Upcoming Classes and Events
Sichuan Cuisine Cooking Class
$88.00
Sat, July 18 | 5:00–8:00 PM | Sichuan Kitchen SLO, 2078 Parker St.
Sichuan Cuisine Fundamentals — A Cooking Class with Chef Garrett
Step into the world of Sichuan cuisine with Chef Garrett for an immersive evening of cooking, culture, and flavor. In this demonstration-style class, you'll watch and learn as Garrett walks you through seven foundational dishes of the Sichuan home kitchen — explaining the techniques, ingredients, and stories behind each one as he cooks.
Sichuan cuisine is often misunderstood as simply "spicy," but it is so much more than that — it is a cuisine of balance, depth, and remarkable complexity. This class is designed to pull back the curtain on that complexity and give you the knowledge and confidence to bring these flavors into your own kitchen at home.
The Menu:
Dishes will be served throughout the evening as they come out of the kitchen, family-style.
This is a BYOB class — feel free to bring your favorite wine or beer to enjoy alongside the meal. We have glasses for you.
A selection of Sichuan spices will also be available for purchase on the night.
Sichuan Cuisine Fundamentals — A Cooking Class with Chef Garrett
Step into the world of Sichuan cuisine with Chef Garrett for an immersive evening of cooking, culture, and flavor. In this demonstration-style class, you'll watch and learn as Garrett walks you through seven foundational dishes of the Sichuan home kitchen — explaining the techniques, ingredients, and stories behind each one as he cooks.
Sichuan cuisine is often misunderstood as simply "spicy," but it is so much more than that — it is a cuisine of balance, depth, and remarkable complexity. This class is designed to pull back the curtain on that complexity and give you the knowledge and confidence to bring these flavors into your own kitchen at home.
The Menu:
- 拍黄瓜 Pai Huang Gua — Smashed Cucumber Salad
- 炒土豆丝 Chao Tudou Si — Shredded Potato Stir Fry
- 鱼香茄子 Yu Xiang Qiezi — Fish Fragrant Eggplant
- 宫保鸡丁 Gong Bao Ji Ding — Kung Pao Chicken
- 回锅肉 Hui Guo Rou — Twice Cooked Pork
- 麻婆豆腐 Mapo Tofu
- 番茄蛋花汤 Fanqie Danhua Tang — Tomato Egg Drop Soup
- Steamed Rice
Dishes will be served throughout the evening as they come out of the kitchen, family-style.
This is a BYOB class — feel free to bring your favorite wine or beer to enjoy alongside the meal. We have glasses for you.
A selection of Sichuan spices will also be available for purchase on the night.
Meatless Meetup Buffet Dinner @Shindig Cider
$0.00
The tickets for this event are on EventBrite. Please follow this link:
Enjoy a vibrant vegan Sichuan feast inspired by the Buddhist culinary traditions of China, all plant-based (no animal products).
Featuring local produce, bold spices, and handcrafted dishes, this meal will delight both the eyes and the palate. Prepared by Chef Garrett of Sichuan Kitchen SLO, voted Best Chef in SLO three years in a row by New Times. Chef Garrett will present a buffet from his popup tent, in the style of the Monday buffets he offers weekly at Sichuan Kitchen.
The feast will be held at Shindig Cider, 3055 Duncan Road, San Luis Obispo. The event is open to all ages (it’s dog-friendly too!). Shindig specializes in hard cider, but also serves wine, beer, non-alcoholic cider, juice, and sparkling water.
The ticket price includes food, but not drinks or tips.
Shindig shares a small parking lot with several other businesses. There is ample street parking as well.
The Central Coast Meatless Meetup is a monthly restaurant visit, focusing on plant-based food. Upcoming events will be posted on their Facebook group,
https://www.facebook.com/groups/2075857522987490
To join the email announcements list, contact Steve Key, [email protected]
Chinese Vegan Dinner & Class
$88.00
Only a few left!
Sat., July 25 | 5:00–8:00 PM | Sichuan Kitchen SLO, 2078 Parker St.
Chinese Vegan Dinner & Class — Bold, Rich, Plant-Based
Chinese vegan cuisine has a history that most people have never fully explored — and it goes far deeper than stir-fried vegetables.
Plant-based cooking has been at the heart of Chinese culinary tradition for over a thousand years, rooted in Buddhist monastery kitchens where monks developed extraordinary techniques for cooking with tofu, tofu skin (腐竹), mushrooms, and preserved vegetables. This is the tradition that gave the world mock "duck" and some of the most inventive plant-based cooking ever developed — centuries before the modern vegan movement.
Join Chef Garrett for an evening of cooking, culture, and flavor as he walks you through a menu built around these same ingredients — tofu, tofu skin, mushrooms, seitan, and seasonal vegetables — prepared through the lens of Sichuan cuisine. Bold, aromatic, and deeply satisfying.
