COOKING WITH CHEF IRENE YIM
Irene Yim has worked in resturants all her life. She graduated from the California Culinary Academy Le Cordon Bleu in San Francisco with honors and has worked for numerous acclaimed chefs in the Bay Area. Her passion for food and cooking has taken her all over the world. Yim has undergone apprenticeships in Singapore and Thailand, worked as a sausage maker and cheese monger in New Orleans, ran banquets in Sausalito, and authored receips for Chef Martin Yan. Since then her interests have turned to how food affects the greater population outside of the restaurant setting, and is now a Food Science PhD student at UC Davis.
EVENT DATE: Friday, November 10, 2017
COOKING CLASS: 5:00pm; Food Innovation Lab
COST: $65.00 per person; includes hands-on cooking, dinner, dessert and wine. (Must be 21+ to participate in wine pairing)
MENU: NEW HOLIDAY SIDES
* Lamb meatballs with roasted kohlrabi and couscous
* Salt roasted sweet potatoes, maple brown butter, curry panko
* Miso glazed turnips
* Roasted pear salad, shaved blue cheese, honey vinaigrette
* Savory bread pudding
* Braised cabbage with anchovies
* Smoked salmon, apple, fennel salad with juniper and citrus
* Chocolate and triple cream toast, fleur de sel
The University has strict health requirments when working in the kitchen. Please be prepared to pull long hair back in a pony-tail with a hairnet (will be provided) or you may bring your own baseball cap. Beards will need to be covered as well. Closed-toe shoes and pants are required when working in the kitchen.
Email: Zeya Xue with questions: firstname.lastname@example.org.
Menu may be subject to change slightly based on ingredient availabilty