East-meets-West Kitchen

{Vegetable fermentation class on Sunday, 11/13?}

Hi Everyone,

Hope this message find you well.

I know I've been quiet since April. But I was thrilled to see local radishes and cabbages showing up in our farmers' market last Saturday. I couldn't help making12 quarts of kimchi/ferment at the end of that day! While I was making it, I kept thinking some of you who missed my vegetable fermentation classes in the past might be interested to try now that the timing and the ingredients are perfect!!

I know this is a very short notice. But I am willing to offer one class before Thanksgiving so that you'll be ready to ferment away for the rest of fall/winter when the local vegetables make the best ferments! They'll be perfect to serve on the side to help your belly digest the usually rich and heavy turkey meal, too!

The class time will be less than 2 weeks from now on Sunday, 11/13. Let me know if you're interested. I'll need to have at least 6 people to make the class.

Thank you and hope you enjoy all the beautiful fall colors!

Pei from the East-meets-West Kitchen

Some images from my "Tasty and nutritionally-balanced lunchbox" cooking class on 04-24-16. (Photos by Michiko Owaki)

{Mouth-watering and nourishing lunchboxes cooking class}
Sunday, 4/24, 2-4:30pm
$45

I still have some spots available for the coming Sunday's lunchbox class. If you're interested, please let me know ASAP!

We'll cook together 2 dishes on site, then using the freshly cooked foods and some easily prepped (ahead and on site) sides to assemble 2-3 lunchboxes at the end. In addition, I'll share with you my planning process, tips on prepping the ingredients ahead of time, safety issues and tips, assortment of lunchbox designs, materials, and the accessaries, etc. It'll be a fun demo/lunchbox-tasting party!

This will be my last spring class until mid summer. Please sign up ASAP or share it with someone might be interested. Thanks!

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Mouth-watering and nourishing lunchboxes
Sunday, 4/24, 2-4:30pm
$45
Packing lunches for yourself, your child, or any family member should be fun and rewarding, especially if you know that you or your lunchbox eater will enjoy the prepared foods. In this class, I’ll demonstrate how to pack attractive, delicious, and nutritiously balanced lunchboxes each prepared in 30 or less minutes. The three key factors: planning, planning, planning! If you consider to start packing lunches, or want to stop packing sad-lunches, I’ll share with you my lunchbox planning process, ways to get it done, and how to present it nicely in a rushed weekday morning.

{Our upcoming class} Only few spots left. Grab it when you can, or share this post to whoever might be interested.

Basic technique: how to stir fry…properly and healthfully
Sunday, 3/27, 2-4:30pm
$45
“Stir-fry” in Chinese restaurants usually means deep-frying the ingredients briefly before tossing them in the wok to get the crunch. In home cooking, however, very few people (even Chinese) do that. There are still ways to get those veggies crunchy enough without dunking them in oil. In this class, participants will learn the essential stir-fry techniques such as chopping veggies, cooking order, proper way of preparing meat/tofu, sautéing leafy greens, and making stir-fry sauces for a quick and healthy meal.

{Sunday, 3/13, 30-minute healthy and nutritiously balanced meals class}

Spring is finally here! Hope you've enjoyed the early spring days so far. While spring bulbs are peaking out of the ground and lifting our spirit, feeding family healthfully continues to be the struggle of many working parents. We all know this too well: Just because you know something is good for you doesn't mean that you (or your family) are going to eat it; no matter how delicious something is, if it's not easy to prepare at the end of a busy day, it won't make it to the dinner table.

Fortunately, there are ALWAYS ways to throw a quick and healthy family meal together without sacrificing the tastes or break your back. I'll show you just that. If you're not going out of town for spring break, come join me and find out!

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30-minute family meals
Sunday, 3/13, 2-4:30pm
$45

I confess. Even I enjoy spending time in the kitchen developing and testing recipes, there are times I simply can’t find the energy or motive to cook. Just like you. Most of the times, though, I wouldn’t just give in and dine out, thank to some quick and easy family meal ideas (aka my go to dishes in a pinch) that turned up at the time of desperate. I am not only talking about healthy, but also nutritiously balanced meals. In this class, participants will learn the time-saving tips on prepping and planning quick dinners, while tasting couple sets of meals prepared on site. Each set of meal can be done within 30 minutes.

{Calling all kimchi lovers}
There are still spots available for the kimchi making class on Sunday, 2/28.

Please see the class description below and reply to this post ASAP if you're interested. Spread the words, invite a friend, or take a family member with you! It'll be a fun and delicious class!!

Also, I've started taking registrations for the next "30-minute family meals" class. Please leave a comment or message me if you're interested. Thanks,

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Veggie Fermentation Part 2: Korean kimchi, raw and cooked.
Sunday, 2/28, 2-5pm
$ 45

kimchi is probably the most known and enjoyed Asian ferment worldwide. It’s pungent and full of aromatic herbs and spices, enhancing the flavor of everything you eat it with. Although eating it raw retains the most health benefits, there are many ways to incorporate cooked kimchi into everyday meal for good eats. In addition to making kimchi on site to take home, class participants will taste two dishes prepared with kimchi during the class.

