In cold weather, making stock will warm up our dwellings and hearts. In this class, you will learn how to make stock, and Chef Paul will also demonstrate how to utilize trimmings from produce and meat. Once the stock is made, shabu-shabu can be served. It’s a great way to entertain by gathering your friends and family around the hotpot on a cold winter day.
Limited space; registration is required. Registration will open at 10 AM two weeks prior to program date, on November 30. Please use the sign up link below or call (608) 246-4547 to register.
Presented in partnership with Willy Street Co-Op.
About the Presenter
Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."