As you must know by now, it’s Asian Pacific American Heritage Month. I love that there are events going on everywhere just to celebrate us! From shopping to film to festivals, it’s a month full of APA goodness.
One sure crowd pleaser is food. And this year, the Oakland Asian Cultural Center (OACC) is putting on The Culinary Workshops as a part of its annual Asian Pacific American Heritage Festival 2010. This series of Asian culinary workshops focuses on traditional cuisine, but not your usual fare. From Tibetan dishes to Filipino vegetarian meals, any cook or food lover will benefit from this rare opportunity to learn from the best.
Here’s the schedule:
Spring Dishes from Tibet – Sunday, May 9, 10am-1:30pm
Sah Paley is a classic Tibetan picnic dish that originated in Amdho Province where His Holiness the 14th Dalai Lama was born. Traditionally served with homemade hot chili sauce, and a drink close to Nigori sake or Korean makgeolli, Sah Paley is an important Tibetan dish. Participants will also learn how to make a delicious Himalayan salad. Presented byTsering Wangmo, Tibetan performer, restaurateur and author of The Lhasa Moon Tibetan Cookbook.
Filipino Regional Vegetarian – Saturday, May 22, 10am-1:30pm
This workshop celebrates family-style Filipino dishes that draw from an abundance of garden fresh vegetables (gulay). Students will learn to make vegetarian-friendly versions of traditional favorites like kare-kare (a peanut stew with banana hearts), laing (greens simmered with coconut milk, garlic and chilis), and lumpiang sariwa (vegetable-stuffed summer rolls). Presented by Aileen Suzara, author of The Colors of Nature, Growing Up Filipino and more.
Chinese Soups for Health – Saturday, June 5, 10am-1:30pm
Learn about traditional Chinese and Western approaches to the recipes brought over by Chinese immigrants from South China. Dishes like fuzzy melon soup will utilize summer produce, following the traditional Chinese approach to health through seasonal ingredients, yin-yang balance, and through the tonifying qualities of the ingredients. An all purpose “mother sauce” with variations will be prepared with several seasonal vegetables. Presented by Teresa M. Chen, author of A Tradition of Soup: Flavors from China’s Pearl River Delta, and Jing Liu, a registered dietitian who has taught classes on Asian food, culture and religion at San Francisco State University.
Details for The Culinary Workshops
When: May 9, May 22, & June 5, 2010
Where: Oakland Asian Cultural Center, 388 9th St, Ste 290, Oakland, Calif.
Info: Limited to the first 15 registrants. All materials provided. Sliding scale donation ($5-$30) to cover cost of materials. Please register at least one week prior to workshop date.
Contact: April Kim, (510) 637- 0462, email@example.com.
Beyond the culinary workshops, check out other events at the OACC’s APA Heritage Festival 2010, which runs from May 19 to June 5. They’ve got pretty fascinating events lined up, including a LGBT literary night, featuring writer Aimee Suzara and others, film screenings, and traditional arts and crafts.
Also, don’t miss jazz group Vidya, who will be performing their unique blend of South Indian Carnatic traditional music and jazz. Another unique jazz performance and panel discussion will be held by the Asian American Orchestra, blending the music of John Coltrane and traditional Indian musical instruments.
For a complete listing of events, click here.
Photos courtesy of OACC.