Who's in for a culinary trip to the beautiful island state of Hawaii? Katherine Ballein will demonstrate popular dishes from this heavenly island. We'll start with Poke, cubes of marinated sushi-grade fish with Asian-inspired sauces. Spam Musubi consists of sliced spam grilled with soy sauce and sugar until caramelized , and wrapped together with sushi rice. Loco Moco is a dish with layers of rice and an incredibly seasoned beef patty, topped with an egg, and smothered in a savory gravy. Hawaiian Macaroni Salad is creamy, sweet, and tangy. Did someone say comfort food? For a sweet ending, Katherine will show us how to make Butter Mochi, a popular confection in Hawaiian bakeries. This menu will be paired with wine.

Hands-on Class

Join Katherine Ballein and learn to make your own Kimchi! This delicious fermented vegetable condiment is a Korean staple and has become popular not only for its complex flavors and variety of uses, but also its tremendous health benefits. In this hands-on class, we'll make classic kimchis, including the most common using Napa Cabbage, as well as seasonal kimchis including Asian Pear. Participants will learn how to make fermented styles, as well as kimchis that can be made in an afternoon. Students will take home the jar they make to enjoy immediately or in the coming weeks. We’ll have fried rice to enjoy with kimchi as well as other savory snacks and wine.

Hands-On Class

Join Katherine Ballein around the culinary center island and learn how to make a perfect crepe. This classic, wafer-thin French wrapping, made from a simple batter, can be turned into amazing dishes with endless possibilities. We’ll start with a Breakfast Crepe with Eggs, Prosciutto, and Goat Cheese. A delicate, savory crepe with Smoked Salmon, Crème Fraiche, Pickled Red Onion, and Dill. And our dessert crepe will envelope Cognac Macerated Berries and sit atop decadent Crème Anglaise. Don't worry about getting it right the first time, practice makes perfect! This menu will be paired with wine.

If you’re a fan of Indian food, you’re familiar with the many fabulous spices used for creating these delicious dishes. Aromatic, refreshing, fragrant, pungent, fiery spices, all tossed in the pot for an incredible result. Join Katherine Ballein as she demonstrates making a rich sauce with ginger, garlic, and Indian spices for Mushroom-Cauliflower Curry—a great make-ahead dish. For Chicken Vindaloo, the ingredient list is long but this traditional Indian dish is rich and flavorful with a spicy and tangy tomato curry sauce. We’ll serve these dishes with Naan, Chutney and Raita, a cool and creamy condiment. The finish will be a Mango Saffron Smoothie to cool us down deliciously. This menu will be paired with wine.