with Erin Chapla
Take your dish-to-pass game to the next level in this hands-on workshop, where we’ll learn techniques for hand-rolled appetizers including dolmas, spring rolls, and sushi. We’ll meet our edible wrappers: grape leaves, rice paper, and nori; discuss and prepare fillings both traditional and improvisational, and talk about how to incorporate our creations into broader menus which reflect their respective cultural traditions. We’ll also sample a few tasty sauces to pair with them. Then we’ll get down to business and practice, practice—the goal is to give you the confidence to make these impressive morsels your next dinner party go-to. And we eat our mistakes!
Erin Chapla is a chef and artist, currently serving as Ox-Bow’s head chef, where she has been working for the past 13 years. Erin spent many years traveling and honed her skills cooking throughout Southeast Asia. She lives with her family on their homestead in Allegan, MI where she tends a prolific vegetable garden and cares for a multitude of chickens and a notoriously cranky rooster.