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Timeless Classics Series #1: Peking‑Style Lacquered Hen
Take a delicious detour through history with our Timeless Classics series, where beloved dishes get a modern twist and you get to roll up your sleeves. Tonight’s headliner: Peking‑Style Lacquered Hen — glossy, fragrant, and impossibly satisfying. This hands‑on class is playful, practical, and perfect for cooks who want to flex new skills while making something seriously impressive.
What you’ll make and learn tonight
Peking‑Style Lacquered Hen: Master the art of creating a lacquered, crisp‑skinned hen with a deeply savory-sweet glaze, steamed for tenderness, then roasted or broiled to that crackling, lacquered finish. You’ll learn brining and basting techniques, flavor layer building with aromatics and five‑spice, and how to get that signature glossy sheen without a deep fryer.
Scallion‑and‑Cucumber Salad with Chili Oil: A quick, bright counterpoint to the rich hen — learn knife techniques for perfectly matched batons, how to balance heat, acid, and oil, and how to make a punchy chili oil that elevates simple veg into a restaurant-grade side.
Hand‑pulled Pancakes: Practice gentle stretching and pan technique to create thin, supple pancakes that wrap the hen beautifully. We’ll cover dough hydration, resting, and skillet control so you can produce consistent pancakes every time.
Why this class is for you
Hands‑on and approachable: Expect plenty of active cooking — from brining and glazing to stove and oven work — with Chef Joe guiding every step.
Practical skills you’ll use again: Brining, layering flavors, feeding a lacquer glaze, knife work, dough handling, and temperature control.
Fun and social: Perfect for date nights, friend outings, or solo cooks who want a tasty challenge. You’ll leave confident, well‑fed, and ready to recreate a show‑stopping dish at home.
Bring your appetite and curiosity. We supply the mise en place, tools, and laughter — you bring the enthusiasm. Join us and make a classic that’s timeless in technique and unforgettable on the plate.
Timeless Classics Series #1: Peking‑Style Lacquered Hen
Take a delicious detour through history with our Timeless Classics series, where beloved dishes get a modern twist and you get to roll up your sleeves. Tonight’s headliner: Peking‑Style Lacquered Hen — glossy, fragrant, and impossibly satisfying. This hands‑on class is playful, practical, and perfect for cooks who want to flex new skills while making something seriously impressive.
What you’ll make and learn tonight
Peking‑Style Lacquered Hen: Master the art of creating a lacquered, crisp‑skinned hen with a deeply savory-sweet glaze, steamed for tenderness, then roasted or broiled to that crackling, lacquered finish. You’ll learn brining and basting techniques, flavor layer building with aromatics and five‑spice, and how to get that signature glossy sheen without a deep fryer.
Scallion‑and‑Cucumber Salad with Chili Oil: A quick, bright counterpoint to the rich hen — learn knife techniques for perfectly matched batons, how to balance heat, acid, and oil, and how to make a punchy chili oil that elevates simple veg into a restaurant-grade side.
Hand‑pulled Pancakes: Practice gentle stretching and pan technique to create thin, supple pancakes that wrap the hen beautifully. We’ll cover dough hydration, resting, and skillet control so you can produce consistent pancakes every time.
Why this class is for you
Hands‑on and approachable: Expect plenty of active cooking — from brining and glazing to stove and oven work — with Chef Joe guiding every step.
Practical skills you’ll use again: Brining, layering flavors, feeding a lacquer glaze, knife work, dough handling, and temperature control.
Fun and social: Perfect for date nights, friend outings, or solo cooks who want a tasty challenge. You’ll leave confident, well‑fed, and ready to recreate a show‑stopping dish at home.
Bring your appetite and curiosity. We supply the mise en place, tools, and laughter — you bring the enthusiasm. Join us and make a classic that’s timeless in technique and unforgettable on the plate.