Embark on a culinary journey like no other as we dive into the art of Yakitori. This class is your ticket to understanding the secrets behind the craft.
In this immersive experience, you’ll learn the ins and outs of selecting the finest cuts of chicken, get Pete’s tare sauce recipe, and get hands on experience with cutting and skewering the iconic skewer of kashiwa (chicken thigh). Best of all, Pete will grill your skewer for you along with the multi course Yakitori menu him and his team will be serving.
Agenda for our class follows:
Introduction of Yakitori ~ a brief history
Introduction to tools/ Equipments used for Yakitori
Seasonings used for Yakitori
(Salts, oils, tare, sake)
Chicken Butchery
Skewering
Grilling
Yakitori Menu
Appetizer
Ferments & Pickles
Yakitori
Kashiwa (Chicken Thigh)
Dakimi (Skin on breast)
Kata (Shoulder)
Hatsu (Heart)
Zucchini
Tebasaki (mid-wing)
Main
Soboro Gohan (minced chicken rice, charcoal kissed ajitamago)
Dessert
Yakult
Each participant also receives a complementary drink from Cinco Drink Co.
Please be advised the menu contains soy, gluten, traces of nuts, eggs, and dairy. Adjustments and substitutions are kindly declined.
