【Workshop(s)】December Culinary Classroom - Year-End Party: European New Year's Party Cuisine Class

★ Class Format: Demonstration & Tasting ★ Instructor: Chef Kevin Yen ★ Registration: Click the "Add to Cart > Checkout" button to complete payment online. Your spot will be reserved, and course materials will be prepared. ★ Limited spots available. Registration closes once full. ★ Surprise Gift: Receive a 15% discount coupon for Thomas Meat Shop, valid for a single purchase of any item, after the class. **※ Dish photos are for reference only. Ingredients may be adjusted based on availability or season.** **※ Due to limited space at the venue, all attendees will be considered registered students and charged the full course fee.** **※ This event is a demonstration and tasting session (no hands-on cooking). Tasting portions are small and may not suffice as a full meal; please eat lunch beforehand!** **※ If the minimum enrollment number is not met, the class will be canceled, and a full refund will be issued.** **※ By registering, students agree to allow their photos to be used for event promotion. Please do not register if you do not consent.** **※ Photography is welcome during the class, but please refrain from standing or pushing in a way that disrupts other students' learning.** **※ To respect the instructor's intellectual property, recording (video and audio) is prohibited during the class.** **※ A small tasting portion of each of the three dishes will be provided. Participants may briefly remove masks for tasting. If you have concerns, you are welcome to bring your own containers to take food home.** **※ The event is held on-site at the store, which has limited space. Students will be seated closely. Wearing a mask is highly recommended. Please ensure you are comfortable with this arrangement before registering.** **※ The organizer reserves the right to modify course content, rules, and cancel the event, and holds the final right of interpretation for course content and rules.** https://live.staticflickr.com/65535/54937271818_5822a6852a_z.jpg **【Dish 1: Italian Herb Pan-Seared Steak with Balsamic Onions】** Seared with Italian herbs and sea salt, this steak boasts a golden crust and a tender, juicy interior. Paired with slow-cooked balsamic onions, the sweet and tangy notes enhance the meat's flavor, creating a well-rounded taste and adding a touch of festive elegance. A seemingly simple dish that brings sophisticated flair to any table. **★ Featuring Our Ingredient: U.S. Prime Grass-Fed Hanger Steak** These shrimp are raised on yogurt, flash-frozen after being peeled, with heads and tails removed, measuring approximately 4-7 cm each. They are not treated with borax, phosphates, or any chemical enhancers or preservatives, and no salt water is added. The entire farming process is free from chemicals, antibiotics, and growth hormones. We select Choice grade U.S. grain-fed beef from the shoulder area. Hanger steak is a particularly tender cut from the shoulder, similar in texture to boneless short rib. It's rich in marbling, evenly distributed, with fine tendons running through the meat, offering a sweet, chewy, and flavorful experience. Ideal for pan-searing or grilling, it becomes more aromatic with every chew. https://live.staticflickr.com/65535/54937068636_89956642a2_z.jpg **【Dish 2: Classic Garlic White Wine Seafood Linguine】** A base of garlic and white wine enhances the natural sweetness of the seafood. Featuring hand-peeled wild shrimp and baby octopus from Penghu, their Q-texture and rich layers of flavor are exceptional. The pasta absorbs the sauce, creating a gentle savory aroma that is light yet satisfying. In this class, you'll learn how to manage the evaporation of white wine, achieve the perfect al dente seafood texture, and master the art of sauce-coated pasta. Al dente! **★ Featuring Our Ingredient: Penghu Wild Fire Shrimp** Named for the irregular red spots on their shells, these shrimp, though small, have exceptionally delicate and Q-textured meat with a rich, sweet flavor and a unique, mellow aroma, even reminiscent of crab. **★ Featuring Our Ingredient: Penghu Wild Baby Octopus** A unique species from the waters of Penghu—the Stone Giant Octopus (also known as *Shih-Ju* Octopus). Grown in Penghu's higher salinity waters, its meat is particularly Q-textured, sweet, and layered in flavor. **★ Featuring Our Ingredient: RUMMO No.13 Linguine** Made from 100% high-quality durum wheat from Italy. The wheat is processed within 24 hours of harvest to preserve freshness. Crafted using traditional bronze dies and slow production methods, it offers a full-bodied aroma! https://live.staticflickr.com/65535/54937378405_9d465e267f_z.jpg **【Dish 3: Rosemary Honey Nut Baked Brie】** A must-have for New Year's Eve and parties! This whole wheel of Brie is baked until the exterior is slightly crisp and the interior is lusciously melted. Infused with the herbal notes of rosemary and the subtle sweetness of honey, topped with toasted nuts for added texture. Dip baguette into the melted cheese for a comforting, sophisticated, and utterly delightful experience. Its smooth, warm texture instantly elevates any party spread. **★ Featuring Our Ingredient: Five-Nut Baking Blend** A selection of walnuts, cashews, almonds, pecans, and macadamia nuts. These five nutritious nuts are slow-roasted at low temperatures below 120°C, with gentle, even heat and careful turning. Though unseasoned, they develop a multi-layered aroma. **About Chef Kevin Yen** A former chef at the Ambassador Hotel and currently a culinary arts instructor at a vocational high school, Chef Kevin Yen brings extensive hotel experience. He excels in creative Western cuisine, Chinese dim sum, international dishes, and Southeast Asian cuisine. Passionate and dedicated to education, he strives to impart his hotel experience and Western culinary techniques to his students. He has led students to numerous awards in cooking competitions. Beyond his on-campus teaching, he has frequently been invited as a guest instructor by culinary industry guilds, sharing his practical experience and cooking skills. His profound culinary artistry and rich teaching background have earned him the honor of "Top Ten Outstanding Tourism and Hospitality Masters." https://live.staticflickr.com/65535/54553151566_33d7a231f1_z.jpg On December 28th (Sunday) at 2:00 PM, Chef Kevin Yen and students will gather at the Roosevelt branch for a dialogue with ingredients, a culinary challenge, and an adventure :)