Classes are held at Palama Market Dillingham, 1210 Dillingham Blvd behind Zippy’s Dillingham. To make reservations, email walter@waltereatshawaii.com or call 391-1550. Reservations are required due to limited class size. Each class runs 3.5 hours.
Fee is $80 per class. Payment is in cash only at the beginning of each class. Fee includes food samples, recipes, and taxes.
Everything You Wanted To Know About Shellfish ($80)
March 12th Friday, 2:45 – 6:15 pm (3.5 hours)
Discover the secrets of handling and preparing shellfishes: Crabs, lobsters, shrimp, clams, mussels, oysters, and scallops from a former marine biologist who loved to eat his research animals. Learn: The best seasons for selecting shellfish; how to judge quality; the shelf life & proper storage; how prepare them for cooking; and how to cook each one of them. Recipes will be given out along with cooked samples. Questions will be answered throughout the class. So bring your appetite and questions to class.
Bizzare Asian Foods in Hawaii ($80)
March 13th Saturday, 2:45 – 6:15 pm (3.5 hours)
Now is your chance to be true connoisseur of the “food delights” enjoyed in Asia for centuries in raw, fermented, or cooked form. Come and discover the taste buds and attitudes you never knew you had. Sample menu items: Sea slugs (aka sea cucumbers); thousand-year-old eggs; fermented tofu; natto; silkworms; sea squirts; and more! All available in Hawaii! Cleaning your plate is optional.
Basic Korean Cooking ($80)
March 19th Friday, 2:45 – 6:15 pm (3.5 hours)
Korean cooking is simple and easy. Learn the basics of beef bullgogi, BBQ pork, Korean rice dumpling soup (ttuck gook), spicy fried rice cake (ttuck bokki), chap chae, fresh sautéed spicy cucumber (oi moochim), and Korean sauce for raw fish. The simplicity will surprise you.
More Ultra-Fast Asian Meals Under 19 Minutes ($80)
March 26th Friday, 2:45 – 6:15 pm (3.5 hours)
Requested by popular demand, come and learn more ultra-fast pan Asian recipes. Look funn with Vietnamese sausage, fresh herbs and spices; Japanese “instant” shioyaki fish; Japanese chicken bowl; Korean spicy squid stir-fry w/ vegetables; Chinese shrimp in lobster sauce; Thai chicken curry; Korean soft-tofu seafood soup; & Chinese paper bag shrimp.
How To Make Kimchi & Related Dishes ($80)
March 27th Saturday, 2:45 – 6:15 pm (3.5 hours)
Learn how to make kimchi from scratch and other kimchi related dishes. Fried kimchi, kimchi mandoo (hands-on), kimchi noodles, kimchi chige (kimchi stew), kimchi pancake, kimchi stir fry with pork and tofu. Learn the secrets of kimchi making and related dishes not mentioned in cookbooks.
