Asian Street Food: 4 Class Series
With Chef Eric Adema, Owner of Plus 1 Catering Series breaks down as follows: Class #1: Vietnamese Street Food: Thursday, September 12- Vietnamese food is considered by many to be the best of the southeast Asian cuisines, possibly due to the culinary influences acquired during the French occupation. Unique, tasty combinations were the result and their world-famous street food is no exception! In this class you will first learn how to make Bahn Xeo or Vietnamese crepes with cardamom rubbed pork. Next we’ll make Bun Cha, or Vietnamese meatballs. Then we’ll make Pho’ noodle bowls with homemade star anise bone broth, grilled marinated beef, herbs & fresh lime. The class finishes with 5-spice chicken Bahn Mi, or as they are commonly known, “Saigon Sandwich.” As a bonus, this class will offer a sweet slow drip coffee demo which will also be available to taste for anyone needing a little “pick me up.” Beer or Sake will be available to pair with items as we snack on our creations throughout the evening for those 21+ Class # 2: Thai Street Food: Thursday, September 26- Food from Thailand truly exemplifies traditional southeast Asian food with minimal influence from the western culinary world. Thai food is fresh, healthy, and deeply satisfying with its vibrant flavors. Class will begin with Tom Kha Gai, also known as coconut shrimp soup. Then we will hand roll Poh Pia Tod or crispy chicken spring rolls with fresh herbs & lettuce. Next, we’ll make Som Tum or green papaya salad with cashews topped with Yam Nua (marinated spicy rare beef) with spearmint & rau ram. We finish class with ground pork Pad See Yu, a dish with caramelized flat rice noodles & sweet soy. We will also include a Thai iced tea demo which will also be available to sample. Beer or wine will be available to pair with items as we snack on our creations throughout the evening for those 21+ Class #3: Dim Sum: Thursday, October 10- CLASS CANCELED Some believe that the term Dim Sum originated in the Eastern Jin Dynasty. According to legend, an unnamed general ordered civilians to make buns and cakes and send them to the front line, in order to express his gratitude towards his soldiers after battles. The Chinese characters for “gratitude” were then abbreviated to “dim Sum.” This may be just a story, but it is true we are all grateful to have dim sum! This class will focus on the techniques involved in making 4 classic dim sum favorites. We will start with Dan Tat or Hong Kong style egg custard tarts. Next, we will make spicy shrimp & scallop Shu Mai, or open-faced dumplings. While those are steaming, we will hand roll dough for BBQ chicken Char Sui Bao or” steamed buns” and finish the class with pork Xiao Long Bao or “soup dumplings.” The bamboo steamers will be going nonstop so we can feast on our creations throughout the whole class! Beer and wine pairings available for those 21+ Class # 4 Dim Sum (Rescheduled) Thursday, October 24 About the Instructor: Chef Eric Jan Adema first learned his passion for food while cooking his great grandmother’s recipes with his mother as a kid. In 1989 his family took over the Boulders Inn in Connecticut, and by age 24 he became the head chef . In 2003, Eric moved to San Francisco where he worked as a chef & restaurant consultant for over 10 years. He now lives in Boulder Creek .
1101 Fair Ave
Santa Cruz, CA 95060