August 2, 3, 4 (10:30 am to 3 pm)

WASHOKUcooking & KANSHAcooking

WORKSHOPS hosted by Within the Wild

(Homer, ALASKA)

Menus will combine key Japanese pantry items with local Alaskan products... dishes such as miso-marinated broiled rockfish, cold poached salmon in bamboo leaves, kelp and mushroom relish and red and white pickled radishes celebrate summer bounty.

For more information, call 1-907-274-2710 or contact:

info@withinthewild.com

 





A Taste of Culture

culinary programs in Japan

will resume in the

FALL 2011

Instruction by Elizabeth Andoh

AUGUST 6 (Saturday 2 - 4:30 pm)

Kansha Kitchen Cooking Challenge

A cooking workshop and competition conducted by ELIZABETH ANDOH at 18 Reasons (San Francisco, CA)

The RULES: Upon arriving at  classroom, participants will be assigned a place at one of four prep stations (4 people to a station). Each station will have a "black box" containing a few plant-based ingredients. With your teammates you will choose several foodstuffs from the box and decide upon two dishes to make from them. Once an ingredient is selected, it must be used entirely. USING FOOD FULLY is the goal! Elizabeth will go from station to station during this time, offering suggestions and advice as needed.