ASIAN CUISINE
The lecture portion covers the rich history of China and the diaspora of its often poetically named cuisine. We will examine China’s early foodways and how its cooking influenced the rest of Asia as well as how New World cultivars impacted its current menus.

The practical portion of the four part class will cover the basic ingredients, methodology and culinary techniques needed to prepare enjoyable meals that will stand up to anyone’s scrutiny in your own kitchen.

You will be involved in the hands on physical preparation of numerous dishes using both Asian and Western cookware.  But most importantly, as with all courses at The Three Sisters, you'll learn the shortcuts and nuances that otherwise would require years of experience in a professional kitchen to obtain.

The class is given in four separate sessions each featuring different entrees and you can take any session with out the others to prepare:
 
SESSION ONE
SESSION THREE
Egg Foo Yung Fried Fish Cakes/Cucumber Sauce
Broccoli Beef Spicy Beef Salad
Beef Chow Mien Coconut Milk Chicken Soup
Szechwan Fried Fish Fillet         Spicy Ground Meat
Hot & Sour Soup Red Pork Curry
Fragrant Steamed Chicken        Green Shrimp Curry
   
SESSION TWO
SESSION FOUR
Smoked Tangerine Chicken Yellow Chicken Curry
Cellophane Noodles with Pork Masaman Beef Curry
Chicken & Rice Zongzi Tamales Vietnamese Spring Rolls
Various Clay Pots Vietnamese Egg Rolls
Shrimp Chow Fun Pho the soup of Vietnam
   
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