You know that numbing-hot sensation that you can't get from anything but a good and proper Sichuan meal? In this class, we'll learn to make some of the most famous dishes from the unparalleled cuisine of Sichuan Province in China. Famed for its takes by popular restaurants such as Mission Chinese Food and its wealth of authentic restaurants in NYC, the food from Sichuan is actually easy to replicate at home with the right ingredients and techniques. Let half-Chinese chef and author Cathy Erway walk you through the basics and the fascinating history of Sichuan cuisine (why were Sichuan peppercorns banned in the States? What are the most important pantry staples to keep on hand?) while eating each of the following courses and learning to make them in class.
Spicy-Tingly Marinated Cucumbers
Ma Po Tofu with Minced Pork
Dry-Sauteed Burning Hot Chicken with Chiles
Double-Cooked Pork Belly
Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has been writing the blog, Not Eating Out in New York, featuring practical and healthful recipes for the busy-but-thrifty, for six years, and has written for numerous publications, including Saveur and Edible Brooklyn, on local and sustainable cooking and shopping. She hosts the weekly podcast, Let's Eat In, on Heritage Radio Network, interviewing food expert guests on all things home-cooked.
Mon, Nov 5th, 2012
7:00 pm – 8:30 pm EST