Hill Center at the Old Naval Hospital @ 921 Pennsylvania Ave SE, Washington, DC 20003
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In this interactive class, Chef Erik Bruner-Yang will teach participants how to make Amok Trey (coconut steamed fish in bamboo leaf) and Lok Lak (stir fried beef with salt pepper lime dipping sauce). DC's hottest Chef, Erik Bruner-Yang is the Executive Chef and Owner of Toki Underground. In the first year of its opening, Toki Underground has been nationally and locally recognized for its creative menu featuring hybrid Taiwanese style ramen, authentic Taiwanese dumplings, and Asian themed cocktails. As the winner of the 2012 DC "Restaurant of the Year" and 2011 "So Hot Right Now" Eater Awards, Toki Underground continues to receive rave reviews from The Washington Post, Washington City Paper, the Cooking Channel "Unique Eats," and many more.
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