Happy New Year
We are going to do our best to do generations of Chinese chefs proud.
Download all the information you’ll need for the class including the Agenda with the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. Print out the recipes if you can.
Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!
CLICK HERE FOR ZOOM LINK. Meeting ID: 861 8735 4603. Passcode: 675163
See you a little before 6:00pm so we can get all set up and say hello!
Wine Pairing
Chef Joey has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it.
WHITE
Pierre Sparr Pinot Gris
Cote des Roses Rose
RED
Joseph Drouhin Beaujolais Village
Rose Mocktail
8 Servings - It’s a tricky one but worth it!
Ingredients
Juice of 1 lime
1/4 cup rosemary crystals
2 ounces rose elixir
2 ounces bottled yuzu juice
2 ounces simple syrup
Ice
18 ounces soda water
2 sprigs fresh rosemary for garnish
Rose syrup is readily available online or at some specialty food stores.
Bottled yuzu juice can be found at Asian markets. A one-to-one mixture of lemon and lime juice can be substituted.
Directions
Make the rose elixir:
In a small saucepan, bring the rose syrup and distilled or tap water to a boil over high heat.
Reduce the heat to moderate and simmer, uncovered, until reduced by half, 12 to 15 minutes.
DO AHEAD: Rose elixir can be prepared in advance and refrigerated up to 2 weeks.
Make the Shanghai Rose:
Pour the lime juice onto a small plate and spread the rosemary crystals on a second small plate.
Dip the rim of a 12-ounce glass into the lime juice, then dip it into the rosemary crystals to lightly coat. Repeat with a second 12-ounce glass.
Pour 1 ounce each of rose elixir, yuzu juice, and simple syrup into each prepared glass. Add ice and enough soda water to fill each glass.
Garnish drinks with rosemary sprigs.