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Kspace Cookery Workshops with Brad Brown

Kspace Cookery Workshops with Brad Brown

The classes include cooking demonstration, hands-on cooking and a 30-minute wind-down where you savour the food and then clean the community kitchen. Please bring along a container, just in case there is any food to take home.

This is a non-profit event and contribution is donated to charity Second Harvest Japan (2HJ)
Kspace members and non-member (guests) welcome

03-5421-4186 / 03-3446-3478

Fee: 4500 yen

Download PDF info: https://goo.gl/Nkm35s

Profile of Our Speaker: Brad Brown

Brad is a consultant in the food industry with over 15 years of extensive experience. Prior to moving to Japan, he worked for Williams-Sonoma (the largest specialty retailer in the United States), where he managed merchandising teams that collaborated with many leading chefs to bring creative food and product ideas to the families around the world. Having been trained as chef at the Culinary Institute of America, Brad has enjoyed experimenting and exploring various healthy food options since his son Arin's birth. He now has many years experience cooking for fussy infants!


Class 1: Date – Monday April 2nd
Italian Meal

What You Can Expect to Learn
• Salad tips
• How to properly cook small cuts of fish and meat perfectly
• Tips for cooking pasta and pasta sauces
• Tips for making pasty dough

• Mixed bruschetta (tomato/mozzarella, roasted red pepper puree and goat cheese)
• Caesar salad with roasted chicken
• Pasta carbonara (indulgent) or chicken bolognese (healthy)
• Rustic apple crostata

We’ll start by making bruschetta, a versatile appetizer/snack that can be used for entertaining or part of a light lunch. We’ll make a few extra pieces without topping that serve as the perfect croutons for our salad. Then we’ll make a classic Caesar salad, always a big favorite, and we’ll add some roasted chicken as a garnish. The method for roasting our chicken is one of the best techniques a home cook can learn as it’s a quick method for cooking small cuts of chicken, fish, beef, or pork - ensuring perfect cooking every time. From there, we’ll move on to a pasta course: We can make an indulgent pasta (like carbonara) or a healthy but rich, milk braised chicken Bolognese. Both are popular choices at an Italian restaurant. We’ll finish the meal with a rustic apple crostata, a versatile type of Italian tart/pie that can be made with all types of different fruits in any season.


Class 2: Date – Monday April 9th
Quick Healthy Food Ideas

• Carrot ginger juice
• Seasonal fruit smoothie
• Carrot soup
• Greek salad
• Steamed fish with seasonal vegetables, wine and lemon

What You Can Expect to Learn
• Juicing and smoothie tips
• Soup puree technique that works for almost any vegetable
• How to properly season food
• Cutting techniques that affect flavor and texture of vegetables
• Healthy and quick technique to cook fish dinner

We’ll start by making a fresh pressed juice and smoothie while we talk about health and taste differences between juicing and “blending”. Then we’ll move on and make a carrot soup base, to which attendees can add ingredients like curry, ginger, or cream to make a soup they’ll like. We’ll spend some time talking about a soup recipe that is perfect for any type of vegetable soup and how seasoning properly can improve food without adding fats. A simple Greek salad is up next, but we’ll focus on how cutting the vegetables and adding fresh herbs can make a simple salad taste better. Lastly, we’ll use an old French technique called “en papillote”, where fish, vegetables, wine, and butter or oil are wrapped in parchment and baked. The encapsulated fish essentially steams in its own juices along with a lemon and wine sauce, creating a flavorful, healthy, quick meal.

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Map Minami Azabu Community Centre (4-6-7 Minami Azabu, Minato-ku, Tokyo), Minato, Japan
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