Thursday July 27
and more great food from Hawaii!
The poke craze is sweeping the country, and poke (Hawaiian-style marinated raw fish) is especially popular here in Seattle. This makes sense because we Seattleites are close enough (relatively speaking) to Hawaii to enjoy frequent vacations in the ‘Aloha State,’ we love to eat fish, and we’re accustomed to Asian flavors. On top of that, a plate of poke suits modern sensibilities because it’s light, bright, refreshing, and packed with protein. It’s also the perfect food to enjoy with a cocktail!
You can order poke at plenty of restaurants, but the simplicity of this delicacy means you can also learn to make it yourself. Our fish and seafood expert, Chef Chris Schwarz, Corporate Chef for the Tom Douglas Restaurants, and for many years the chef of our fish house, Etta’s, will be here to show you how.
Poke is made from bite size chunks of raw fish, often tuna or salmon, studded with a variety of chopped or minced ingredients such as onions, garlic, scallions, chilies, pickles, and seaweed, and which may be dressed with some combination of soy or shoyu, sesame oil or other oils, or spicy mayo.
The word poke means “to slice or cut” in Hawaiian, so Chris will teach you how to handle a chunk of raw fish and slice it into even chunks. He’ll also bring in a variety of seaweeds and other ingredients to show you.
We’ll greet you with an icy Mai Tai cocktail to get you in the island mood. You’ll not only learn to make a superlative poke, you’ll also learn (and taste!) a few more island favorites like a Chinese BBQ pork sandwich, Hawaiian macaroni salad, and kimchi fried rice. While Chris demos, you’ll enjoy substantial tastes of every dish and you’ll go home with all the recipes.
What You’ll Learn: (demo only)
- How to slice raw fish for poke and discussion of ingredients for poke
- How to season and marinate poke
- A few ways to present poke- in a rice bowl or with wonton chips, for example
- Tuna Poke- the classic
- Tuna Sashimi, green onion pancake, kaiware sprouts
- Salmon Poke- irresistible in wild salmon season
- Taku Poke- learn how to make this special poke variation with smoked octopus!
- Char Siu (Chinese Style BBQ Pork) and Pineapple on Hawaiian Sweet Buns
- Hawaiian Macaroni Salad- this creamy mac salad is typically served as a scoop on a Hawaiian plate lunch, but it’s also the perfect side dish for your next BBQ
- Kimchi Fried Rice- fried rice is extra delicious when you add tangy kimchi
If you have a question about this class or would like to be put on a wait list, contact email@example.com and include the name and date of the class with your question.