*Participants are strongly encouraged to take one (or both) fermentation class(es). The ferments are truly lifesavers when you only have limited time and energy to cook, or limited ingredients to cook with.

30-minute family meals
Sunday, 3/13, 2-4:30pm
$45

I confess. Even I enjoy spending time in the kitchen developing and testing recipes, there are times I simply can’t find the energy or motive to cook. Just like you. Most of the times, though, I wouldn’t just give in and dine out, thank to some quick and easy family meal ideas (aka my go to dishes in a pinch) that turned up at the time of desperate. I am not only talking about healthy, but also nutritiously balanced meals. In this class, participants will learn the time-saving tips on prepping and planning quick dinners, while tasting couple sets of meals prepared on site. Each set of meal can be done within 30 minutes.

{Veggie Fermentation class: Part 2-- Korean kimchi, raw and cooked}
Sunday, 2/28, 2-5pm
$ 45
Do you know that 2 oz of homemade sauerkraut ( including Korean kimchi, Latin American curtido, Chinese sour cabbage, etc.) has more probiotics than a bottle of 100 count probiotic capsules? And it's soooooo....... SAFE AND EASY to make at home! Don't let the fear get in the way. Come learn this millennia-old food tradition in a hands-on, cheerful environment! Ask your friends and family to come, too. It's meant to be fun!!
Get empowered to start making delicious foods that happen to be super good for you; stop buying probiotics, or any store-bought kraut ($10-12/pint in Health Food stores!!), and start fermenting!
If you've missed my part 1 basic veggie fermentation class last Sunday, you'll have another chance to catch up this weekend. The principles of fermenting vegetables are the same. And if you've learned how to make kimchi, you can make any kind of veggie ferment!
kimchi is the most known and enjoyed Asian ferment worldwide. It’s pungent and full of aromatic herbs and spices, enhancing the flavor of everything you eat it with. Although eating it raw retains the most health benefits, there are many ways to incorporate cooked kimchi into everyday meal for good eats. In addition to making kimchi on site to take home, class participants will taste two dishes prepared with kimchi during the class.

We still have couple spots available for the upcoming "Part 1: Basic Veggie Fermentation" class on Sunday, 2/21. We're also taking registration for the second part of the fermentation class--"Korean kimchi, raw and cooked" on Sunday, 2/28. Please leave the comment below or message us if you're interested. Thanks!

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Introducing fermentation…
You try to eat and feed your family healthfully but don’t always have time or energy to cook? Keeping a few ferments at hand might be your lifesaver! Fermentation is easy. Everyone can do it in a home kitchen with the basic tools. You don’t need to be a seasoned cook, or even know how to cook (in most cases) to make delicious ferments that happen to be good for you!
With minimum prepping, fermentation is a transformative life process that creates delicious foods while giving us health, vitality, and, to me, the glorious co-existence, not warfare, with microorganism.
The process of fermentation not just preserves foods. It makes food more digestible and nutritious. It retains otherwise easily-oxidized nutrients (such as vitamin C and other antioxidants) in food. It produces nutrients and goodies such as probiotics and B-vitamins that are not found in fresh ingredients. It also renders toxins in food, naturally occurred or polluted by conventional sprays, harmless for consumption. Live, unpasteurized, fermented foods carry friendly bacteria directly into our digestive systems, facilitating the digestion, strengthening the guts while promoting immune balance (2/3 of our immune cells reside in the digestive tract).
Part 1: Basic veggie ferments
Sunday, 2/21, 2-4:30pm
$40
In this class, basic fermentation process and techniques will be explained and demonstrated. Participants will sample different veggie ferments (both Western and Asian styles) and have opportunity to make their own to take home. Ways of using veggie ferments will be introduced, or made for tasting on site, if time permits.

Part 2: Korean kimchi, raw and cooked.
Sunday, 2/28, 2-5pm
$ 45
kimchi is probably the most known and enjoyed Asian ferment worldwide. It’s pungent and full of aromatic herbs and spices, enhancing the flavor of everything you eat it with. Although eating it raw retains the most health benefits, there are many ways to incorporate cooked kimchi into everyday meal for good eats. In addition to making kimchi on site to take home, class participants will taste two dishes prepared with kimchi during the class.
Due to its long list of ingredients, kimchi is considered a more labor-intensive ferment. Although not required, I recommend that you take the basic fermentation class first so that you don’t feel overwhelmed by the process, giving up fermentation all together.
**Other forms of fermentation classes (such as beverages, miso making, etc.) to be continued if there’s enough interest.**
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{2016 spring class schedule}

Finally, our kitchen is ready to roll and the classes are back!
Please find the following spring class schedule and drop me a line if you are interested in participating any one of them. Thanks!

East-meets-West Kitchen
Hands-on cooking classes featuring primarily local, seasonal, organic whole food ingredients prepared in a delicious, colorful East-meets-West style.

2016 spring class schedule

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Introducing fermentation…

You try to eat and feed your family healthfully but don’t always have time or energy to cook? Keeping a few ferments at hand might be your lifesaver! Fermentation is easy. Everyone can do it in a home kitchen with the basic tools. You don’t need to be a seasoned cook, or even know how to cook (in most cases) to make delicious ferments that happen to be good for you!

