Korean BBQ is becoming rapidly more popular all across America, and for good reason! It's absolutely delicious, for starters, but it's more than that. It's a really well-balanced meal that leaves you completely satisfied and ready to wash it down with a couple cold beers, not over-full and feeling like having a nap. This is one you don't want to miss!
We're doing it authentic as we can. You're going to start the meal with kimchi pancakes (or scallion, if you're not a kimchi fan) with a nice dipping sauce. Then we'll prepare a marinated cucumber salad and some other accoutrements that we will need for the main course.
The main course includes TWO grilled meats, because one just isn't enough. With those meats we'll make ssam (lettuce wraps) the korean way. That is, well grab a lettuce leaf, put in a spoon of rice, top with hot grilled meat, then top with anything else you like (we'll have plenty of options).
Guests receive a 20% discount on future classes and 10% discount on any in-store purchase on the day of class!
Kimchi Pancakes (Scallion for Kimchi haters)
Oi Muchim (Marinated Cucumber Salad)
Galbi (Marinated Beef)
Daeji Samgyeopsal (Spicy Marinated Pork Belly)
Ssam Lettuce Wraps w/ Accoutrements
Local Craft Beer, House and Premium Wines available for purchase
Authentic Korean Flavors & Techniques
Our recipes use common ingredients that may or may not be specified in the menu, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy or dietary restriction we should be aware of, please call or email before attending the class. We may or may not be able to accommodate.
A minimum 48-hour notice via phone or in-person (not email) is required for class cancellations or rescheduling for reservations of one to three guests. A minimum 7-day notice via phone or in-person is required for class cancellations or rescheduling for reservation of four or more guests. If you are unable to attend a class, you are encouraged to send someone in your place. We cannot make exceptions.