A series of evening classes, from March to June, see dates below.
Every culture has a way of wrapping up simple ingredients into small parcels, which once cooked by various methods; steaming, boiling, baking and frying, create meals that so often come to symbolize the way that country or region eats. Beyond the ravioli of various Italian regions there are the (countless) dumplings of China and other parts of Asia, the Samosas of India, Polish Pierogi and Russian Pelmeni.
This series of evening classes will be simple, short and lots of fun. Each class will end around the long table with glass of wine and the fruits of our labours. Class size is limited to 8 people, you can click on the links to book.
Email email@example.com for more details.
Vietnamese Rice Paper & Spring Rolls with Amanda Wotring, Fri 2 March
Indian and Mauritian with Vima Narrainen from Vimas food, date to be announced
Lebanese Sambousek and Fatayer with Maya Nawar, date to be announced
Polish Pierogi with Danka Ajzenman Cinque, date to be announced
Chinese Pot Sticker Dumplings with Vanessa Miles, Thursday 14 June