CANCELLED LE NEW Asian Fusion: Fri, Aug 18 ; 6:30-9:30pm; Chef Mat Wertlieb (Shattuck Ave)
- Duration: 3 Hours (approx.)
- Product code: PJJUTM
Spicy Tuna Arancini - deep fried sushi rice, tuna tartar, wasabi mayo
"Everything Bagel" Spring Rolls - cured salmon, cucumber, dill cream, "Everything" spice
Duck Confit potstickers with Orange Gastrique and Scallions
"Chicken and Waffles" - Japanese fried chicken karaage, shishito pepper waffles, togagrashi and plum syrup
Coconut Kaffir Lime Creme Brulee, Asian Pears, Mint
Class format: Start your class with a snack and a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. After you've finished cooking, sit down to a dinner party with your classmates and feast on the spread that you have just learned how to prepare. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home.
While the basis for most traditional ethnic foods are centered around the indigenous produce and livestock of their regions of origin, many techniques can be used to marry them into something new and fun. Chefs like Ming Tsai, David Cheng, and Wiley Duphrane have been cooking outside the box for years to create new and exciting combinations. Living in Northern California gives us access to local ingredients from a large host of cultures. In this course we will learn to have fun with the rules and blend Chinese, Japanese, Italian, French, American, Thai, and Mexican favorites with each other.
Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has been in a kitchen since childhood. He first fell in love with the culinary scene of the Bay Area while working on externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure to, and passion for, the various cuisines of the world. Chef Mat now works part time at both Gather restaurant and Paula Leduc Fine Catering when not teaching classes with the Kitchen on Fire team.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Wine and other Alcoholic Beverages: We whole-heartedly invite class participants (who are 21 and older) to bring any beverages they would like to enjoy during their stay at Kitchen on Fire for personal consumption. We cannot sell or distribute alcohol and we uphold ABC regulations. No minor can drink and we cannot have intoxicated students attending a class. Our friends at Vintage Berkeley wine shop on Vine Street will extend a 10% discount on any bottles you purchase for your class at Kitchen on Fire - just bring in this letter.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (email@example.com).