A hands-on cooking class culminating in a family-style dinner, served with a glass of wine or beer.
Eating whole requires learning new skills, and one of the most useful for home cooks is butchering chickens. With boning knives in hand, we’ll work together in groups to cut up and bone Vietnamese “walking chickens,” a free-range variety much loved for their firmer flesh and sweeter flavor. Then we’ll prepare a full menu of iconic Asian dishes that highlight versatile techniques for working with both white and dark meat.
Invest in a lifelong skill and explore new flavor profiles in this intensive weekend workshop.
Grilled Chicken Skewers:
- Yakitori Glaze with Scallion
- Tamarind Glaze with Pandan Leaf
- Hearts & Gizzards with Cumin
Malaysian Chicken Curry
THY TRAN is a San Francisco-based food writer, chef-instructor, and artist. After cooking professionally in a wide range of kitchens, she turned to her second passion—writing—and specializes now in nonfiction about the history and culture of food. She co-authored the award-winning Kitchen Companion and Asia in the San Francisco Bay Area: A Cultural Travel Guide, and her articles have been featured in Saveur, Fine Cooking, Eating Well, San Francisco Chronicle, Los Angeles Times, and Washington Post.
In addition to Wandering Spoon, her agency specializing in culinary programming, research and communications, Thy is a member of the artist collective, Survival Project, and also founded the Asian Culinary Forum, a nonprofit dedicated to educating the public about Asian cuisines around the world.