Join guest chef J. Kenji López-Alt, the celebrated author of “The Food Lab” and, most recently, of “The Wok: Recipes and Techniques,” for a class that will answer all your questions about wok cooking. We’ll start with the basics: choosing the right wok for you and preparing it for daily cooking. Then you’ll see a wok in action as Kenji teaches you some of his favorite dishes. You’ll make mapo tofu (a classic Sichuan dish that literally means “pockmarked grandmother’s tofu”) seasoned with spiced ground beef and chili oil; restaurant-worthy kung pao chicken; and dry-fried long beans. Kenji will walk you through wok care as he answers all your wok-related questions, leaving you feeling confident and inspired to cook with a wok as often as possible. Each ticket includes a copy of Kenji’s new book that you’ll receive in class.
We are excited to welcome you into our space and would like to remind you of our covid policy. For the safety and comfort of our guests and staff, we are requiring proof of vaccination and ID to attend in-person events in our space. Please make sure you and your guests know to bring either their vaccination card or a photo of their card as well as their ID. If you have had symptoms of covid or if you have been in close contact with someone with covid in the past 10 days, please follow the current CDC guidelines. If you are sick, please stay home. Guests may be required to wear a mask during instruction, depending on the local transmission rate at the time of class (we will have some extra masks on hand if needed). Thank you for your help keeping each other and our staff safe!