Join chef Jessica Tijerina as she walks you through the bold umami flavors of this springtime meal! We’ll use 4 simple ingredients to create an herb-fresh, hand-made pasta to go along with a savory wild mushroom ragu.

Jessica Tijerina, owner of Tijerina Global Spices

Join Koshiki in making two widely popular desserts in Japan. Sweet potato crème brulee is a rich and creamy baked dessert with a hint of sweet potato with caramelized sugar topping. Dorayaki is a moist and fluffy honey pancake with sweet red bean fillings.

Koshiki Smith, The Japanese Kitchen

Note: This class was originally scheduled for April 4. It will now be held April 18.

Join chef Jessica Tijerina as she guides you through the necessary ingredients to make a yellow curry paste from scratch using ginger, garlic, turmeric, shrimp paste and even the brightness of the citrus stalk, lemongrass. We’ll also be making a simple, no-fail recipe for fluffy rice. Vegetarian/vegan options will also be provided.

Jessica Tijerina, Tijerina Global Spices

3/28 This class has been cancelled. We apologize for the inconvenience!

3/10 update- The class for tonight has been cancelled due to instructor illness. We apologize for the inconvenience and hope to reschedule this class at a future time.
This time of year, we are still savoring the roots of last-year’s fall harvest. Join Chef AmyLeo as we move towards spring and make recipes using root vegetables to help us transition into lighter eating, while providing us with vital nutrition, unique textures, and familiar flavors.

AmyLeo Barankovich

Teriyaki is pan-fried meat or fish with soy & mirin glazing resulting in a sweet yet savory dish. This teriyaki recipe comes from Koshiki’s former restaurant using only four simple ingredients: flour, soy sauce, mirin, and ginger. On the side, we will prepare rice, miso soup, and vegetables to make a complete, well-balanced dinner.

Koshiki Smith, The Japanese Kitchen