Cantonese has a saying, if the dinner table has both fish and meat, it’s considered a feast! Join Elaine Sher for this special class, as she teaches you how to cook a classic Cantonese celebration meal. She’ll share some history of Cantonese cuisine, the significance of steamed fish and soup in her culture, and fill our table with some of her favorite dishes, with expert tips from her mama. On the menu: 老火湯 lo fo tong (slow-cooked soup with pork, carrots, and green daikon); zing jyu (steamed whole fish with ginger, scallion, and soy sauce); 炆五花腩 mun ng fa naam (braised pork belly with sweet soy sauce); syun jung baak coi (stir-fry Shanghai bok choy with garlic); and steamed rice.
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!