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

w/ Vegetarian & Gluten-Sensitive accommodations!

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 GLUTEN-SENSITIVE & VEGETARIAN accommodations. *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 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 fun alternative to the standard traditional rice base. We'll begin by preparing a miso-garlic whipped sweet potato gratin—a classic French-style dish infused with bold Asian flavors that serves as the foundation of our plate. Next, we'll create a rich, umami-packed “gravy'“ that seamlessly blends both cusines.

From there, we'll prepare traditional Chinese vegetables using classic French cooking techniques to maximize their flavor and texture. Finally, you'll learn five Chinese-American restaurant secrets for achieving tender, flavorful stir-fried beef. Our flash-seared beef and carmelized veggies will then be tossed with ribbons of pickled ginger, water chesnuts and sesame seed and dressed in our house sauce. 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. While we'll borrow the signature technique, we'll swap the toast for cake and finish it with a house-made Parisian raspberry coulis and delicate vanilla Chantilly cream. 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 aioli

Chinese Beef & Roasted Vegetables, (or fully planted-based version), Miso Sweet Potato Gratin

whipped sweet potato gratin, beef and/or veggies in umami sauce

“Tokyo in London” Honey Butter Cake

served with fresh raspberry coulis and chantilly cream

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.

*GLUTEN-SENSITIVE STUDENTS: 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. Please note: This class is largely gluten-free. Though our dessert contains gluten, we will provide you with an equally delicious gluten-free cake base so you may follow along with the class and create a fully gluten-free dessert. All other courses are naturally gluten-free, which exception to the fried onion condiment provided during the appetizer session which you will naturally pass on. Please note: This is not a gluten-free class. While we make every effort to avoid cross-contamination, other participants will be handling gluten-containing ingredients and will be contributing to shared dishes. Though the overwhelming vast majority of our gluten-sensitive participants are comfortable with our mixed format please note: Due to the potential for trace gluten exposure, this class may not be appropriate for guests with celiac disease or those with heightened concerns. We request organizers forward menus to affected team members for review prior to booking.

*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 note while your neighbors will be protecting their boards with parchment paper during the appetizing course (after which, and as a secondary precaution, all boards will be flipped as we enter the following sessions) there is always the risk, however minimal, for cross contamination. While we make every reasonable effort against transfer we cannot be held responsible for cross contamination due to our class structure. Please book with these considerations in mind.

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.