Toli Moli x Duende District present: COOK + BOOK, a friendly gathering on the last Wednesday of each month to learn more about cooking with Asian ingredients at home.
On May 30th, get schooled by the next Iron Chef, co-founder of critically acclaimed Himitsu and Petworth rising star, Kevin Tien. Chef Kevin will show you how to make his simply beautiful hamachi crudo and nước chấm, an essential Asian condiment with endless applications. This versatile sauce can be altered based on how you plan to use it, and guests will get a few extra special treats made by Chef Kevin to dip in the sauce.
After the COOK + BOOK class, chat with Team Toli Moli about what ingredients at Toli Moli’s Burmese Bodega you can use for cooking at home. Following the demonstration, thanks to a partnership with District Fishwife, Almaala Farms and Toli Moli, you’ll also get a “bodega bag” filled with ingredients to make your own chef-approved meal at home!
This month’s featured book available for purchase is The Slanted Door by Charles Phan, an acclaimed Bay Area chef of Chinese descent whose family settled in Chinatown. Phan has proven through the phenomenal success of Slanted Door Restaurant that combining the Bay Area’s sensibility for fresh ingredients with Vietnamese time-honored cooking techniques is a perfect marriage. More than fifteen years later, he continues to prove that showcasing farm-fresh, locally sourced products and preparing everything from scratch has put The Slanted Door on the cutting edge of Vietnamese cuisine.
Each month at COOK + BOOK, you’ll have the opportunity to:
- purchase a book written or recommended by the chef presenter
- enjoy dynamic conversations moderated by local food entrepreneurs
- take home a “bodega bag” with key ingredients from class
- meet new friends interested in Asian food, cultures, and cuisine
- learn a new recipe using Asian ingredients from Toli Moli’s Burmese Bodega and other Union Market businesses
Need more info? Click here.