Hana Kitchens - The Gnocchi Class + Dinner & Wine Tasting

I was super excited when @Melissa808 invited me to a gnocchi making class at Hana Kitchens. I love any kind of cooking or baking class, but the icing on the cake was that the night of fun included a four-course dinner and wine tasting!

Located in downtown Harbor Court, Hana Kitchens is home to many sold out cooking classes; but that's not all. Joe Di Condina, founder of Hana Kitchens, explains the business is primarily a culinary incubator; helping food entrepreneurs by giving them a physical space to safely make food using their commercial kitchen facilities. They are currently in the process of expanding to include the HANA Show Kitchen and room for keiki classes.  

Our gnocchi class was led by Chef Andrea Onetti. Chef began the class with a lesson of the different regional variations of gnocchi followed by a demonstration of making fresh potato gnocchi from scratch. He also demonstrated two gnocchi dishes: gnocchi alla nerano and gnocchi alla Romana con pomodoro e salsiccia. Every person in the class makes their own gnocchi from scratch at their individual stations. It's a great interactive way to learn something new from an expert and it was really fun.  

Melissa working the dough.

Dough gets the final approval!

Chef Andrea preparing the gnocchi alla Romana con pomodoro e salsiccia

Pan frying the gnocchi and preparing sauce

My favorite part of the class was eating the delicious four-course meal prepared by Chef Andrea: canapé starter, mozzarella in carrozza appetizer, the two gnocchi dishes demonstrated in the class, two wine pairings, and a panna cotta dessert.  It was delicious! The Hana Kitchens classes are perfect for a girls night out, date night, or just to learn something fun and new! Currently, they have two classes for September: a Kebabs class and a Pasta class. Click here to sign up! 

Tasty cucumber canape.

Mozzarella in carrozza

Students helped plate the dishes.

Our first dish: gnocchi alla nerano with a white wine pairing.

Plating for 18 people.

Second dish: gnocchi alla Romana con pomodoro e salsiccia.

Panna Cotta for dessert. A delicious way to end a great class and dinner!

Hana Kitchens

55 Merchant Street, Ste. 20

Honolulu, HI 96813

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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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BLT Steak Waikiki Cooking Class

Those who know me well know I don't cook, and that I can't really cook.

I get by with the basics - spaghetti, casseroles, salmon, etc. And thank goodness for the Instant Pot!

So when I was invited to a BLT Steak Waikiki Cooking Class, I was excited, but very nervous that I would be the most clueless one there. 

I ended up loving the class!

The theme of the class was Oktoberfest, and BLT Steak Chef de Cuisine, Fred DeAngelo. teamed up with Chef Guido Ullman to teach guests some classic Oktoberfest recipes.

We learned how to make:

German Potato Salad

Braised Red Cabbage

Wiener Schnitzel

Braised Short Rib (Sauerbraten Style)

Spaetzle

And Pastry Chef Arleigh Agpaoa demonstrated how to make Apple Strudel!

The BLT Steak Waikiki Cooking Class attendees had a nice mix of regulars and newbies, novice cooks and professional, those who love BLT Steak Waikiki, and those who just happened to read about the class. 

I was worried that I would be really intimidated in class, but the Chefs did a great job in thoroughly explaining the steps so even those who rarely cook could understand what was being done and why.

They answered the numerous questions the guests had and provided helpful tips and tricks (e.g. can't find Red Currant Jelly for the Braised Red Cabbage recipe?  Use Guava Jelly!).

I learned so much in class, and I was eager to taste the food at the luncheon that followed.

Of course, an Oktoberfest meal would not be complete without a German beer pairing!

The food was fantastic!  I loved the Spaetzle and the Braised Short Rib, and so many raved about the German Potato Salad and Wiener Schnitzel.  The Apple Strudel was divine as well.

Lunch was lovely, as the guests got a chance to know each other better while dining on such delicious food.

The next BLT Steak Cooking Class is on November 18, themed `Ohana Gathering!  You can get tickets here https://hawaiicooks.brownpapertickets.com/.

I attended the class free of charge.  Gratuity was paid on my own.

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American Girl x Williams-Sonoma Cooking Class

I usually avoid Williams-Sonoma because I just want to buy EVERTHING when I browse the store.  The baking mixes all look so decadent and the skinny margarita mixes make me want to set up a bar at home.  So I must resist.  But I do make the exception for their junior chef cooking classes. 

I'm not a great cook so it's a skill I want to develop early in my children. 

We attended the American Girl cooking class last night where my daughter helped make spaghetti and turkey meatballs, cheesy garlic bread, and smores cupcakes.  She loved it!  She did a great job too which gives me the confidence to let her help me more in the kitchen.

The class was run by Annie and Amber.  They were great!  Very cheery and always smiley.  They were great with the kids and always used a nice and respectful tone with them. 

This class was $50 and included the American Girl Cookbook and the yummy meal the girls prepared.  There are other junior chef classes that are free.  If you are interested in setting up a cooking class for your child's group or birthday party, just call the store to inquire and they will help customize a menu.  They've worked with the girl scouts and helped them earn their breakfast badge and can also do pizza parties.  How fun!  

Helping with the s'mores batter

Making turkey meat balls.

Forming the meat balls to be baked.

Decorating her s'mores cupcake.

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CookSpace Hawaii's Handmade Valentine's Candies Class

I'm a huge fan of CookSpace Hawaii, a cooking studio and event venue located in Ward Warehouse offering cooking classes, tastings, and more.  I was super excited to be invited to attend their Handmade Valentine's Candies class this past Sunday led by Kapiolani Community College Pastry Chef Mark Okumura.

Chef Okumura's background includes 12 years of experience as a pastry chef at the Halekulani Hotel and opening pastry chef for Alan Wong's.  He's credited with creating the chocolate crunch bar and five flavors of creme brûlée served in Chinese soup spoons at the Alan Wong's restaurant.
 
At the candies class, he shared with us valuable tips and techniques as he demonstrated his own recipes for Caramelized Almond Dragees, Easy 5 Ingredient Soft Caramels, and Bittersweet Chocolate Truffles.  The best part of class was being able to take home a bento box with the delicious candy creations!

CookSpace Hawaii has lots of cool classes coming up including leaning how to make handmade pasta and French macarons!  For more information, visit their website. 

 Chef Okumura dipping strawberries.  His tips are to make sure the strawberries are dry before dipping to prevent mold.  He also likes to dip in chocolate truffles rather than coating chocolate to give the strawberries a softer chocolate shell. 

Chef demonstrated the making of the "tuxedo" strawberry which is first dipped in white chocolate; sides dipped in chocolate; and bow tie and buttons piped in chocolate.

Chef shows us the proper way to coat a truffle.  Using two forks, tap off excess chocolate.  CookSpace Hawaii's Megan Tomino assists in decorating the truffles.   

Everyone had the chance to make their own truffles.

Absolutely delicious!

Thank you to CookSpace Hawaii for the fun and delicious class!

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