Come explore, experiment, and taste test all of the flavors of Union Market. Join us to get a hands on behind the scenes peek from the chefs and makers. Click here for prices and to buy tickets.
Bring some greenery into your home this spring with a little help from Salt & Sundry and Little Leaf! Spend the evening crafting your own macramé plant hanger and potting a succulent to pair with it. Grow your green thumb learning the basics of succulent care while sipping on tropical cocktails.
A FEAST FOR THE EYES, Burmese sweets are characterized by rich textures and unusual flavor combinations. As seen on NPR, CBS and NBC, Toli Moli is best known for bringing falooda, an internationally beloved dessert drink, to DC eaters. In this hands-on workshop led by Rangoon-born Chef JoJo, learn how to make another one of Team Toli Moli’s favorite snacks, Shwe Yin Aye, and take home a jar of cendol made in class. One of the key ingredients in Shwe Yin Aye, cendol is an emerald colored rice flour jelly made from pandan leaves.
“Shwe Yin Aye” can be translated as “make the golden heart cool” and is often served roadside with a slice of white bread to soak up the sweet coconut cream. Following a lively tutorial from Chef JoJo, make your own cendol, marvel in your golden glory, and then take some of the extra special ingredient with you for bragging rights, or for your own enjoyment!