Join us for an evening of bold flavors, hands-on learning, and delicious food!

Jean Wilson will demonstrate how to make Pogi Kimchi, a traditional whole napa cabbage kimchi, and guide you through the process step by step. While the kimchi made in class won’t be fermented, you’ll get to enjoy a fully aged, ready-to-eat version as part of the meal.

Gabe Garms of Creative Koji will show you how to make two delicious dishes using his handcrafted misos: crispy sweet potato fries with a rich miso sauce and fresh spring rolls with a vibrant miso dipping sauce. You’ll learn how to make both the appetizers and their sauces from scratch and get inspired to recreate them at home.

Sake and wine will be available for purchase from Brix Wine Bar to pair with your meal, and Creative Koji misos will be available for sale at the end of class. Cash, Venmo and cards will be accepted.