Finally—and after much ado—we're excited to present our new East & West menu!

w/ Vegetarian Option!

Each class is between 2.5 and 3 hours. Doors open 15 minutes early and we get going right away. You will be cooking with a team in this class. BYOB welcome.

Regularly scheduled classes: $99.90/Student - plus tax, please inquire about Team-building/Private Events pricing-see note below:

This class has a VEGETARIAN option! *See footer below for full details. We will not be prepared for you unless verified.

We gladly welcome skilled young cooks aged 13 and up; please be aware that our classes primarily include adults and discussions are geared toward an adult audience. For the safety and comfort of all participants, minors must be accompanied by a guardian. Please notify us in advance if you will be bringing minors. Thank you.

MENU

Appetizer: Our opening course is inspired by the vibrant flavors of Hawaiian, Polynesian, Californian, and Japanese cuisines. Think of it as a deconstructed sushi roll featuring (fully cooked) shrimp, sticky rice, pineapple, sweet and sour sauce, chili crisp, and fun finishing touches like crispy fried onions, toasted coconut flakes, and sriracha Kewpie aioli. Don’t do shrimp? No worries, just let us know, we have a fully plant-based option available for you to enjoy. *Shrimp allergies please see footer.

Throughout this course, we'll explore how contrasting flavors work together, giving you the opportunity to customize your dish to suit your own palate. You'll also learn a classic rice-ring molding technique that was popular in fine dining during the late 1980s and early 1990s. It's all back again!

Entrée: Our entrée is a celebration of Eastern and Western culinary techniques, drawing inspiration from Chinese, French, and Chinese-American traditions.

Moving forward with our fusion theme, our entree will feature an western alternative to the standard traditional rice base. We'll begin by preparing a sweet potato gratin, a classic French-style dish infused with subtle Asian flavors that serves as the foundation of our plate.

From there, we'll prepare traditional Chinese vegetables two ways (a roasty & fresh take) and learn five Chinese-American restaurant secrets for achieving tender, flavorful flash-cooked beef. Our seared beef and veggies will then be tossed and dressed in our special house sauce, a fresh, sweet and salty finish that seamlessly blends both cuisines. Whether you choose to keep your dish vegetable-forward or add beef, you'll leave with a complete and delicious meal.

Dessert: For dessert, we'll travel to London for inspiration from the famous Japanese bakery behind the viral Japanese honey butter toast. Similiar to “Shibuya Toast” this special treat is widely eaten in Japan as a decadent dessert. We will finish ours with a house-made Parisian raspberry coulis and vanilla chantilly. Somehow, every evening ends in France at The Prickly Pear!

Come join us in exploring arguably one of the hottest cuisine fusions happening now, East + West.

And then, of course, sit, and enjoy the meal you have so carefully prepared.

Polynesian Shrimp (or plant-based) Stack

Japanese sticky rice, pineapple, sweet/sour sauce, chili crisp, Kewpie sriracha aioli

Secret Beef & Vegetables, (or fully planted-based version), Sweet Potato Gratin

sweet potato gratin, beef and/or veggies in house special sauce

“Tokyo in London” Honey Butter Toast

served with fresh raspberry coulis and vanilla chantilly

Wine & drinks pairing recommendations: Sake, Gewürztraminer, Sauvignon Blanc, Rose and Pinot Noir or a cold Tsingtao or Tiger Beer. Please note this is a lengthy time for just one bottle, you may want to plan for both prep and dinner.

*VEGETARIAN STUDENTS: This class has accommodations to comply with lacto-ovo vegetarian restrictions. Though it contains dairy and eggs we can easily substitute plant based ingredients for the appetizer and omit the beef in the entrée. Just let us know after booking by going to the “contact us” tab and messaging us directly, otherwise we will not be prepared for you.

Shrimp Allergies: Please be aware that other guests in the class may be preparing and consuming a shrimp-based dish alongside you. While we take reasonable precautions to minimize the risk of exposure and cross-contamination, we cannot guarantee an allergen-free environment.

Due to the structure of the class and the shared preparation space, there is always a possibility of cross-contamination, even with careful precautions. By booking the class, you acknowledge and accept this risk.

Please consider these factors when deciding whether the class is appropriate for you.

PLEASE NOTE REGARDING ABOVE DIETARY ACCOMMODATIONS: If you do not message us directly via “contact tab” the day of booking, we will not be prepared for you on the day of class.

Please discuss any dietary restrictions with our staff prior to booking, go to “contact us” in menu

We may need to make reasonable modifications to menus due to availability or class sizes.

We respectfully request that you do not confuse us with a restaurant. We conduct cooking classes. We run one specific menu each class and are not prepared to alter the ingredients or preparation on the fly. We are chefs, not dietitians👩‍🍳 Please read our menus carefully and consider your specific dietary restrictions prior to booking.

Please review our Rescheduling/Cancellations tab prior to booking.