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Bellevue
Upcoming Classes | |
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Greetings!
Tax day brought our business a few surprises this year. The location of our Seattle classes, the beautiful NVC Clubhouse is unable to host our classes as we are a for profit corporation.
Needless to say I'm on a hunt for a new place to host the Seattle classes. I'm making calls, lining up kitchen viewings, and generally focusing on how to turn this into a fabulous opportunity. And I'd love to get your thoughts too!
Do you know of a great location that we should check out, please let us know. Reach me anytime with your ideas at naomi@nuculinary.com, or tweet me @wasabisister.
In the meantime, if you look at the online class calendar you'll see that the Seattle classes have all been set to waitlist. Go ahead and put yourself on the waitlist if there's a class you're interested in. (You won't be charged anything.) This will give me an idea of which classes have the most demand and I can steer towards relocating those first.
And of course we still have an exciting line up of classes at Bellevue and Renton. Join us - there's lots to cook and learn this summer!
Building community through cuisine,
Naomi
Naomi Kakiuchi, RD, CD, CCP |
| Upcoming Classes | |  Sushi at Bellevue Uwajimaya Wednesday, April 28 Have you been cutting back on trips to the sushi bar to save money? Satisfy your sushi cravings at home for a fraction of the price of eating out by learning the basics of this Japanese art. You start with the essentials of preparing perfectly seasoned rice and popular roll fillings, then create your own rolls and traditional starters. Enroll here.  Miso Salmon Skewers and Inari-Zushi at Renton Uwajimaya
Thursday, April 29
My favorite appetizer and every kid's favorite sushi are the stars of this Everyday Asian Class. No coordination required to make this easy stuffed sushi. They don't take long to make if you know how! Class includes Uwajimaya store tour and a pre-packed shopping bag with all the goodies to make dinner. Enroll here.
Asian Small Plates at Bellevue Uwajimaya
Wednesday, May 5th
Entertaining is fun and easy when you're serving up these tasty Asian appetizers. They're ideal passed around on small plates as finger foods, or as a first course for your dinner party. You can even enjoy them as a flavorful dinner for one! In this class you'll get tips to make prepping and serving these dishes stress-free. Munch on our delicious appetizers while we teach you the art of easy entertaining, the Asian way! Enroll here.
 Báhn Xèo at Renton Uwajimaya
Thursday, May 6th
Do you like French crepes? Learn to make this lacey crispy crepe stuffed with shrimp or pork and tucked into a lettuce wrap with herbs and a lively salad of carrots and daikon. Add a spunky dipping sauce and you have a riot of hot/cold, crunchy/chewy, and minty/salty tastes that is fun to make! The name bánh xèo is derived from the loud sizzling sound - called xèo xèo - created when the batter hits the hot pan. Class includes Uwajimaya store tour. Enroll here. |
Red Curried Prawns
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"I have never been disappointed in a NuCulinary cooking class, the Thai red curry class was was fantastic! I really enjoyed the banter between Robert and Morrison. I can only imagine how much fun a culinary trip with them would be! I look forward to their newsletter."
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24 raw prawns, shelled and deveined, tails retained
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1/4 cup red curry paste (homemade or a commercial brand like Mae Ploy)
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1/2 cup Wondra flour
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Oil for deep frying
- 1 cup, loosely filled, Thai basil leaves for garnish
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Season the prawns with the curry paste and marinate for a few minutes.
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Sieve the curried prawns with Wondra flour or corn/potato flour, then plunge into hot oil until golden - pull out after 1 minute.
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Drop the Thai basil leaves into hot oil and immediately cover pot with lid to avoid being splattered by jumping oil. After 10 seconds or so, lift basil out with a slotted spoon. The leaves should be crisp, and jewel-like in color.
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Serve prawns with Thai sticky rice or with noodles. Garnish with fried basil leaves.
If you want more, be sure to sign up for the Globetrotting Gourmet e-newsletter and get access to their insights collected from years of travel and food adventure in South East Asia. |
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