Kabuki Restaurants Tuesday or Wednesday, April 28 or 29
If your idea of sake involves an accompanying beer and $3 happy hour maki rolls, then Master Sake Sommelier Yuji Matsumoto could teach you a thing or two. Fortunately, Japan-born Matsumoto has made it his life's mission to spread sake culture throughout the United States. Matsumoto will be in town this Tuesday and Wednesday at the Tempe and Glendale locations of Kabuki restaurants to host a two-hour class, sharing his knowledge as the first Master Sake Sommelier recognized in the United States. Matsumoto will showcase his spring sake selections, with varieties such as Hakutsuru and Mio Sparkling, both alone and in specialty sake cocktails. The $20 admission includes samples of sake, shochu and beer, along with small bites and appetizers from the Kabuki kitchen. Class starts at 6 p.m. Visit the Kabuki website for more information.
See also: Help Wanted: Phoenix New Times Freelance Restaurant Critic
The ASU Nutrition Kitchen Wednesday, April 29
We've all been there, thinking, "Gross, why does this canola oil smell like fish? I guess I'll just use olive oil. Wait, aren't you not supposed to cook with olive oil? Why do I even have so much of this stuff, it's so bad for you. But isn't coconut oil supposed to be super healthy or something? Whatever, I'm just using butter."
Cooking fats and oils fill the shelves in the grocery stores and our pantries, but it can be hard to remember the differences between on and the next. This Wednesday you can learn the difference between Omega-3 and saturated fats in a two hour cooking class at the ASU Nutrition Kitchen located at 500 N. 3rd Street in downtown Phoenix. Instructor Michele Redmond is both a Registered Dietitian and Le Cordon Bleu-trained chef, and will help you navigate your way through smoke points, refined vs unrefined cooking oils, no-stick sauté tricks, and shelf-life of fats. You'll leave class with a new set of techniques and recipes -- not to mention the food you cooked during class. The two hour class starts at 6 p.m, and is open to eight participants. To reserve one of the $58 spots, visit the ASU Continuing Education registration and information page.
Coup des Tartes Friday, May 1
See also: Coup Des Tartes to Reopen Next Friday in New Location -- Here's a Peek Inside
Nearly two years after being forced out of their original location, Phoenix institution Coup des Tartes is reopening its doors at 1720 East Osborn Road at 5 p.m. on Friday evening. Housed in a 1922 Tudor revival, the restaurant will maintain is signature old-world charm, both in its new dining room and expansive tree-lined patio. The restaurant will continue to accommodate BYOB by allowing customers to join their $45/year Wine Club, and will waive the $12 corkage for first-time visitors. Bartender Jason Asher will also offer a full wine and cocktail list behind the bar constructed of wood reclaimed from the original location's floor. Chef Jose Hernandez will offer the familiar French-inspired cuisine Coup des Tartes made itself known for, including a bruleed Brie appetizer, duck confit cassoulet, and a variety of tarts for dessert. For more information or to make a reservation, see the Coup des Tartes website.
