Willamette Valley Kitchen Co.

Learn more about some of the exciting and vibrant flavors of Sichuan Chinese food, one of the great cuisines of Asia! Chef Amy loves Sichuan so much she and her family cooked it for Christmas dinner last year. In addition, if you've been looking for ways to eat less meat, whether for health, ethical, or economic reasons, this class, while not completely vegetarian, includes several vegetable-centric recipes and one dish with only a small amount of meat used for flavoring.

Your Sichuan meal will begin with a classic refreshing cold appetizer, Sichuan Smacked Cucumber Salad. Then (because a classic Sichuan feast should include lots of variety and contrast) we'll make three different main course dishes. First, the rich and delicious Mapo Tofu, flavored with medium-hot red chilies and the famed numbing Sichuan peppercorn (this dish contains a small amount of pork for flavor, but that will be the only meat on this menu). Next, we'll whip up some Dry-Fried Green Beans and Mushrooms; and we'll finish with a lesser-known classic, Eggplant in Fish-Fragrant Sauce. (The final recipe doesn't include any fish in the ingredients, but rather, this famous Sichuan sauce has flavors that are typically used when cooking fish, hence the name.) All will be served with plenty of steamed rice for soaking up all the wonderful sauces. Enjoy!

Dietary info: The recipes for this class may include the following common allergen ingredients: wheat, soy. One of the recipes will contain pork. The recipes will be medium-level spicy.

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