The Mission Chinese Food Cookbook by Danny Bowien and Chris King

In the final class of the series, we will explore the wildly popular Chinese Fusion cuisine that started as a two-night a week pop-up restaurant in San Francisco’s Mission District and eventually morphed into two of the most creative restaurants on both coasts. Known for its surprising flavor combinations, tons of umami and an often-intense level of heat, the food of Mission Chinese may not be authentic Chinese but it is certainly unforgettable. You will learn iconic recipes from the restaurant such as Tiger Salad; Smashed Cucumbers with Sesame Paste and Salted Chili Condiment; Mapo Tofu with Ground Pork and Pork; Salt Cod Fried Rice; and Kung Pao Pastrami.

To sign up: Brown Paper Tickets