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DTSTART:20100130T000000Z
DTEND:20100130T000000Z
DESCRIPTION:This early spring workshop will feature three courses\, dashi s
 oup stock and rice. The &lt;em&gt;mukozuke&lt;/em&gt;&amp;nbsp\;(first course) will be &lt;em
 &gt;hirame no kobujime&lt;/em&gt;\, thinly sliced raw flounder that has been lightl
 y flavored with kelp.\n\nThe &lt;em&gt;wanmori&lt;/em&gt;&amp;nbsp\;(main course) will be 
 &lt;em&gt;kaburamushi&lt;/em&gt;\, steamed fish topped with grated daikon radish and e
 gg whites.\n\nThe &lt;em&gt;azukebachi &lt;/em&gt;(side dish) will be &lt;em&gt;kohakunamasu
 &lt;/em&gt;\, a lightly seasoned salad of dried persimmons\, turnips\, and carro
 ts.\n\nThe class will be mostly demonstration\, with some hands-on arrangi
 ng and participants will be able to sample the dishes that are prepared. P
 articipants should bring an apron.\n\n&lt;strong&gt;Fees: &lt;/strong&gt;$30 JCCCNC Me
 mbers / $35 non-members\n\n&lt;strong&gt;More info:&lt;/strong&gt;&amp;nbsp\;Workshop is l
 imited to the first 20 paid and registered participants. &lt;a href=&quot;http://w
 ww.jcccnc.org/events/documents/10jan30Kaiseki.pdf&quot; target=&quot;_blank&quot;&gt;Downloa
 d the flyer &amp;gt\;&amp;gt\;&lt;/a&gt;\n&lt;strong&gt;How do I sign up? &lt;/strong&gt;Call 415.56
 7.5505\, email programsevents@jcccnc.org.
DTSTAMP:20240418T235620Z
SUMMARY:Kaiseki Workshop
URL:/en/events/2010/01/30/kaiseki-workshop/
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