Sushi Cooking Class at Kitchenlab

This month, cooking instructors will teach you expert cooking techniques, including professional cutting techniques, slow roasting (gets the most flavor out of vegetables and ensures an even, fork-tender finish on a large cut of meat), poaching (the art of cooking in a flavored liquid kept at a low simmer), searing (a crisp, golden brown exterior on meat or fish signals deep, savory flavor), emulsifying (the process of combining two liquids that don’t normally mix into a creamy dressing), macerating (setting it aside to soften and draw out the flavorful juices), and much more.

This course will be given by
Eddy Maroun

You will learn how to make:
– Crispy Salmon Salad
– Crazy Black Monster – Crab, Shrimp, Avocado, Ebiko, Togarashi, Mayo
– Crispy Crazy – Crab, Mayo, Ebico, Togarashi
– Crispy California – Crab, Avocado, Cucumber
– Salmon Ura Maki – Salmon, Avocado, Red Ebico
– Vegetable and Salmon Hoso Maki – Avocado or Cucumber/Salmon
– Spicy Tuna

Cost
$80

For more information
01.587.870
info@kitchenlabo.com