Dishes are served family-style throughout the evening as they come out of the kitchen.
BYOB welcome.
Sichuan spices available for purchase.
Chinese Vegan Dinner & Class — Bold, Rich, Plant-Based
Chinese vegan cuisine has a history that most people have never fully explored — and it goes far deeper than stir-fried vegetables.
Plant-based cooking has been at the heart of Chinese culinary tradition for over a thousand years, rooted in Buddhist monastery kitchens where monks developed extraordinary techniques for cooking with tofu, tofu skin (腐竹), mushrooms, and preserved vegetables. This is the tradition that gave the world mock "duck" and some of the most inventive plant-based cooking ever developed — centuries before the modern vegan movement.
Join Chef Garrett for an evening of cooking, culture, and flavor as he walks you through a menu built around these same ingredients — tofu, tofu skin, mushrooms, seitan, and seasonal vegetables — prepared through the lens of Sichuan cuisine. Bold, aromatic, and deeply satisfying.
Dishes are served family-style throughout the evening as they come out of the kitchen.
BYOB welcome.
Sichuan spices available for purchase.
The Art of Tea - 2 Day Class
$120.00
Aug 16 and 23 9am-12pm
By Inari Tea & Art Guest Event Popup at Sichuan Kitchen SLO
This two-day tea immersion includes guided education and tasting led by a professional tea sommelier, Jen de Tréglodé . Through extensive tastings of high-quality, consciously sourced teas, participants will develop their sensory awareness and understanding of tea in an intimate small-group setting designed for depth, curiosity, and connection.
The course includes an original printed textbook/workbook and thoughtfully curated curriculum, with each session reflecting the care, sourcing, preparation, and attention required to create a truly elevated tea experience. More than simply a lecture, this class is designed as an engaging and experiential exploration of tea through taste, atmosphere, and direct encounter.
Ticket includes:
- 2 Two immersive classes of guided tea education and tasting
- Extensive tastings of high-quality, consciously sourced teas
- Led by a professional tea sommelier in an intimate small-group setting
- Includes a printed workbook/textbook and curated educational materials
- Explore tea through culture, history, sensory training, and preparation techniques
Location: Sichuan Kitchen, 2078 Parker St. SLO
Time: 9am-12pm on Aug 16 and Aug 23
Free parking available in parking lot or on the street.
Past Events
Nepali Educational Dinner: Stories and Flavors of Nepal
$90.00
Sold out
Sunday, July 12 | 6:00–8:00 PM
Sichuan Kitchen SLO — 2078 Parker St.
Nepali Educational Dinner: Stories and Flavors of Nepal
Join us for an evening dedicated to the food and culture of Nepal. Chef Garrett will be partnering with his close friends Rajen and Poonam, who were born and raised in Nepal and now call San Luis Obispo home, to bring you an immersive look into Nepali cuisine and culture.
Garrett lived in Nepal for five years as a Peace Corps volunteer, working alongside local farmers to help build more sustainable agricultural practices. While Sichuan cuisine is his primary craft today, Nepal and its people hold a deeply personal place in his heart.
This dinner is his chance to share that love directly — cooking alongside Rajen, swapping stories, and offering a small window into an incredible country and culture that so few people in the U.S. get to experience firsthand.
This evening is centered on culture and connection more than technique — expect stories about Nepal, its people, its landscapes, and its food traditions, rather than a step-by-step cooking class. For those who want to go even deeper, Garrett kept a food blog during his time living in Nepal, documenting everything from regional dal bhaat variations to street food culture. You can read it here: Dal-lectables.
The Menu
- Welcoming drink (non-alcoholic)
- Appetizers: momos, nepali pickles
- Main course: dal bhaat (rice and lentils) with a variety of vegetable and meat curries, sides, and pickles — served family-style, all-you-can-eat
- Dessert: kheer (Nepali rice pudding)
***You may bring your own alcoholic beverages. We have glasses and openers
$90 per person
Eating from the Oaks: A Cultural & Culinary Acorn Experience
$80.00
Sold out
April 4 | 6–8 PM
A historic tasting dinner exploring the rich, nutty flavors of acorn cuisine
Join Jesse Trace, local oak expert, and Chef Garrett Morris for a cultural and culinary experience centered around California’s most iconic tree: the oak.
Together we’ll explore what oak trees are, where they grow, and why acorns have been such an important food for cultures around the world — including the Indigenous peoples of California. Jesse will demonstrate how acorns are processed into flour, transforming this humble wild food into a versatile ingredient.
Chef Garrett will prepare a three-course tasting menu featuring acorns in every dish, using a blend of traditional and creative techniques from different culinary traditions.
Menu
Dotorimuk with Seasonal Greens
Korean-style acorn jelly served with tender local greens, lightly dressed to highlight the earthy, nutty flavor of acorn starch.
