Koi Regional Chinese Cooking Class

WHAT: Koi in Evanston announces an exciting new series to complement their recently unveiled new décor and traditional Chinese menu offerings.  One afternoon every month, Chef Mark Tsang will showcase traditional Chinese recipes from a different region and style of cooking in China.  Guests will be treated to a four-course tasting menu with a glass of house wine, all while learning about Chinese cooking for only $28 per person. 

April’s Regional Chinese Cooking Class & Lunch event will feature dishes using the Szechuan style of cooking.  Menu includes Szechwan Cold Noodle with peanut butter and sesame dressing; Kung Bao Chicken stir fried with vegetables, hot chili pepper and served with roasted peanuts; Twice Cooked Pork Belly stir fried with leeks, ginger, onions and Chinese celery; and Water-Boiled Dover Sole, fish filet in spicy peppercorn flavored broth.  Chef Tsang will demonstrate how to make some of these dishes along with techniques during the class.

Szechuan is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers, as well as the unique flavor of the Sichuan peppercorn.  Peanuts, sesame paste, and ginger are also prominent ingredients in Szechuan cooking.