Want to expand your cooking skills? If you like Chinese food, consider this Chinese Street Food cooking class from Lunds & Byerly’s.
Hot and cold. Dark and light. How does the Chinese philosophy of yin and yang relate to its street food? Chef Tim Pohland demonstrates how to achieve the harmonious balance between complimentary and contrasting pairs of ingredients, colors, flavors, textures and cooking methods. Nosh on Beef Stir-Fry with Spring Onion and Wasabi Sauce, Spicy Tofu and Edamame Beans and Gai Phrik Krapao (Chicken with Green Chile and Basil).
Space is limited so RSVP soon if you are interested.
October 20, 2011
Byerly’s St. Louis Park
The class is $15 but each participant will receive a $10 gift card to Lunds & Byerly’s after the class.