Sweet & Savory Classroom · ChattanoogaHands-on class making Japanese street food favorites.
Price
$96
per person
Next date
Wed 9 Dec
Length
Hands-on
Where
Chattanooga
45 East Main Street

Japanese Street FoodStep into the vibrant world of Japanese street food with our hands-on cooking class! You'll learn to create delicious and authentic Japanese street food favorites that will transport your taste buds to the bustling markets of Japan.Menu:Yakitori: Perfectly grilled skewers of tender chicken, glazed with a delicious sauce.Onigiri: Fluffy rice balls with savory fillings, wrapped in nori.Okonomiyaki: A savory pancake loaded with fresh ingredients and topped with a rich, flavorful sauce.Ichigo Ame: Delightful candied strawberries with a glossy, sweet coating.Join us for an unforgettable culinary adventure, where you'll master the techniques to recreate these popular Japanese street foods at home. Whether you're a seasoned cook or a beginner, this class is perfect for anyone looking to explore the exciting flavors of Japan.Class Type:We have many styles of classes.
Japanese Street Food is a hands-on class for adults at Sweet & Savory Classroom in Chattanooga. The menu has 4 dishes. It’s open to all levels. It’s for ages 14 and up. It runs once, on Wednesday 9 December. It costs $96 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. Read the full listing on their site.
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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