When:
March 18, 2017 @ 12:00 pm – 3:00 pm
2017-03-18T12:00:00-07:00
2017-03-18T15:00:00-07:00
Where:
JCCCNC
1840 Sutter St
San Francisco, CA 94115
USA
Cost:
$45 JCCCNC Members, $55 General Public
Contact:
Matt Okada
(415) 567-5505

Spring Kaiseki Workshop

Spring 2017 Kaiseki Workshop Flyer copy
Instructor: Larry Sokyo Tiscornia and Kimika Soko Takechi
Saturday, March 18, 2017
12:00pm-3:00pm
$45 JCCCNC Members, $55 General Public

Our upcoming spring kaiseki cooking workshop will take you on a delectable journey through the fresh seasonal flavors of the emerging season in a traditional multi-course meal. The workshop will be primarily taught through demonstration with participants providing the final, artistic touches to complete these fine kaiseki dishes.

Tasting Menu:

  • Kaibashira Kimizuae (chilled seared scallops with vinegar egg yolk sauce)
  • Yomogi Gomadofu (sesame custard with mugwort herb)
  • Moyashi to Shungikuae (bean sprout and chrysanthemum leaf salad)
  • Takenoko Gohan (bamboo shoot rice)
  • Ichiban Dashi (konbu kelp and katsuobushi shaved dried bonito soup stock)
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