Lakeview Library is hosting a series of cooking and food prep demonstrations this fall. Join Chef Paul to expand your knowledge of cooking techniques with step-by-step walkthroughs, demonstrations and more!
All events are presented in partnership with Willy Street Co-Op.
[FULL] Fried Rice for Dinner
February 8, 6:30-7:30PM | Lakeview Library
Join Chef Paul to learn how to transform your leftover rice into a new delicious meal! This class will show each step, from rice selection to cooking and ingredient preparation to tasting the final product. A simple yet delicious fried rice bowl will delight our dinner table whether vegan or meat or anything in between. Demonstration only.
Limited space; registration is required. Registration will open at 10am two weeks prior to program date on January 25.
[FULL] Spring Rolls
March 14, 6:30-7:30PM | Lakeview Library
Join Chef Paul to learn the envelope-forming technique to make fresh spring rolls—a perfect way to enjoy the fresh produce of the spring season!
Limited space; registration is required. Registration will open at 10am two weeks prior to program date on February 29.
April 11, 6:30-7:30PM | Lakeview Library
Join Chef Paul to explore the unlimited choices of plant-based meals.
Limited space; registration is required. Registration opens on March 28 at 10 a.m., two weeks prior to program date.
June 13, 6:30-7:30pm | Lakeview Library
Once your knife skills have improved, your cooking will be more efficient and more delicious. Join Chef Paul for a demonstration on how to dice, julienne, and chiffonade vegetables and fruits. Chef Paul will also discuss how to choose, care for, and sharpen knives.
This program is for ages 13 and older; adult supervision required. Registration opens on May 30 at 10 a.m., two weeks prior to program date.
Register by clicking the links above or calling (608) 246-4547. Events in this series are presented in partnership with Willy Street Co-Op.
About Chef Paul
Paul grew up in Taiwan surrounded by fresh hanging foods in the market, but he didn’t have an appreciation for Taiwanese or Chinese ingredients until attending culinary school in Chicago where he developed a love for cooking. After serving in many kitchens over the years, he wanted to share the skills he learned with others which led him to teach. He says about teaching, "Cooking and sharing what I have learned is my passion. Teaching a cooking class gives me a chance to share my knowledge about the differences and uniquenesses of foods that people overlook. I want to show people how to be respectful, creative, and economical about food. To feel delighted when they learn an easy cooking technique using just a couple of simple fresh ingredients. The food is the real star, we are just the facilitators."