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Yakitori-the Japanese Way to Chicken

<p>Nothing says summer like cooking over fire - including Yakitori, a staple of Japanese street food.</p>

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Yakitori-the Japanese Way to Chicken

Yakitori-the Japanese Way to Chicken

<p>Nothing says summer like cooking over fire - including Yakitori, a staple of Japanese street food.</p>

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About

Yakitori literally translates to "grilled bird." It's a delightfully simple preparation - skewered chunks of chicken cooked over flaming coals. But, like so many seemingly straightforward treats, things gets interesting the more you explore. 

Come dive in with us and learn how to butcher a chicken and discover how different parts of the bird soar with different types of heat. Come prepared to learn a lot of chicken, butchery, and fire. 

Details

  • A $30 materials fee, included in the cost of the class, covers all you'll need in class.
  • All students are encouraged to bring a partner (no additional cost)
  • Students are encouraged to bring their own sharpened chef's knife.
  • Registration closes June 8.
  • Wear closed-toes shoes to class.

Project

Chicken butchery, skewering, grilling - Japanese style. Start with a whole chicken, break it down into parts that are skewered and then grilled.

Class Policies

  • Ages 14 and up are welcome.
Instructor
Wayne Chang

Born into a restaurant family, Wayne has spent 30 years working around restaurants, including his own in the Bay Area, as well as consulting with other food - related businesses. He now spends most of his extra time at BARN in both the wood and culinary studios teaching and sharing things that he enjoys.

Instructor
Tina Chang

Tina grew up in the South before migrating to sunny California, but is now enjoying all the bounty that the beautiful PNW has to offer. She is a self-taught baker of all things sweet and has always loved teaching. She is now looking forward to encouraging others to find happiness in baking.

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