Chinese Vegan Dinner & Class
Sat., Aug 22 | 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.
Menu:
Cold Dressed Tofu Skin
Silken Tofu "Burrata" Salad
Dry Fried "Eel Paddy" Mushrooms
Mapo Tofu
YuXiang Eggplant
Gong Bao King Oyster Mushrooms
Sichuan Style Green Beans with pickled mustard greens
*Meun subject to slight changes depending on local farmers market availability
Dishes are served family-style throughout the evening as they come out of the kitchen.
BYOB welcome.
Sichuan spices available for purchase.