With minimum prepping, fermentation is a transformative life process that creates delicious foods while giving us health, vitality, and, to me, the glorious co-existence, not warfare, with microorganism.

The process of fermentation not just preserves foods. It makes food more digestible and nutritious. It retains otherwise easily-oxidized nutrients (such as vitamin C and other antioxidants) in food. It produces nutrients and goodies such as probiotics and B-vitamins that are not found in fresh ingredients. It also renders toxins in food, naturally occurred or polluted by conventional sprays, harmless for consumption. Live, unpasteurized, fermented foods carry friendly bacteria directly into our digestive systems, facilitating the digestion, strengthening the guts while promoting immune balance (2/3 of our immune cells reside in the digestive tract).

Part 1: Basic veggie ferments
Sunday, 2/21, 2-4:30pm
$40

In this class, basic fermentation process and techniques will be explained and demonstrated. Participants will sample different veggie ferments (both Western and Asian styles) and have opportunity to make their own to take home. Ways of using veggie ferments will be introduced, or made for tasting on site, if time permits.

Part 2: Korean kimchi, raw and cooked.
Sunday, 2/28, 2-5pm
$ 45
kimchi is probably the most known and enjoyed Asian ferment worldwide. It’s pungent and full of aromatic herbs and spices, enhancing the flavor of everything you eat it with. Although eating it raw retains the most health benefits, there are many ways to incorporate cooked kimchi into everyday meal for good eats. In addition to making kimchi on site to take home, class participants will taste two dishes prepared with kimchi during the class.

Due to its long list of ingredients, kimchi is considered a more labor-intensive ferment. Although not required, I recommend that you take the basic fermentation class first so that you don’t feel overwhelmed by the process, giving up fermentation all together.

**Other forms of fermentation classes (such as beverages, miso making, etc.) to be continued if there’s enough interest.**
------------------------------------------------------------------------------------

30-minute family meals
Sunday, 3/13, 2-4:30pm
$45
I confess. Even I enjoy spending time in the kitchen developing and testing recipes, there are times I simply can’t find the energy or motive to cook. Just like you. Most of the times, though, I wouldn’t just give in and dine out, thank to some quick and easy family meal ideas (aka my go to dishes in a pinch) that turned up at the time of desperate. I am not only talking about healthy, but also nutritiously balanced meals. In this class, participants will learn the time-saving tips on prepping and planning quick dinners, while tasting couple sets of meals prepared on site. Each set of meal can be done within 30 minutes.

*Participants are strongly encouraged to take one or both fermentation classes. As mentioned previously, the ferments are truly lifesavers when you only have limited time and energy to cook, or limited ingredients to cook with.

Basic technique: how to stir fry…properly and healthfully
Sunday, 3/27, 2-4:30pm
$45
“Stir-fry” in Chinese restaurants usually means deep-frying the ingredients briefly before tossing them in the wok to get the crunch. In home cooking, however, very few people (even Chinese) do that. There are still ways to get those veggies crunchy enough without dunking them in oil. In this class, participants will learn the essential stir-fry techniques such as chopping veggies, cooking order, proper way of preparing meat/tofu, sautéing leafy greens, and making stir-fry sauces for a quick and healthy meal.

https://www.facebook.com/loveyou100meters/media_set?set=a.10203639480402779.1073741857.1089523063&type=3&pnref=story

All about rice
Sunday, 4/10, 2-4:30pm
$45
“How do I cook the rice that tastes just like that of Asian restaurants?” If you are asking this question, this is the class for you. Rice is a very versatile ingredient. It can be served as a side, main dish, and even dessert. In this class, you’ll learn about different variety of Asian rice and how they are prepared. While white rice is considered basic, this class also addresses whole grain rice to expand your taste buds and cooking repertoire.

Mouth-watering and nourishing lunchboxes
Sunday, 4/27, 2-4:30pm
$45
Packing lunches for yourself, your child, or any family member should be fun and rewarding, especially if you know that you or your lunchbox eater will enjoy the prepared foods. In this class, I’ll demonstrate how to pack attractive, delicious, and nutritiously balanced lunchboxes prepared in 30 minutes. The three key factors: planning, planning, planning! If you consider to start packing lunches, or want to stop packing sad-lunches, I’ll share with you my lunchbox planning process, ways to get it done, and how to present it nicely in a rushed weekday morning.

Here are examples of lunchboxes:
https://www.facebook.com/loveyou100meters/media_set?set=a.10203639480402779.1073741857.1089523063&type=3&pnref=story

Our upcoming class:

Sunday, Oct 5, 2-4:30pm—“Savoring the Ferments” Class
Fermentation is defined as the transformative action of microorganism on food. Although the main purpose is to preserve food, fermentation also increases the nutrients, creates probiotics (good bacteria), makes food more digestible, and enhances flavors. In this class, participants will learn to incorporate Asian ferments such as miso, tempeh, and kimchi into everyday cooking. ($40. Register by Thursday, Oct 2.)