Wok This Way: Chinese Cooking Demystified

When: Sat., March 20, 10:30 a.m.-12 p.m. 2010

Ben Pao executive chef Jim Hoveke discusses where and how to buy the ingredients and utensils needed for Chinese cooking, then demos how to cook steamed dumplings, Shanghai shrimp noodles, and Mongolian beef. Participants will lunch on the prepared dishes. Reservations required.

Price: $35

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