Conceived with the urban food enthusiast in mind, this interactive, hands-on class will teach you how to create restaurant-caliber dishes with five ingredients or fewer.
Chef Craig Koketsu will share kitchen insider tips on how to maximize results in the kitchen with minimal ingredients. The class portion of the evening will be followed by a five-course tasting menu, paired with wines in the Kitchen Table of Park Avenue Spring.
Note: Students must be 21 years or older and must present valid ID.
Chef
Craig Koketsu is the Chef/Partner of Fourth Wall Restaurants in New York City. The group is comprised of upscale restaurants including the flagship Smith & Wollensky location, Maloney & Porcelli, The Post House, Quality Meats, Park Avenue, and The Hurricane Club.
Chef Koketsu began his culinary car... view full bio
