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March 13, 2019

Gochi Grill Cooking Class

One of my favorite new eateries, Gochi Grill, launched a series of cooking classes last month.  I was fortunate to have been invited to one of their classes - Sous Vide 101, led by Chefs John Iha and Sean Uyehara.
For $75, not only do you get a fantastic meal (a portion of which you helped to make yourself), but you get hands-on experience creating a dish.

It's an intimate affair, and you're not merely watching the chefs do all the work - you actually get to interact with them in the kitchen and get involved in the process as well.




In this specific class, I learned a lot about Sous Vide (primarily that you don't need one of those fancy immersion circulators!), cooking fish and beef, the use of specific ingredients to give dishes certain flavors, and so much more.

At the end of the lesson, we enjoyed a 4-course meal consisting of Sous Vide of Snapper (which we helped make), Hamachi Carpaccio, Sous Vide of New York Steak, and Mini Andagi (the latter three which were made by the chefs).





It was a fun and informative class!

If you're interesting in signing up for the next Sous Vide 101 class, or other future classes, be sure to follow Gochi Grill on Instagram.

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