FC132 - SUSHI WORKSHOPS

Sunday Sushi Brunch Workshop.jpg
Chef William Foley.jpg
Sunday Sushi Brunch Workshop.jpg
Chef William Foley.jpg

FC132 - SUSHI WORKSHOPS

from 40.00

Learn to make four traditional Japanese Sushi dishes with Executive Sushi Chef William J. Foley at this fun and interactive cooking workshop. You’ll learn the secret to making sushi rice, and the proper ways to prepare dishes that are delicious, nutritious and appealing to the eye. You’ll begin the session by making crab salad, you’ll learn knife skills by cutting veggies, and discover the ingredients that make up these fresh, healthy and delicious dishes.  After eating the salad, you’ll move on to making California Maki, where you’ll learn the fine art of sushi rolling. You’ll enjoy eating the Maki, then move on to spicy tuna rolls and finally end with the grand Futo Maki. These workshops make great educational experiences, fun dates, girls or guys night out and excellent gifts for anyone who loves Sushi and loves to learn.

Date and Price:
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REGISTER FOR WORKHOP

Instructor’s Bio:

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, where 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.

NOTE: This 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, 6:30 to 8;30 p.m.

  • You have a choice of 2 workshops: January 12 or February 26

  • Cost of food is $15 per person payable by cash or check to Chef at the beginning of class.

  • Limit 12 per workshop