Acorn Spaetzle with Sage, Local Parsnip & Ibérico Pancetta
Handmade spaetzle enriched with acorn flour, tossed with roasted parsnips, fragrant sage butter, and savory Ibérico (acorn fed pigs) pancetta.
Sweet Acorn Madeleines with Acorn-Infused Ice Cream
Warm French-style madeleine cakes made with acorn flour, served with creamy house-made acorn ice cream for a delicate nutty finish.
This intimate dinner will bring together food, ecology, and history, celebrating how one of California’s oldest foods can inspire new flavors today.
Notes:
****Location is at 2078 Parker St.
***Bring Your Own Beverage - we have wine glasses & openers.
Filipino Popup 6-8pm Seating
$60.00
Sold out
March 28; 6-8pm Pungko-Pungko: Filipino Street Food Pop-Up
Hosted at Sichuan Kitchen SLO
Join us for a special three-course Filipino street food experience by Chef Chrissilda, inspired by the vibrant pungko-pungko food culture of Cebu.
Pungko-pungko is more than street food but a symbol of humility, community, and shared identity. Grounded in daily life across the Philippines, it embodies pride in the ordinary and a sense of belonging.
The menu highlights traditional Filipino flavors with a seasonal Central Coast twist, celebrating bold and comforting street foods.
This event is designed to be casual, social, and community-focused. Our small kitchen space creates an intimate atmosphere where guests sit close together, share the experience, and connect over food, music, and conversation. Chrissilda will introduce the dishes as the room transitions into a relaxed dining experience where guests are encouraged to mingle and enjoy the evening together.
Throughout the event, DJ Mr. Rabbit will be spinning global underground sounds.
A portion of the proceeds will support Deep Ecology Philippines, providing mutual aid funding for Indigenous youth programs in the Sierra Madre region.
Two seatings:
3:00–5:00 PM
6:00–8:00 PM - This ticket is for the 6-8pm seating
📍 Sichuan Kitchen SLO
2078 Parker Street, San Luis Obispo
BYOB encouraged
Menu:
Empanada (DF)
Baked shell filled with recado, green papaya, mung bean sprouts
& house-smoked Cebu-style chicken sausage
Served with spiced vinegar
& Farmer Rudy’s Asian greens
Chicken Inasal (GF, DF)
Toyomansi marinated & grilled whole chicken leg
Lemongrass rub, atsuéte oil
Served with achara (green papaya, carrots, pepper)
Java rice
Side salad
Calamansi Coconut Bar (GF, DF)
Calamansi filling
With lemongrass mousse & toasted coconut
How to Cook a Proper Chinese Meal: Cooking Class & Dinner
$90.00
Sold out
March 29 : 4-7pm
Creating a Balanced Menu of Seasonal Dishes with Everyday Techniques
In this class, we’ll explore how to cook a complete Chinese meal the way it’s actually prepared at home—focused on balance, seasonality, and thoughtful planning.
Rather than cooking a bunch of random dishes, we’ll build a cohesive table: fresh salads, quick stir-fries, a rich braise, and handmade dumplings. Along the way, we’ll talk about how to balance flavors, create contrast in texture, and organize your cooking so everything comes together smoothly—without having to cook six dishes all at once.
This menu highlights seasonal ingredients alongside a few well-loved classics:
Menu
- Pork & Scallion Dumplings
- Sesame ginger kale salad
- Sichuan chicken salad
- Celery, carrot & wood ear salad
- Shrimp & snap pea stir-fry
- Yu Xiang eggplant
- Red-braised local beef w/ daikon
- Steamed rice
This is a demonstration-style class. You’ll watch, learn, ask questions, and taste throughout as we cook each dish together, finishing with a full shared meal.
We’ll cover:
- how to build and balance Chinese sauces
- stir-fry fundamentals and heat control
- braising techniques
- how to plan and execute a multi-dish meal at home
Bring Your Own Beverage (we’ll have glassware available)
📍 2078 Parker Street, San Luis Obispo
Come hungry and ready to learn—this class is all about giving you the confidence to cook a real Chinese meal at home.
City Farm Dumpling Class & Dinner
$65.00
Sold out
March 11 5:30pm-7:30pm
Come join us at the City Farm for a fun, hands-on Dumpling Making Class !
Pleat, Sip, and Eat your way to farm-to-table Dumpling Bliss!
Learn the art of making delicious dumplings from scratch while surrounded by an amazing garden. Chef Garrett and Coco will educate on Dumpling culture in China and guide you through the process of making your own. Get ready to fill, fold, and steam your way to dumpling perfection!
Each participant will make about 20 dumplings. Enjoy the culminating feast of your own dumplings, toppings bar, and other farm to table Sichuan inspired dishes with produce from the City Farm.
