Sweet & Savory Classroom · ChattanoogaClass teaching sticky rice and fish selection for hand-rolled sushi.
Price
$114
per person
Next date
Sat 5 Dec
Length
Hands-on
Where
Chattanooga
45 East Main Street

Hand Rolled SushiWatch the mystery of sushi unfold in the palm of your hands. In this Hand Rolled Sushi Class you will learn the techniques to cooking perfect sticky rice and knowing how to pick a good fish. In our signture step-by-step style we will help you conquer the basics of how to roll sushi.There are 5 main types of sushi rolls: Maki- Uramaki - Sashimi - Nigiri - Temaki. In our class you will learn how to make all of them and practice till your hearts content.Menu:Avocado RollSpicy Tuna RollSalmon RollThe Sweet & Savory RollClass Type:We have many styles of classes. This class is geared for entertainment with cooking skills taught throughout the class. It is not expected for every guest to personally make every recipe.
Hand Rolled Sushi is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 4 dishes. It’s for ages 14 and up. It runs once, on Saturday 5 December. It costs $114 per person.
It has 39 other classes on its calendar right now.
The school’s description comes from its class page on sweetandsavoryclassroom.com, read on October 31. .
From this class’s page on sweetandsavoryclassroom.com, read on October 31. Each one is quoted from that page.
From sweetandsavoryclassroom.com, the school’s own site. These apply to all of Sweet & Savory Classroom’s classes.

The school
Former Biltmore chefs Jeff and Heather Pennypacker teach couples, kids and global menus
Sweet & Savory Classroom is a Christian-run cooking school in the SOHO Building at 45 E. Main Street in Chattanooga. The door is around the back. Married chefs Jeff and Heather Pennypacker run it. Jeff trained at Johnson and Wales and was a chef at the Biltmore Estate for seven years. Heather was pastry chef at Deerpark Restaurant on the Biltmore grounds for over twelve years and has made well over 1,000 wedding cakes.
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