Cooking Class – Dim Sum and beyond

dumplings

Saturday, July 12th
12 noon – 4:00 pm

Join us for an afternoon exploring the fascinating world of Dim Sum, dumplings and more. Dim Sum translates to “little bites that warm the heart” and is a wonderful slice of Chinese Culture. This class explores how to make dim sum from fresh local product, including making our own wrappers for dumplings. We will also show you how to mass produce and freeze the results for future quick and delicious meals.

1) Dumpling Wrapper Dough: mixing, rolling and shaping

  • Spot Prawn and Bacon Dumplings
  • Jiaozi (gyoza) and Sui Mai dumplings with pork and mushroom
  • Green Onion Pancakes
  • Northern Chinese-style crepe with lamb, hoisin and cucumber

 

Classes include all materials, recipes and a tasting of the products
Cost: $100 / per­son (plus tax)

Bill is the co-author (with Stephen Wong) of New World Chinese Cooking (Robert Rose, 1999)

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These are hands-on class that includes cook­ing demo, recipes and tast­ing portions.

These classes are oppor­tu­ni­ties to expand your culi­nary hori­zons cook­ing with the finest local ingre­di­ents and work­ing at the side of an accom­plished chef and culi­nary instruc­tor. Classes include a valu­able primer on the topic and recipes to fol­low along in class and back home. Suit­able for all lev­els of cook­ing skill but a prime oppor­tu­nity for those look­ing to develop their skills and to ignite their cre­ativ­ity. Bill is the author of 12 cook­books includ­ing the Deerholme Mushroom Cookbook and the Deerholme Foraging Book and a rec­og­nized regional expert on mush­rooms and wild foods.

Includes all mate­ri­als and prod­ucts, includes a meal we pre­pare in class.

For reservations call: 250 748-7450

About Bill Jones

Chef, Author and Forager

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