Hands-on Cooking & Mixology Session at Sunda

Date Jan 31 2012
Time 6:00 PM - 9:00 PM

Join Executive Chef Jess De Guzman and mixologist Nahm Kim Tuesday, January 31st from 6-9pm for a cooking and mixology demonstration where you’ll learn how to cook Edamame Shiitake Dumplings, vegetarian-friendly Vietnamese Spring Rolls, and two cocktails to pair with both dishes.

No need to print out tickets as once your purchased is confirmed with PayPal we will add your name to our guest list for the event. Limited space available.

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What will we learn to make?

Edamame Shiitake Dumplings
Vegetarian-friendly Vietnamese Spring Rolls
Two Cocktails: “The Sand and Sea” & “Rumour Has It”

About Executive Chef Jess De Guzman

After almost a year-and-a-half, DeGuzman continues to dazzle Sunda patrons with his delectable Sushi creations. “I draw my inspiration from Chefs in Chicago and try to blend the umami flavor by involving different textures in the rolls I create,” DeGuzman says. “I have traditional rolls on our menu, but I also try to cater to the Chicagoan palate.” DeGuzman’s simple yet innovative philosophy has remained consistent with signature items such as “ The Great White Tuna,” Escolar wrapped Sushi Rice with potato chip, truffle vinaigrette and shavings have remained a favorite since the opening and his most recent creation “Crunchy Pig, Hidden Lobster” a roll consisting of a creamy lobster center, with mango, avocado, jalapeno, sweet chili sauce, tempura crumbs, and topped with crunchy bacon, has become an instant classic. Interacting with the patrons of Sunda is something DeGuzman enjoys and attributes to the creation of new menu ideas. “I love to make food,” DeGuzman said. “It’s a way to express my personality into the dishes I create. I enjoy seeing people’s reactions and I consistently visit tables to get their feedback.”