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18 Reasons: Flavors of China: Sichuan

May 8 @ 6:00 pm - 10:00 pm
A skillet of Sichuan tofu is garnished with sliced chili and green onions. Text details a cooking class on May 8, 6–10 pm, taught by Linda Tay Esposito.

We are bringing back this beloved tingly and spicy class! While Sichuan food in America is typically associated with fiery and numbing, there are other flavors in the cuisine to be explored – sour, sweet, flowery, fish fragrant and smoky. In this class, students will get to experience all of these flavors, they will make tofu from scratch, and thanks to a sponsorship from our friends at 50 Hertz, they will also go home with some very fun Sichuan Peppercorn products to continue their mouth tingling journey.

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Celtuce and Wood Ear with Green Sichuan Peppercorn Oil Salad

Shui Zhu Yu – Mala Petrale Sole with Housemade Silken Dou Hua, Sichuan Pickles and Sichuan Peppercorn

Ma Po Tofu – Spicy Housemade Tofu with Mushrooms and Beef

Yu Xiang Qie Zi – Fish Fragrant Eggplant with Do Ban Jiang and Red Sichuan Peppercorn

Lotus Leaf Pork Belly, Butternut Squash Sticky Rice and Peppercorn Oil

8 Treasure Tea

Details

  • Date: May 8
  • Time:
    6:00 pm - 10:00 pm

Venue

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