Virtual Cooking Class with The Spice House

Milwaukee
Public
Market

April Showers bring Vietnamese-style summer rolls! Test your skills in the kitchen with this hands-on class featuring a popular Market Vendor, The Spice House!

Virtual Cooking Class with The Spice House

Milwaukee
Public
Market

April Showers bring Vietnamese-style summer rolls! Test your skills in the kitchen with this hands-on class featuring a popular Market Vendor, The Spice House!

Class Info

Date
April 8, 2021
Time
5:30 pm
Price
$
15
REgistration Information

Join spice enthusiast, Stephanie Schultz, in cooking up some fresh & flavorful Vietnamese-style Summer Rolls. Whether you already have experience in working with tofu, or you are simply ready to try out a new recipe, all are welcome to join in on the fun!

 

This class will focus on all the different & unique spices you can find at The Spice House and how easy it is to elevate your meals, while properly utilizing these spices in future recipes, too. Stephanie will be sharing her tips & tricks on proper tofu preparation as well as condiments and sauce pairings, too.

  

Once registered, you will receive an email from our events team including:

·        The Crowdcast Invitation to join us live.

·        An electronic Grocery List with links to purchase direct from The Spice House.

·        & an easy-to-follow Recipe Guide to print out and follow along at home!

 ________________________


What’s on the Menu? This recipe will yield at least 12 summer rolls, two sauces and plenty of your new favorite condiment: Sichuan Chile Oil! Please note: Summer Rolls are made up of fresh produce and can be so versatile! Please feel free to modify and substitute to fit your dietary preferences.

 

What to Expect: Once registered, you will receive a detailed grocery list and recipe guide along with a Crowdcast invitation with all the details you need to get ready for class!

 

Timeline: 5:30 – 7:00 PM

 

What you will need:

·        For the Sichuan Chile Oil: Mortar and Pestle, Heat-safe jar (12 -16oz.) and lid, small saucepan

·        For the tofu: a Tofu Press or heavy object(s) to squeeze water from tofu. Black Garlic Tofu: non-stick skillet, small bowl, tongs. Argyle Street Tofu: 8”x8” baking pan, tongs

·        For the sauces: small bowl or container, mini whisk or fork

·        For the spring rolls: warm water, large plate or rolling surface.

·        For the noodles: heat-safe container, colander

Class Info

Date
April 8, 2021
Time
5:30 pm
Price
$
15
REgistration Information

Join spice enthusiast, Stephanie Schultz, in cooking up some fresh & flavorful Vietnamese-style Summer Rolls. Whether you already have experience in working with tofu, or you are simply ready to try out a new recipe, all are welcome to join in on the fun!

 

This class will focus on all the different & unique spices you can find at The Spice House and how easy it is to elevate your meals, while properly utilizing these spices in future recipes, too. Stephanie will be sharing her tips & tricks on proper tofu preparation as well as condiments and sauce pairings, too.

  

Once registered, you will receive an email from our events team including:

·        The Crowdcast Invitation to join us live.

·        An electronic Grocery List with links to purchase direct from The Spice House.

·        & an easy-to-follow Recipe Guide to print out and follow along at home!

 ________________________


What’s on the Menu? This recipe will yield at least 12 summer rolls, two sauces and plenty of your new favorite condiment: Sichuan Chile Oil! Please note: Summer Rolls are made up of fresh produce and can be so versatile! Please feel free to modify and substitute to fit your dietary preferences.

 

What to Expect: Once registered, you will receive a detailed grocery list and recipe guide along with a Crowdcast invitation with all the details you need to get ready for class!

 

Timeline: 5:30 – 7:00 PM

 

What you will need:

·        For the Sichuan Chile Oil: Mortar and Pestle, Heat-safe jar (12 -16oz.) and lid, small saucepan

·        For the tofu: a Tofu Press or heavy object(s) to squeeze water from tofu. Black Garlic Tofu: non-stick skillet, small bowl, tongs. Argyle Street Tofu: 8”x8” baking pan, tongs

·        For the sauces: small bowl or container, mini whisk or fork

·        For the spring rolls: warm water, large plate or rolling surface.

·        For the noodles: heat-safe container, colander

Free Parking

Parking is available in the Market's main lot just off of Water Street. Make sure to bring your parking ticket to the class for validation.

Cancellation

Reservations are non-refundable, however you may send someone else to take your place. If we cancel a class due to insufficient enrollment, a full refund will be made.

Purchasing as a Gift?

Market cards can be used towards all cooking classes offered!

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