Restaurants all over the country have started to embrace Korean flavors and techniques creating dishes that are not quite Korean, not quite American. What is this new contemporary American cuisine? The beauty is there is no definitive answer. Chefs are being allowed and encouraged to increase their culinary curiosity leaving diners delighted and full. Chef Clara Park will demo and prepare baby kale salad with toasted sesame vinaigrette, kimchi bacon fried rice, seafood pancake, poached fish with kimchi beurre blanc, and misugaru cake with seasonal fruit. PURCHASE TICKETS HERE.

Learning the basics of knife skills will open up a world of improved cooking simply by cutting down on prep time and allowing you to become more comfortable with your knife. From learning how to mince garlic to dicing an onion, the proper way to chop herbs or safely cut a carrot, this hands-on workshop will have you wowing yourself with the new found ease with which you can wield your knife and tackle recipes. Knife skills are life skills and Chef Clara Park of eat cetera philly will give you the confidence and secrets to master them all. The class will culminate in a build your own taco bar which will have assorted toppings made from our knife cuts. PURCHASE TICKETS HERE.

Restaurants all over the country have started to embrace Korean flavors and techniques creating dishes that are not quite Korean, not quite American. What is this new contemporary American cuisine? The beauty is there is no definitive answer. Chefs are being allowed and encouraged to increase their culinary curiosity leaving diners delighted and full. Chef Clara Park will demo and prepare baby kale salad with toasted sesame vinaigrette, kimchi bacon fried rice, seafood pancake, poached fish with kimchi beurre blanc, and misugaru cake with seasonal fruit. PURCHASE TICKETS HERE.

Chef Clara Park will teach you how to portion out and prepare beautiful fish filets, pan sear fish perfectly and make the perfect accompaniment: beurre blanc. Fish cookery doesn't have to be scary, students in this class will learn the techniques and skills to make restaurant quality fish dishes in their own kitchen. Purchase tickets HERE.

The wonderful and delicious bounty of a traditional Italian meal cannot be beat. Chef Clara Park will take you on a gustatory journey from antipasti to pasta then meat course and finally a sweet ending explaning the techniques and ingredients typically featured in these preparations. La dolce vita is enjoying this culinary experience. Expect seasonal vegetables, cured meats and cheese for the antipasti course, handmade pasta with a pasta tutorial, freshly prepared meat or seafood and tiramisu for dessert. Learn why Italians don't seem to suffer from bloated waistlines and how a dessert can really be a pick me up. Can't wait to cook for you! Purchase tickets HERE.

Every great chef knows a million ways to cook with eggs. In this class, we will learn how to make a perfect aioli (emulsion) and cook eggs a few different ways (hard boiled, poached, scrambled). You will discover the versatility of the egg in these preparations and be on your way to building up your culinary skill set. We will prepare the following dishes: asparagus with sauce gribiche, garlic potato salad and scrambled eggs with creme fraiche and herbs. Purchase tickets HERE.

Chef Clara Park will teach you the secrets to making the tastiest gazpacho, the most beautiful paella and the vegetable seen on many tables, hearts of palm salad in this hands-on cooking class. Spanish cuisine is full of vibrant flavors and the freshest produce and seafood. Tackle these time honored recipes and impress yourself and your guests. Nothing celebrates the tomato like gazpacho and nothing is as impressive as bringing a freshly made paella to the table. We will learn what to look for when purchasing shellfish, how to tell if your vegetables are fresh and the best practices for preparing these dishes. Purchase tickets HERE.

How do microorganisms we cannot see, time, chili flakes, and the humble napa cabbage transform into the beloved national dish of South Korea? Fermentation. This almost magical reaction happens in some of our favorite foods and drink like bread, beer, wine, kimchi and pikliz. This hands-on workshop will discuss the dos and don'ts of fermentation as well as teach participants about where in the world we can find this time honored technique. Students will get to make their own napa cabbage kimchi and Haitian pickled condiment, pikliz. Purchase tickets HERE.

Restaurants all over the country have started to embrace Korean flavors and techniques creating dishes that are not quite Korean, not quite American. What is this new contemporary American cuisine? The beauty is there is no definitive answer. Chefs are being allowed and encouraged to increase their culinary curiosity leaving diners delighted and full. Chef Clara Park will demo and prepare kimchi bacon fried rice, seafood pancake, poached fish with kimchi beurre blanc, and misugaru cake with seasonal fruit. Purchase tickets HERE.

In the quest for the perfect meal/salad/dish, salade nicoise may be the clear winner. This salad has eggs, tuna, potatoes, green beans, tomatoes, and vinaigrette. It eats like a meal and is loaded with so many delicious and nutritious ingredients. Chef Clara Park will teach you how to make a perfect hard boiled egg, pick out the best tuna, boil a fork tender potato and whip up the vinaigrette of your dreams. This salad has room for so many variations, join us and create something utterly remarkable. Click here for tickets.

One Class, One Dish: Salade Nicoise Tickets, Sat, Mar 15, 2025 at 11:00 AM | Eventbrite

The pure joy of enjoying a meal in a high quality French bistro is unparalleled. The dishes are never fussy and rely solely on good ingredients and solid technique. Allow Chef Clara Park to demystify the recipes, centuries old cooking techniques and truly empower you to cook these dishes at home. We will learn about the perfect vinaigrette, how to perfectly hard boil an egg, differences in tuna preparations, how to pick fresh mussels, why the French love bavette steak and the best way to make chocolate mousse. Click here for tickets.

Chez Claire: French Bistro Food Inspired by my Summer in France Tickets, Fri, Mar 14, 2025 at 6:30 PM | Eventbrite