Friday, February 24th, 7pm
Chef Pablo Zitzmann
If you haven’t enjoyed a steaming hot bowl of pho, then you haven’t lived! Join us for a Vietnamese culinary adventure as we learn the techniques used of making classic pho from the North and the South, as well as the ever popular Pho Ga. From the rich broths to the variety of fillings, there is a lot to know about making your own pho.
BEEF PHO Sliced Black Angus Beef Rib Eye, Bone Marrow Broth, Bean Sprouts, Cilantro, Ginger and Mint, Noodles
BUN RIU CUA Florida Crab and Shrimp, Broth, Vermicelli Noodles, Kalamansi, Lemon Balm and Scallions, Charred Tomatoes, Annato Oil
PHO CHAY Mushroom and Kombu Broth, Soft Tofu, Nashi Pear and Sambal Oelek, Scallion, Fresh Noodles and Yuba
WHAT THE PHO Tamarind Broth, Chicken Tsukune, Rau Ram, Cilantro, Basil and Mint, Vermicelli Noodles, Onsen Tamago, Furikake
Sunday, February 26th, 11am
Chef Aaron Drelinger
We're taking a soulful trip down to the Big Easy! Join us for Brunch in Nola with all the quintessential dishes that make N'awlins a supreme culinary capital.
Menu: Mini Oyster Po'Boy; Cajun Jambalaya; Shrimp and Grits; Bread Pudding with Bourbon Sauce; and of course some Bloody Mary
Tuesday, February 28th, 7pm
Chef Pablo Zitzmann
Learn recipes and techniques on how to make Traditional and Non Traditional Ahi Poke dish at home. Chef Pablo share tips on sourcing ingredients, recipe variations, and how to make your finished dishes look gorgeous. We will enjoy these poke creations, with a few very interesting wine pairings from our friends over at Uvvaggio.
“POH-keh” Ahi Tuna, Sweet Onion, Shoyu, White and Black Sesame, Scallion, Rice Wine Vinegar, Crumbled Hazelnuts, Hawaiian Salt
Poke “ Taco” Tuna Belly, Tobanjan and Ginger, Nashi Pear and Jicama, Nori Sheets
Salmon Poke QP and Sambal Oelek, Kimchee Furikake, Daikon Oroshi, Wakame and Scallion, Unagi Sauce
Ono Wahoo Diced Wahoo, White Soy, Red Onion and Rambutan, Culantro