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Join this class and learn some delicious, classic recipes that are perfect for chilly fall and winter days.  We will make a seriously addictive Tonkatsu (braised pork) ramen - we dare you to eat just one bowl!  We will learn how to cook a delicious seafood rice in a clay pot, the secrets of the perfect Thai chicken rice (khao mun gai) and finish with a wok-seared rice noodle with chinese broccoli and beef "gravy". The recipes you will learn in this class are eminently adaptable, you'll be creating your own versions of ramen, clay pot rice, and wok-seared rice noodle with a variety of meat and vegetables to feed and entertain your friends and family throughout the year. 
 

Dishes we make together will include:  

Tonkatsu ramen (braised pork ramen)
Japanese clay pot rice (donabe) with seafood
Thai Khao Mun Gai (chicken and rice)
Rad Na (wok-seared rice noodle with chinese broccoli and beef gravy)
 

All CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS

Pim is the author of The Foodie Handbook: the (almost) definitive guide to gastronomy (Chronicle Books 2009). Her popular blog, Chez Pim, sets forth her globetrotting adventures –and misadventures- in the world of all things edible, from her own kitchen in Northern California, to the vibrant street-side fares in Asia, and the refined world of Three Michelin Star restaurants in Europe. Raised in a family of foodies in Bangkok, Pim comes from a diverse and wonderful culinary background. Pim's recipes, writings, and photography have appeared in the New York Times, Food & Wine Magazine, and Bon Appetit magazine. The Guardian UK ranked Chez Pim one of the world's 50 most powerful blogs. Fast Company also named Pim one of the most influential women in Technology in 2010.

Workshop is held at Love Apple Farm, 2317 Vine Hill Road, Santa Cruz, CA

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