A hands-on cooking class culminating in dinner served with wine and beer.
Sichuan is a remote, land-locked region of western China named for its “four rivers.” Cooks there use richly fermented pastes, pickled vegetables and its famous native pepper to create complex dishes now loved around the world. In this class, you’ll learn the techniques and ingredients that give Sichuan cuisine its special character. We'll prepare four iconic dishes that you’ll be able to replicate easily at home.
A hands-on cooking class culminating in dinner served with wine and beer.
Any diving trip to the beautiful tropical waters of Malaysia is not complete without the feasting that comes at the end of a long diving day. Escape with Linda and your fellow students as we dive into the kitchen to make a sumptuous seafood meal! Scuba gear not required.
