We had a super fun Chinese cooking class tonight (stir fry 101, homemade dumplings and potstickers, wine, artisan appetizers) at Hal’s Kitchen, Sandy Springs, our debut!
We made traditional dumplings with a healthy mix of pork and turkey, plus Natalie’s vegetarian dumplings with tasty dipping sauces, YUM!
Recipes will be posted.
Join us next time for Asian Noodles, April 5!
Perhaps only next to turnips and brussel sprouts is there a more under-appreciated and unloved vegetable as the dutiful fungi a.k.a. mushrooms. There seem to be more folks who don’t like mushrooms than do–or maybe they are simply more vocal–like the approximately .05% who have peanut allergies and managed to effect a re-labeling revolution. Complaints predominate over the slimy texture of mushrooms. Talk about judging a fungi by its cover!
—-
To no surprise, I love mushrooms of many types and forms, but especially as a vegetarian alternative and natural flavor enhancer in soups, burgers and stir-fries. Even if you can’t get over the texture issues, it’s worth capturing the rich flavors–and forking the shrooms onto my plate.
—-
Here’s a great article from the Economist on the multiple roles of oyster mushrooms in composting mounds of disposable cellulose diapers, reducing waste and yes, being a gourmet food ingredient! Long live fungi!
Hal’s Kitchen is a wonderful new state-of-the-art cooking class facility in Sandy Springs. No styrofoam or plastic plates and cutlery here! Plus you’ll get appetizers, wine and an up-close personal cooking and entertainment experience with the chefs (maximum 12 students)!
—
Hal’s Kitchen Announces (2) Special Cooking Classes with Natalie and Margaret Keng of Chinese Southern Belle! These will fill up and seats are very limited so resister early! Makes a great couples, friends night out or birthday treat!
—
Thurs. March 22, 6pm
Hands On – CHINESE DUMPLINGS & POT STICKERS! REGISTER NOW
Learn to make delicious, homestyle Asian dumplings and skillet potstickers with ready-made and handmade wrappers, your own traditional or spicy fusion dipping sauces (best part!) plus plenty of kitchen technique, shopping, product pointers!
—
Thurs. April 5, 6pm
ASIAN NOODLE CRAZY! REGISTER NOW
Wide or skinny, stir-fry or soupy, we’ll make our favorite noodle-based dishes (not found in restaurants) that you can make at home with a variety of ingredients that leave room for authenticity and creativity, featuring Vietnamese Vermicelli Salad with Basil Lime Vinaigrette, Homestyle Chinese Spaghetti and comforting Glass Noodle Soup with Bok Choy and Tofu. Come ready to twirl and slurp!
Mother-Daughter Cooking Duo: Margaret Keng, Natalie Keng
