Rainbow Appetizer ingredients leftover from my cooking class yesterday were shouting to be repurposed into a curry dinner for tonight! Even had leftover diced garlic, ginger and some scallions. I didn't even have to pull out my chopping board. Notice, I didn't even have any rice or carbs! So light and refreshing.

Using same technique I teach in class: fry veggies first cause they don't stick to your wok like meat does. I used Earthy Delight's Tea Seed Oil. Oh, I added some red kidney beans to bulk it up. Do you see my lovely, unique batik wok mitt on the handles? It has a magnet so it stays on the handle when you take your hand off.  We designed this and has a patent pending. Everyone loves this cute concept and enjoy choosing their fav design. I pick up material whenever I go on my Asia travels.

Added dash of tamari, sherry and sprinkled MySpiceSage hot curry powder, plated it.

Reheated precooked ground turkey in the wok, added scallions and sprinkled curry powder.

Notice my cast iron wok and portable butane gas stove setup on top of my electric stove! I leave this permanently OUT so it's convenient. If you don't see it, you won't use it. I use my wok to cook most anything or just for reheating leftovers instead of using the microwave.

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Thanks Peter, Jungle Walls Miami for hosting another enjoyable cooking class.

Thanks everyone for coming to my Wok Star cooking class today! Thanks to new Wok Star Maggie who came to pick up her Wok Star Kit and took this group shot for us. Most other shots taken by Carl Hildebrand on my iPhone.

A delicious Rainbow Lettuce Wrap appetizer and Gancia Prosecco greet guests when they arrive.

Jenna looks so proud of the sauce for the Shrimp, asparagus, baby bok choy & carrot stir fry. She was surprised how high the heat was and thought her shrimp was burning but turned out crunchy on the outside and juicy inside.

Howard is going to be very popular with his dates, showing off his new Stir fry technique! I think he liked the food, he went for thirds he told me.

Jenna got this class for Howard's birthday prez, what a sweet sister. Notice the mint 'stick' behind them? We plucked some off to sprinkle into the Rainbow Lettuce Appetizer.

The AMAZING Jungle Walls Miami lookin' good. Peter can custom make any hydroponic plant wall!

Jonathan is already a Wok Star but brought his daughter, Ivy Marie cause she wants to be a professional chef!

Peter Kastan and Barney enjoying a cold, refreshing Fiji Water, it was a scorcher today.

Shrimp, asparagus, baby bok choy and carrot stir fry in cast iron wok and gas stove setup.  A typical one-dish dinner for busy weeknights.

Sexy Dejha enjoying her shrimp stir fry.

Ivy Marie showing off her stir fry skills. She stir fried zucchini, yellow squash and red bell peppers for the Tilapia in spicy brown bean sauce.  It was a hit!  The Tilapia is melt-in-your-mouth tender and absorbs all the flavors from the sauce.

 

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Crispy Potstickers(dumplings/wontons) is one of my favorite dinners, I grill a whole batch instead of frying them, so EASY & FAST!  I had a ton of veggies left over from my cooking class, so I did a simple stir fry. A little side dish of my Easter Kimchi gave it some oompf! This was my favorite version, I added rice vinegar, stays crunchy longer.

 

Yay, Little Red Dot's Pork Jerky(Bak Kwa) came just in time to add to some green curry left over from last night's tasting (more about this later.) Need protein to make my lunch balanced. Yep, down to bare fridge to make space for cooking class food!

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One of the things I have a problem with is not being able to 'see' because as many entrepreneurs know, you get too 'close' to your own project. So, it's refreshing to 'see' my cooking class through the eyes of a New Times blogger! I'm always nervous about reviews because you have no control over the outcome.

It's uncanny when folks recognize you from the article.  That's what happened at Sunday's CHINATOWN Festival!

Snapshots of open day, from what I can see, fabulous facilities. Attending the ceremony talk, they'll be serving food later!!!

Marquis where the band played music and food stations, drinks were served. Posting more soon.

Cafe/bakery area on ground floor as you enter the Institute.

Extensive wine cellar in the wine and food theatre. It was lovely to see Ileana Fajardo again, she's always pushing the envelope with her wine pairings!  The wines she suggested today went beautifully with the strong cheeses.  She used to host my cooking classes when she had Vine Wine Shop with a Tasting Loft on Biscayne, a wonderful space!  Ileana was responsible for introducing me to pairing  Asian dishes with Champagne or Prosecco!  It provided a WOW factor when guests arrived for my cooking class and a perfect pairing with my Rainbow Lettuce Wrap. I now have Gancia Prosecco sponsored by OWS. Nothing like bubbly to go with everything, light and refreshing.

See the spitoons in the counters for wine tasting? Not supposed to drink the wine, boo.

I got to try the student's delish pastries, the one at bottom right which is full of fresh fruits and berries, YUM! There was also a very nice coffee to go with it!  Panther Coffee knows how to brew without burning the beans which makes coffee bitter.  They'll be opening a retail outlet in midtown Miami, yay for coffee drinkers.

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Overcooking fish is a sin, it becomes dry!!! My stir fried veggies were PERFECT, so made up for it! Leftover veggies from cooking class so some were strange shapes. Pickles were jicama, chayote, carrots, better today. So easy: add salt & rice wine vinegar.

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What a beautiful space to give my class! It's customary to give red packets with money for good luck during Chinese New Year, but instead I gave my 'sought after' little buddhas in the packets. I mentioned the New Year 'treats' were eaten before the savory meal, a big no, no in my mother's eye's. A retort shot back, it's OK, she's not here!

Staging a 'welcoming' & beautiful presentation is so important to me. I love that big antique wood table, everyone was milling around it and made for great conversation!
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Lyons Salon + Spa is a loft-like, beautiful, open space where I'll be giving my Wok Star cooking class!

Just booked 3 dates there, first one Wed. Jan.12 just in time for Chinese New Year and start to a new way to make healthy, simple, fresh weeknight dinners!

For me, it's all about giving people a wonderful experience when they come to my class, it sets the tone, mood and atmosphere for socializing and inspires people to learn.

The owners did a wonderful job making the space tranquil and serene with Asian motifs and accents, love it. 

An incredible PLUS is free and secure parking all round the building! One of the reasons why I've never succeeded in nailing down a South Beach venue.

Friendly wave from staff in the lobby area.

Buddha, bamboo, vintage wood table and rug with exotic Asian accents.

Rocky, the owner/hairstylist is quite the renaissance man!  He designed the bench in the lobby. Notice GORGEOUS vintage wood Spa door.

Asian ceramic pot, I think it's called 'thousand flower' design or something like it. Sorry it's a bit dark contrast.