November Level I class dates are now up. Click HERE for details.
Due to the rise in ingredient costs, class prices will be going up $5 before taxes from November 1st, 2015.
You have until October 31st, 2015, 11:59pm to purchase your spots at the current prices (Level I: $35 Level II: $45).
Your best bet is to purchase a gift certificate. Gift certificates expire one year from the date of purchase and are ideal as birthday and Christmas gifts. Therefore, if the current posted October and November dates do not work for you, a gift certificate allows you a full year of options to choose from. (All upcoming month’s dates are posted in the middle of the current month.)
October dates, mostly Saturdays but one Friday night, now up. Go to CLASSES for more details.
Back again is the popular Halloween Special Night. You make 5 Halloween-relevant rolls. Costumes are recommended, but not required.
Go directly to your party from the class.
Still a few seats left for the LEVEL II class (Nigiri & Sashimi) this Saturday. This occurs once every 3 months, so best to get in now!
Click HERE to watch the segment.
I will be conducting a sushi making class to raise relief funds for surviving children and their families in Nepal with Action Against Hunger, an international humanitarian organization that responds to food crises in natural disaster zones. It will be held at Windup Bird Cafe and all proceeds will go directly to the ACF team on the ground in Nepal.
To enroll in the class or donate, go to https://actionpage.causeview.com/actionpage/48917201535042925
Originally posted on Mary's Happy Belly:
Sushi Lesson Date: January 2015
Location: Windup Bird Cafe , 382 College Street Toronto, ON
I was originally asked in late 2014 to be a participating chef at the Toronto Sushi Festival. The organizers of the festival said that they would provide the ingredients, marketing and equipment, and all I had to do was come up with the rolls. I figured that if I could master 2 rolls really well,I would be able to pull this off! I was pumped at the time and partnered with my cousin who lives in Montreal, as he works in the restaurant industry including a Japanese restaurant. We were excited that our rolls would be judged by top Toronto chefs and that we would be participating with real chefs working in the industry.
I tentatively agreed and worked on a plan. If I was going to participate, I had to make sure that I could do…
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