Cooking Workshop: Japanese Egg Custard

January 04, 2019

This event is sold out!! Email info@localroots.nyc to be the first to know about our next workshop or to get on the waiting list.

Elevate your egg game with this interactive cooking workshop where you will make Chawanmushi, a Japanese soft egg custard.

Learn To Make Chawanmushi

Dive into the world of eggs with Local Roots NYC and chef Evan Hanczor of Egg Restaurant.

This interactive workshop will begin with a quick talk from Local Roots NYC founder on transparency issues around eggs. What's the difference between all those labels found on egg cartons? What are some farming techniques of Local Roots egg farmers?

Chef Evan will then give you some insider chef tips on what your eggs SHOULD taste like if they are high quality. Then you'll learn how to make Chawanmushi, a silky, smooth, delicately flavored dish that he perfected while opening up a branch of Egg Restaurant in Tokyo. We'll all take a moment to sit as a group and enjoy the delicious flavors of our freshly made Chawanmushi.

As an added bonus, Chef Evan will also demonstrate how to make the ultimate omelette at home. It'll be so good you'll never want to leave your apartment for brunch again.

There will be limited spots available for this workshop to ensure a personable and interactive experience.

What you'll get from this workshop:

- Each participant will learn to make Chawanmushi

- Watch a demo on perfecting your omelette game

- Bring home 1 dozen Local Roots pasture raised eggs

- 1 drink from the restaurant

- Learn more about egg farming

- A really damn good time with friendly, food loving NYers

 
Chef Evan Hanczor

About Chef Evan + Egg

Evan has been acknowledged by the James Beard Foundation, received the StarChefs Rising Stars Sustainability Award, and is the head chef at Egg Restaurant. He is also a food justice advocate and educator, speaking about culinary and farm topics on NPR.

"The restaurant critics at The New Yorker and New York magazine recognize that Evan Hanczor’s commitment to local and heirloom ingredients and his strongly held values about sustainable agriculture are the foundation of his contemporary American cooking that puts him and his restaurant Egg in the center of the Brooklyn culinary renaissance." - JBF






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