Ramen & Beyond with Corinne Trang
- 37b north front street, kingston, ny 12401
When people think ramen they think of the Japanese soup, but ramen is actually based on the Chinese egg noodle. After World War II, fueled by a rice shortage in Japan and the subsequent influx of cheap wheat which the US flooded into the Japanese market, in combination with a newfound taste for wheat noodles by Japanese troops returning from China, the ramen noodle as we now know it came into existence as a convenience food, hence instant ramen.
In this workshop we’ll explore three different recipes that incorporate the ramen noodle–all of which are classic. On the menu: Ramen in Pork Broth with Crispy Pork Belly, Egg & Bok Choy, Stir-fried Ramen with Baby Shrimp & Veggies and Twice Cooked Crispy Ramen Cakes with Braised Beef & Broccoli. Chef Trang is one of our most rigorous instructors so come prepared to work!
$90 per student includes 3hr workshop and recipes PLUS eat-what-you-make!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
Corinne Trang is the award-winning author of several books including the most recently published “Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life” (2017), “Asian Flavors Diabetes Cookbook” (ADA, 2012), “Noodles Every Day” (2009), “Curry Cuisine” (2007), “The Asian Grill” (2006), “A Food Lover’s Companion: Vietnamese” (2006),” “Essentials of Asian Cuisine” (2003), and “Authentic Vietnamese Cooking” (1999), and has contributed to many more including “The Encyclopedia of Food & Culture” (Scribners & Sons, 2006).
A classically trained chef, she has served as spokesperson to various national brands and commodities such as Kame and Thai Kitchen. Dubbed the “Julia Child of Asian Cuisine” by the Washington Post, she is a frequent television and radio guest and has appeared on national, regional, and cable network including NBC’s Today Show, CBS’s Early Morning Show, PBS, FOX News, ABC, CNN, Lifetime, Discovery, Food Network, Sirius, Business Talk Radio, National Public Radio, and Bloomberg to name a few. She has written for numerous publications including Saveur, Food & Wine, Fine Cooking, Islands, Gourmet, Cooking Light, and Bon Appetit, and has taught and lectured internationally. Trang is a food and tea consultant and the founder of Liquid Gold Tea, a wholesale and retail source for handcrafted premium whole leaf tea, traditional Chinese gong fu tea service, Cha Dao meditation, and private instruction and custom tea events. For more information, please visit www.corinnetrang.com and www.liquidgoldtea.com.
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