What You'll Get
Those who don’t learn proper cooking techniques are doomed to a life of licking pages from fancy food magazines. Cause a stir with this Groupon.
$39 for a Three-Hour Sushi-Making Class with Sake Tasting ($82 Value)
During the hands-on classes, a chef teaches up to 25 students how to create three of their own maki rolls, such as tempura shrimp or a caterpillar roll with crab and avocado. Each attendee also receives miso soup, ginger salad, one dessert, and one taste of sake to pair with each roll. Nonalcoholic beverages are complimentary; attendees can purchase additional alcoholic drinks from a cash bar.
The classes are scheduled on the following dates; doors open at 6:30 p.m.:
- February 21, 22, and 28
- March 2, 7, 8, 14, 15, 21, 28, and 29
- April 4, 11, 18, 19, 20, and 25
- May 2, 9, 16, 23, and 30
- June 6, 13, 14, 20, and 27
- July 11, 18, 19, 20, and 25<p>
Each class requires a minimum of 12 students and has a maximum of 25 students. Additional dates may become available based on demand.<p>
The Fine Print
Promotional value expires 180 days after purchase. Amount paid never expires. Limit 1 per person, may buy multiples additional as gifts. Reservation required; subject to availability. 48hr notice required for any scheduled class changes or cancellations or a fee of 50% of the class amount will apply to reschedule. If under 18, a guardian must attend cooking class as well (each must have his or her own Groupon). Must be 21 to drink sake, valid ID required. Must sign waiver. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About StoneChef Events & Catering
Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.
They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.