Enjoy your stroll, sampling Asian street food!

There are so many senses heightened as you stroll down the street. People yelling orders, smells are intermingling and you get to sample a few amazing street foods.

Download all the information you’ll need for the class including the pre-class prep list (roughly 40 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. A heads up on the pre-class prep:

  • If you plan to do the ribs you will need to marinade the ribs the night before.

  • The steak should be marinated 1-4 hours before class starts.

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!

Don’t forget to order your wine from Northmount Liquor (15% off). They will order this special pairing in and if you choose, it can be delivered to your doorstep before class!

CLICK HERE FOR ZOOM LINK. Meeting ID: 868 9283 8822. Passcode: 990214

See you a little before 3:00pm so we can get all set up and say hello!

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Saketini

Ingredients

  • 2 1/2 ounces gin or vodka

  • 1/2 ounce sake

  • Garnish: olive or cucumber slice

Instructions

  • Pour sake and vodka or gin over ice.

  • Strain into a chilled glass

  • Garnish with a sliced cucumber. Cut a round slice or go with a very thin strip cut lengthwise down the cucumber. The first option can float on top of the drink and the second is beautiful when folded inside the glass like a ribbon.

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Shanghai 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.

Wine Pairing

Bernedette Bagshaw has 15 years in the Wine and Spirits Industry. WSET 3 and Whisky Brand Ambassador. She is a rep for Pacific Wine and Spirits.

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical.”

She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it. You can pick up a bottle at Northmount Liquor for a 15% discount. Email them at info@northmountliquor.ca OR call at 403 220-0208. Just tell them Chef Joey sent you! They do have a delivery service as well ($10).

Wine Selection:

WHITE

  • Pierre Sparr Pinot Gris

  • Cote des Roses Rose

RED

  • Joseph Drouhin Beaujolais Village