FC133 - Beyond Sushi, The Simple Art of Japanese Cooking Workshop

FC133 Beyond Sushi William Foley 1.jpg
FC133 Beyond Sushi William Foley 2.jpg
FC133 Beyond Sushi William Foley 1.jpg
FC133 Beyond Sushi William Foley 2.jpg

FC133 - Beyond Sushi, The Simple Art of Japanese Cooking Workshop

from 55.00

In this course you will begin to learn the basics of Japanese cuisine with a mix of traditional and contemporary recipes served in most Japanese households.  We will prepare; Miso Soup, Oyako Donburi – Chicken with Egg and Rice and Matcha Swiss Rolls.   Japanese food is all about delivering a delicious dish using the flavors from the actual ingredients used.   The key is to use the best quality ingredients. The spices and seasonings used are simple and very minimal.  For any level chef, Japanese food is a great way to explore the flavor of every ingredient.

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William J. Foley has worked in all facets of the food service industry. At his first job, in the Boston area, at a Japanese restaurant named Tokyo, under the tutelage of Executive Sushi Chef John Lee, he learned how to roll and present sushi. William continued his education in the kitchen of Waterfront Grille in New Bedford working side by side with Executive Chef and culinary mentor Lisa DeRienso, he learned food must please the palate, and please the eye.  William was awarded the title of Executive Sushi Chef and was given the opportunity to create and execute a menu for top chefs from Japan and the US. In 2011, he started his catering career and created Sakura Bon Catering & Co. in Fairhaven where he continues to spread his love of food.

Food costs are included in the Workshop fee.

 Workshop meets at the Parish house kitchen behind St. Mary’s Church in Dartmouth. The entrance is on the left. Parking is available in the lot.

Tuesdays, 6:00 - 9:00 p.m.

 Choose from any ONE of the following dates:

  • FC133A - April 16

  • or

  • FC133B - April 30

  • or

  • FC133C - May 21