Andrea Nguyen
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January 03, 2013Winter & Spring 2013 Cooking ClassesAh, the new year. Time for reflection, refreshing andrestart. Take a half step back and a full step forward. If you subscribe to anAsian mindset toward the new year, you can celebrate twice – first for thesolar calendar and then again for the lunar calendar. (February 10, 2013 willlaunch the Year of the Snake.) That means you can take your time to set goalsand meet them!
I’ve been cleaning my office and making sure that I squareaway past commitments and have new ones in check on my schedule. Last year wascrazy with the book launch, travel and events. I hope to mostly stay close tohome this year, especially because I have the book manuscript to work on.
Additionally, I’ve committedto teaching a number of local cooking classes. They are all hands-on classesand geared for lots of learning and fun.
It used to be that I had to travel faraway to teach engaging,intensive classes but this won’t be the case in 2013. Thus far, the class scheduleincludes:
4-hour classes atLove Apple Farms: We sold out the first time around with this series ofclasses so we’re running them again. Some people took all of them, driving asfar as Fresno. I already know that someone is flying out from the Midwest forthe Viet class. Love Apple Farms is a unique biodynamic farm in the Santa CruzMountains, about 1 1/4 hours from San Francisco. There are locals who sign upbut many people make a day-long excursion to cook in the mountains, thenhang-out by the beach for dinner.
Sun, Jan 27, 12-4pm:Asian Dumplings (great for gearing up for Chinese New Year)Sun, Feb 24, 12-4pm: DIY Asian Tofu(plus a mostly vegetarian full menu of tofu dishes)Sat, Mar 16, 12-4pm: Get Into the VietKitchen (includes banh xeo sizzling rice crepes)
5-hour classes at theSan Francisco Cooking School: This is a brand new facility in San Francisco.The classes will be intensive and fun so I hope you’ll join me to break in thenew school. I’ve got a weekend booked in March. The longer class format meansthat we can do interesting things. For example, in the tofu class, we’re going tomake yuba, fresh tofu skin that’s out of this world, not to mention vegan. Thedumpling class got tweaked a bit too from others that I’ve taught.
Sat, Mar 23,10am-3pm: Homemade Tofu (go from bean to curd, make yuba, and awhole meal of tofu) Sun, Mar 24, 10am-3pm: Asian Dumplings(master classic doughs, shapes, and cooking techniques)
1/2 day at CakebreadCellars: I like to offer a little wine at the end of each cooking class butfor this special class at renowned Cakebread Cellars, the winery is doing thepairings! Hurray. I’m looking forward to what the winery uncorks. We’ll startoff with a morning hands-on class of Vietnamese favorites and then you get totake a private tour of the winery. Finally, everyone gathers for lovely sit-downlunch with paired wine. The staff and I will be on hand to answer questions. Nowonder Cakebread calls their cooking classes the “Good Life Series.”
Sat, May 18,9:30am-early afternoon: Viet Spring Celebration (cook, drink, andlearn about Viet food and wine pairing)With all of these cooking classes, there is a staff to cleanup. You attend to cook and tinker. At the end, we eat the food that we make.Hope to cook with you this year.
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Comments Winter & Spring 2013 Cooking ClassesAh, the new year. Time for reflection, refreshing andrestart. Take a half step back and a full step forward. If you subscribe to anAsian mindset toward the new year, you can celebrate twice – first for thesolar calendar and then again for the lunar calendar. (February 10, 2013 willlaunch the Year of the Snake.) That means you can take your time to set goalsand meet them!
I’ve been cleaning my office and making sure that I squareaway past commitments and have new ones in check on my schedule. Last year wascrazy with the book launch, travel and events. I hope to mostly stay close tohome this year, especially because I have the book manuscript to work on.
Additionally, I’ve committedto teaching a number of local cooking classes. They are all hands-on classesand geared for lots of learning and fun.
It used to be that I had to travel faraway to teach engaging,intensive classes but this won’t be the case in 2013. Thus far, the class scheduleincludes:
Stay Connected
Asian Tofu in the News"A whole cookbook devoted to tofu? Yes, please."— Kate Williams, Serious Eats 2012 Favorite Cookbooks
"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion
"This book should be a priority for anyone with the slightest interest in Asian cuisines."
— Anne Mendelson, Taste & Travel
"The most gratifying part about cooking from Asian Tofu is that all the recipes work the way they’re written."
— T. Susan Chang, Boston Globe
Book info, reviews, radio & TV . . .2013 Hands-on Classes4-hrs @LoveAppleFarms, Santa Cruz
Sun, Jan 27, 12-4pm:Asian Dumplings (CNY is Feb 10)
Sun, Feb 24, 12-4pm: DIY Asian Tofu ++
Sat, Mar 16, 12-4pm: Get Into the Viet Kitchen!
5-hrs @SFCooking, San Francisco
Sat, Mar 23, 10am-3pm: Homemade Tofu & Yuba too!
Sun, Mar 24, 10am-3pm: Asian Dumplings
1/2 day @Cakebreadwines, Rutherford
Sat, May 18, 9:30am-early afternoon: Viet Spring Celebration (cooking class, winery tour & luncheon)
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