SD Reddit Cooks!

v.3 - Sushi for n00bs
February 12 & 13, 2012, 6:30-8pm
Download the PDF of recipes for this class 
Hands on class with delicious and easy accompaniments so you can make your own complete sushi meal.
  • Cherry Blossom Martini
  • Blistered Shishito Peppers
  • Garlic Sesame Edamame with Smoked Sea Salt
  • Easy Miso Soup
  • Inarizushi
  • Gunkan Maki (Battleship Sushi!)
  • Classic: Tuna & Salmon Nigiri
  • Nouveau: Avocado Nigiri with Tangerine and Green Tea Sea Salt
  • Classic: Hamachi Sashimi
  • Nouveau: Kampachi Sashimi with Serrano Chile and Yuzu Ponzu
  • Daifuku

The recipes in this class are not going to stick stubbornly to the traditional, but we will learn traditional sushi shapes, make classic versions of the sushi, and then create a more modern variation. We will also talk about sourcing ingredients. By the end of class, you will be able to provide your friends with beautiful sushi that would cost hundreds of dollars if purchased at a fine sushi restaurant!

v. 2 - Breakfast for Dinner 
September 12 & 13, 2011, 6:30pm 
Download the PDF of recipes for this class

Mornings after with house-cured bacon are NEVER awkward.
This class will cover how to make bacon from start to finish, including curing, slicing for various applications, and cooking. Pork bellies will be provided so you can customize your own recipe and make your own slab of bacon to take home to cure! The baked egg and potato leek hash make wonderful dishes for any meal of the day, not just breakfast, and with a scoop of ice cream, the French toast bread pudding is a killer dessert! Limited to 8 pre-paid attendees each night.

v. 1 - San Diego Summer
August 22, 2011, 6:30pm
Download the PDF of recipes for this class

Come learn how to make the staple dishes for any Summer in San Diego with do-ahead dishes that you can bring to any party; or make them all and host your own without spending hours in the kitchen!

This class will be geared toward beginners, but more skilled cooks will probably pick up some great tips and tricks learned over the years. Fundamental understanding will be the focus, rather than just following a recipe, and more advanced options will be given alongside techniques to simplify dishes.

Because this is the first in this series of cooking classes, it will be limited to 8 PRE-PAID attendees. No money will be taken at the door. Future classes may be bigger or smaller.