About

Inspired by "shojin ryori," a traditional meal style of Japanese Buddhist monks,we will create a multi-course meal putting a modern spin on this traditionally plant-based classic style that dates back to the 13th century.

Our meal will follow the model of "ichiju sansei" – which translates to "one soup, three dishes" – along with pickles and rice. Our seasonal meal will include a desert, as well. Recipes will be determined by what is available the day of the class but may include eggplant unagi, fresh bamboo shoots, spring greens, tofu salad, spinach gomae, miso soup, and/or tofu katsu. We will work in teams to create all the recipes and then sit down together and enjoy the wonderful meal we created together.

You will leave class with an understanding of all the recipes that were created as well as a basic understanding of plating and presentation.

Details

• A $30 materials fee is included in the cost of the class covering all that is needed.
• Registration closes March 23.
  
• This class is for ages 21 years old and older.
• You must wear closed-toes shoes to class.
  

Class Policies

• View BARN’s current COVID-19 health and safety protocols.
• BARN is committed to accessibility. Tuition assistance is available. Fill out the application before registering.