CHEF’S TABLE: Asian Takeout Favourites (Demo)
- Tuesday, May 2, 2017
6:30 pm - 9:00 pm
Discover how fun and easy it can be to make some of your own classic Asian takeout dishes right in your own kitchen at home.
Our instructor will introduce you to authentic Asian ingredients and share secrets for balancing flavours from a variety of classic dishes. He’ll share techniques for making spring rolls and wontons for soup plus showing you how to properly season a wok. He’ll show you how to create the perfect balance of sweet and sour in everyone’s favourite chicken dish. We’ll finish on a sweet note with a twist on a classic French dessert infused with lemongrass. No need for takeout anymore.
* To register using a Gift Card, please call (519) 954-8772. Our online registration system does not redeem gift cards.
Menu: Fresh Shrimp Spring Rolls with Soy Chili Sauce, Wonton Soup with Shitakes and Bok Choy, Sweet and Sour Chicken with Chinese Style Rice, Carrot, Celery and Cabbage Slaw, Lemongrass Crème Brulee.
Meet The Instructor…Simon Briggs
Simon left the forestry industry in Scotland in 1998 to take a cooking job in an Edinburgh pub. After travelling the world from 2003 to 2005 working in restaurants in New Zealand, and a cattle ranch in rural Australia, Simon ended up in Canada working as a line cook. Simon’s passion for pastry began in 2008; soon after he enrolled at The Stratford Chefs School, where he graduated top of his class. Simon has worked Garde Manger and Pastry at Rundles Restaurant (Stratford, Ontario), Baker at The Bakery at Pazzo (Stratford, Ontario) and Pastry at Bijou Restaurant (Stratford, Ontario). Simon also staged at Martin Wishart’s Michelin star restaurant (Edinburgh, Scotland), and at Chez Panisse (Berkeley, California.) He is currently the Pastry Chef at Mercer Hall Restaurant (Stratford) and is in his third year of teaching pastry and cookery at the Stratford Chefs School.