The price of the class includes all instruction, enough dumplings and sides for dinner and dumplings to take home, and 1 complimentary glass of wine.
There will be 2 kinds of dumpling fillings, 1) Chicken & Scallion, 2) Mushroom & Veggie
Few Notes:
- Bring a tupperware for leftovers!
- Bring a jacket as it might get chilly
Address: 1221 Calle Joaquin, San Luis Obispo, CA 93405
***This class in not at our 2078 Parker St location but at City Farm SLO
Feb 17 - Chinese New Year Dinner Experience
$98.00
Sold out
Feb 17 | 6–8pm | Sichuan Kitchen SLO
Celebrate Lunar New Year with an evening of bold flavors, warm traditions, and a shared table. This special dinner experience will feature a multi-course spread inspired by Chinese New Year foods—dishes meant to symbolize luck, abundance, longevity, and prosperity for the year ahead.
Throughout the night, we’ll share short stories and cultural context behind what we’re eating (and why it matters), from classic New Year flavors to the meaning of dumplings, noodles, and sweet treats.
Per New Years tradition, guests will also get to fold dumplings together and take a small batch home—because the best New Year traditions are the ones you can bring into your own kitchen.
✨ Come hungry, leave full, and start the Year of the Horse the right way.
Menu:
Welcome Appetizers:
Shredded Five-Spice Duck on Bao Pillow
Tender duck seasoned with warm spices, served atop soft steamed bao
Cold Citrus-Marinated Cucumber Salad
Refreshing cucumber with bright citrus notes and light aromatics
Steamed Shrimp & Lotus Root Bites
Delicately steamed shrimp paired with lotus root, finished with fragrant seasoning
Family Style Main Courses:
Longevity Yi Mian Noodles with Ginger & Scallion Sauce
26 foot long (for 2026) hand made noodles served in a light, aromatic ginger-scallion sauce, symbolizing longevity
Braised Shiitake Mushrooms with Baby Bok Choy
Glossy shiitake mushrooms and tender greens in a savory soy-based sauce
Whole Fish, Banquet-Style
Bloomed whole fish presented with fillets for sharing, finished with ginger, scallion, and hot aromatic oil
Drunken Chicken
Gently poached chicken marinated in Shaoxing wine and aromatics, served chilled
King Oyster Mushroom “Scallops”
Thick cross-section slices of king oyster mushroom, pan-seared and glazed for a rich, elegant texture
Sweet Ending:
Sticky Rice Dumplings filled with sweet black sesame, in a goji and jujube syrup.
Feb 8 - Afghan Educational Dinner Experience
$85.00
Sold out
Join Chef Sophia Zekria from Kor Kitchen for a cultural Afghan dinner experience that goes far beyond the plate. Enjoy a welcoming drink, traditional bites, and a full meal inspired by family recipes passed down through generations of Afghan home cooking. Come sit together, learn the stories behind each dish, and share an evening of warmth, tradition, and community.
Menu:
Welcome Drink
Saffron chai iced tea infused with rose petals and cardamom.
Afghan Welcome Bites
A special selection of traditional Afghan bites, served the way guests are welcomed in Afghan homes.
Appetizer
Qoroti Afghani
Warm fermented dairy sauce with caramelized onions, herbs, and spices, served with Afghan bread.
Main Course
Beef Qabuli Palow
Afghanistan’s national dish — tender beef with fragrant sella rice, carrots, raisins, and spices.
Side Dishes
Banjan Borani
Slow-cooked eggplant in tomato sauce with garlic yogurt and dried mint.
Salata Afghani
Fresh vegetables with lemon and herbs.
Dessert
Firni
Traditional Afghan milk pudding flavored with cardamom, topped with pistachios and dried fruits.
Malida Afghani
Traditional celebratory dessert made with toasted bread, sugar, cardamom, and oil.
Feb 14 - Valentines Day Dinner and Dumpling Class #2
$88.00
Sold out
Valentine’s Dumpling-Making Class + Dinner
6-8pm 2078 Parker St.
Celebrate Valentine’s Day with a cozy, hands-on dumpling-making night at Sichuan Kitchen SLO. In this class, we’ll guide you step-by-step through folding beautiful dumplings, learning simple techniques for sealing, shaping, and cooking them so they come out juicy and satisfying every time. Special for our Valentines Day Class, we will show Heart Shaped Dumpling and serve a complementary Date Night Dessert.
To make it a full Valentine’s meal, we’ll also serve a few complementary dishes alongside the dumplings. Expect a relaxed, date-night atmosphere with great food, good conversation, and plenty of dumplings to enjoy together.
No experience needed—just come hungry and ready to learn.
BYOB
Bring a to-go container for leftovers!
There will be 2 kinds of dumpling fillings, 1) Chicken & Scallion, 2) Mushroom & Veggie