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.
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 career in California after graduating from U.C. Berkeley. He served as the private events chef at Stars Palo Alto under Jeremiah Tower and Joyce Goldstein before moving to New York City to work at Lespinasse under Gray Kunz. When Christian Delouvrier took over as executive chef of Lespinasse, Chef Koketsu remained with the restaurant, ultimately becoming Delouvrier's second-in-command as chef de cuisine. He opened Quality Meats in 2006 and then opened Park Avenue, which was named among the top best new restaurants of 2007 by the New York Times, New York Magazine, and the New York Observer. New York Magazine also named Chef Koketsu among New York's top up-and-coming chefs. The Hurricane Club is his latest restaurant.