A handful of homebound gourmands joined local chefs from the Culinaria Cooking School Tuesday evening via Zoom® to prepare some delicious small-plate dishes perfect for ringing in the Lunar New Year.
Chefs Stephen Sands and Pete Snaith coached about two dozen aspiring gourmands step-by-step through the preparation of Chicken Satays with Thai Peanut Sauce before turning their attention to the secrets to perfectly spicy Mongolian Beef. The chefs offered some time-saving tips along the way and answered questions from the Chat box about possible substitute ingredients and the best wine pairings for each dish. The class concluded with a demonstration of the delicate art of dumpling pinching, with the participants practicing pinching their own Jiaozi-style pork dumplings at home.
The event was jointly sponsored by the Fairfax Library Foundation and the Culinaria Cooking School in Vienna, Virginia. Proceeds benefitted the Fairfax Library Foundation.
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