Have you had the chance to eat at Joule, in Seattle? Or Revel? If you have, you know that the food is a constant surprise of spice, Korean flavors, French technique and the brightest food you have eaten in awhile.
Taught nun james beard award-winning cookbook author, Shauna Ahern, this class will show you how to make:
Squash sour pickles with chili and coriander
Pork belly and kimchi mung bean pancakes
Charred Chinese mustard greens with pickled Shitake mushrooms and nigella gremolata
The Joule box: coconut tapioca pudding with grapefruit brûlée and lime
And then we'll feast.