Chinese New Year Feast with Kian Lam Kho

What do steamed fish, egg dumplings, and savory sticky rice cakes have in common? They’re all symbols of prosperity. The Chinese culture is full of symbolic representations in literature, arts and, of course, food. It’s important for the family’s Chinese New Year dinner to include dishes with as many of these auspicious symbols as possible. During 2022, the year of the tiger, Chinese New Year will be celebrated on February 1st. In this demonstration class, cookbook author Kian Lam Kho will discuss the meaning and demonstrate the making of three dishes: Cantonese steamed branzino, egg dumplings soup, and savory stir-fried “New Year” cake. Although these iconic dishes are served throughout the year, they take on special significance during Chinese New Year celebrations. After class students will share this wonderful feast together.

NOTE: This demonstration class is limited to just ten people. All participants must be vaccinated for Covid 19 in order to attend. Read our Covid 19 protocols below before signing up.

About Kian Lam Kho:
Kian Lam Kho is a food writer, cooking teacher and food consultant specializing in Chinese cuisine. He is the creator of the James Beard Foundation Awards nominated Chinese home cooking blog Red Cook (https://redcook.net), and his cookbook on Chinese cooking techniques, Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking, is the winner of the Julia Child First Book Award from IACP (International Association of Culinary Professional). He co-curated an exhibit at the Museum of Chinese in America in October 2016 – Sour, Sweet, Bitter, Spicy: Stories of Chinese Food and Identity in America. He acted as consulting chefs in menu concept design for several restaurants in New York City and Fayetteville, Arkansas as well as food service organizations at Johns Hopkins University and Massachusetts Institute of Technology. He lives in New York City and teaches Chinese cooking at the Institute of Culinary Education and the Brooklyn Kitchen. He appears regularly as speaker and discussion panelist on Chinese cuisine and its history. He is also a frequent guest chef at various restaurants.

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Important Information regarding our Covid19 Protocols:
This will be a live, in-person class limited to ten attendees. Masks will be optional. In order to attend, all students MUST be vaccinated for Covid19. Your registration for this class is a confirmation that you are vaccinated, but, you must also bring proof of vaccination on the day of the class in the form of a NY State Excelsior Pass (printed or on App) OR, a CDC Covid Vaccination Record Card. You will receive emailed reminders about this before the class. If you arrive without your vaccination documents you will not be admitted into the class, and we will be unable to offer a refund. So please, bring your documents on class day! It’s very important to us that everyone feel safe and comfortable as we restart our in-person cooking classes.

The instructor and assistant will be vaccinated and may or may not be masked. It is your choice whether to remain masked during the class. With all participants being vaccinated we feel there will be a level of comfort and we can focus on cooking!

Cancellation policy: We do not offer refunds on purchased tickets. Persons who notify us at least seven (7) days in advance that they cannot attend will receive credit and may register for another class of equal value held within the subsequent two months.

Notes: Cooking class attendees receive 10% discount on kitchenware purchases on class day.