Date | October 24, 2020 (reschedule from March 28, 2020 & 5/16/2020)

Location | Carriage House Cooking School

Time | 1:00 to 4:00 PM

Class Type | Hands On (some demonstration)

I travel to Boston often and eat at Hojoko, a Fenway area Izakaya (japanese tavern). It is fun, hip and creative, I always leave with fresh ideas.

Izakaya’s are popular drinking holes and eaters that serve small, inexpensive dishes and snacks. I explain that Izakayas are a Japanese fusion of a tapas bar and Irish pub. They are informal, social and full of spirit and energy.

Chef Curtiss will showcase some great recipes and work alongside each of you as you bring the concept of a Izakaya to life.

Recipes include:

Karaage
chicken thigh, ginger, tamari sauce, garlic, pepper, daikon root, lemon zest, sea salt, rice vinegar, sugar
Shrimp Toast
shrimp puree, japanese milk bread, japanese mayonnaise, truffle oil, lemon, kabayaki
Beef Tataki
seared beef, tamari sauce, bonito flake, vinegar, pepper
Omurice
vegetable fried rice, omelette, japanese style demi glace
Tebaski Chicken Wings
roasted chicken wings, sugar, mirin, tamari sauce, sake, rice vinegar, sesame
Dashi cucumber pickles
english cucumbers, daikon, onion, ichiban dashi, tamari sauce, ginger, pepper

There are only six (6) spots available so please sign up early as this will certainly sell out.