Food | Wine
RING IN THE CHINESE NEW YEAR WITH FUCHSIA DUNLOP
Fuchsia Dunlop, the first Westerner to train at the Sichuan Higher Institute of Cuisine; Contributor to the Financial Times, the New Yorker & the Observer, among others; Author of four books on Chinese Cooking including the award-winning Sichuan Cookery and Shark's Fin & Sichuan Pepper
(For Ages 18 & Up)
FEATURED CHEF. DEMONSTRATION. Celebrate the Chinese New Year with this recognized expert on Chinese cuisine. Based on her newest book, which celebrates delicious, everyday recipes mainly from Southern China, she will introduce you to authentic Chinese food that is easy to reproduce at home.You will learn to make these healthy classics that emphasize a variety of fresh vegetables:
Smacked Cucumber in Garlicy Sauce;
Gong Bao Chicken with Peanuts; Sea Bream in Fish-fragrant Sauce; Twice-cooked Chards; and
Choy Sum (Chinese Greens) with Sizzling Oil.
For additional information on Ms. Dunlop, her recipes, her travels and her books, go to www.fuchsiadunlop.com .
$75; copies of the newly released Every Grain of Rice: Simple Chinese Home Cooking will be available for sale. CLASS TIME: 4 - 6:30 PM
23 openings available$75.00Fuchsia DunlopSAN ANTONIO