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Perilla Chimichurri Sauce

The Sauces

Perilla Chimichurri- A Sauce

Bon Appetit Magazine



                        ¼ orange, thinly sliced

                        2 garlic cloves, peeled

                        2 whole cloves

                        6 tablespoons sugar

                        2 tablespoons soy sauce

                        ½ teaspoon black peppercorns

                        ¼ cup distilled white vinegar


                        2 red or green Thai chiles, with seeds, thinly sliced

                        ¾ cup finely chopped perilla (sesame leaf) or a mixture of cilantro, basil and mint

                        2 tablespoons toasted sesame oil

                        1 tablespoon soy sauce

                        ¼ teaspoon freshly ground black pepper



                        Bring orange slices, garlic, cloves, sugar, soy sauce, peppercorns, and 1 cup of water to a boil in a medium saucepan; reduce heat and simmer until mixture is reduced by half (it should look thick and syrupy), 20–25 minutes.

                        Strain through a fine-mesh sieve into a small bowl; let cool. Whisk in vinegar.

                        DO AHEAD: Sauce can be made 2 weeks ahead. Cover and chill.


                        Mix chiles, perilla, or  cilantro, basil and mint,  orange-garlic sauce, oil, soy sauce, and pepper in a small bowl. Let sit at least 3 hours.

                        DO AHEAD: Chimichurri sauce can be made 1 week ahead. Cover and chill.