American-Chinese food is in that category of cuisine that results from immigrant populations coming to the United States and making something a little different from tradition- not like how grandma used to make it, but sort of, and still delicious. In this class with Jay Guerrero you’ll learn how to shallow fry in a wok to make crispy Mongolian beef, try your hand at noodle making for a vegetable lo mein with noodles from scratch, and you’ll perfect your stir-frying with some gai lan in oyster sauce. Along the way you’ll learn why it’s not actually Mongolian, why the noodles really are better when you make them, and what makes oyster sauce so good (hint: it’s the oysters).
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!