Haute Chinese

Availability:

Saturday, March 7th, 1-3 pm Open
Sunday, March 8th, 1-3pm Open

Class details:

Classical Chinese Dishes prepared and presented in a more “gourmet” style.  Dishes include: Kung Pao Shrimp, Cashew Chicken, Sweet and Sour Pork, Crispy Whole Fish with Spicy Vegetables and Garlic and Steamed Rice.  Dishes will be prepared in a steel wok set over the gas range, and basic wok techniques will be covered.