| Pan-Asian Seafood Main Entrees (hands-on) |
Joyce Jue  Joyce Jue has written several books, including the IACP award-winning Savoring Southeast Asia. She also contributes to the San Francisco Chronicle, Food & Wine and other publications. She was a founder of the Bangkok Oriental Hotel's Thai Cooking School.
- Scallops with Thai Green Curry
- Roasted Chili Salmon Dumplings in Lemongrass Coconut Broth
- Mussels in Wasabi Coconut Cream Sauce
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Sushi 101 (hands-on)
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Alan Hirahara
A graduate of the California Culinary Academy, Alan Hirahara spent 12 years at Shogun sushi bar in Mammoth Lakes, California, working up to head sushi chef. He has been running his own sushi catering business since 2001.
- Making Sushi Rice and Slicing Fish
- Hosomaki-rice on the inside rolls
- Uramaki-rice on the outside rolls
- Nigiri Sushi
- Make-Your-Own Rolls
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Down to New Orleans (demo)
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Michael Zimmerman
Friday, June 15, 2012, 6:30 PM - San Mateo
 Michael Zimmerman was the award-winning director of visual merchandising at Draeger's for nine years. A former caterer, he does food styling for culinary celebrities and makes frequent appearances on television shows, including Eye on the Bay and Home with Lisa Quinn.
- Shrimp Po'Boy "Salad"
- Spicy Cornbread
- Chicken and Seafood Gumbo
- Bananas Foster
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