prepare a rich yakitori hoisin barbecue beef with sweet and spicy pineapple fried rice. For dessert, enjoy the depth of flavor in red miso and white chocolate cookies with coconut crème caramel.
MENU
Handmade Pork and Leek Dumplings
With lemongrass, ginger and ponzu dipping sauce
Yakitori Hoisin BBQ Beef
With gochujang, tamari, sesame, kimchi, scallions and bonito
Spicy Pineapple Fried Rice
Red Miso and White Chocolate Cookies
With coconut cream caramel
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 3
- Event Duration 3 hours
- Activity Level
Activity Level
- LabelsFusion, Fun, Chinese, Asian, Japanese
- 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.
Reviews Guests Left For This Experience
Alyssa
18 Nov 2024
This was our first time attending a cooking class and it was so fun! We really enjoyed the menu and the instruction from Chef Nick. We will definitely be back to try more classes.
Jillian
02 Jan 2023
Highly recommend Nick for a fun, educational and delicious class!
Reviews Guests Left For Other Experiences
Brittney
15 Dec 2022
Chef Nick was awesome. Super knowledgeable and a great teacher. This was the perfect gift for my best friend ☺️
Event location: Boston
Chef’s Place
Exact location is provided after booking.
Chef Nick began his cooking career after high school working in restaurants in Massachusetts before attending culinary school and graduating with honors. He externed in Italy where he worked on a farm, attended cooking school and worked in a restaurant, all before returning to Boston. After a stint selling importing gourmet ingredients, he began teaching others the culinary arts. Now, Chef Nick is busy catering, teaching and expanding his own culinary empire.
