This class was a organized for a group of five women on a weekend getaway to Hudson. Working with Chef Michael Freeman, we presented three options for a hands-on class and dinner—Indian, Pasta, and Chinese. Chinese wok cooking was selected with a special request to start with sushi making. The group got sticky from the start—rolling sushi maki and then making lo mein noodles from scratch. After some chopping, the group got moving and flipping—the woks that is—for stir fry. Chef Freeman treated the group to fresh made Chinese doughnuts tossed in sugar.

The full menu for the evening:

Assorted sushi
Making various types of sushi maki
Tuna roll, California rolls, sweet potato tempura rolls

Traditional lo mein
Create Chinese noodles from scratch, then turn them into a savory vegetable lo mein.

Stir fry cookery
Learn the in’s and out’s of cooking in a wok
Create traditional dishes—sesame chicken and mixed vegetable stir fry.

Chinese Doughnuts
East meets west, found all over China, Hong Kong, and the US.
A soft pillowy dough fried and tossed in sugar.

About Chef Michael Freeman
Chef Freeman is a New York native and a Culinary Institute of America graduate. With his Savory Food Truck, he brings “real” deli to Hudson. The Savory menu consists of family recipes and deli staples like pastrami on rye. He refines these classics using his culinary background in the homemade preparation of the meats—cured, brined, smoked, and prepared over days—to hand cut chips. Chef Freeman incorporates culinary flavors profiles and cooking techniques from across the globe.

© Valley Variety 2019