NYC Foodie Explorers

Take 10% off Your 1st Booking with code "meetup" Tickets On Sale Here: leisurelyapp.co/events/chinesedumplingskingscomay Join Chef-Owner, Josh Grinker, of Kings Co Imperial- one of New York's most acclaimed Chinese restaurants, as he welcomes us to the world of Chinese dumpling making. Chef will begin by showing us how to make 3 different types of traditional Chinese dumplings from start to finish, followed by a demo of making the fillings. Each attendee will receive a hands-on tutorial on rolling the skins, and forming the dumplings. We’ll also discuss perfect, easy-to-make sauces for each dumpling, and the various cooking techniques required to place their prized dumplings on the table. A family-style meal, along with wine & beer are included with your booking. ON THE MENU Xiao Long Bao (Soup Dumplings) Vegetable Dumplings Jiaozi (Pot Stickers) Noodles Off-Menu Dim Sum Specialties Beer & Wine ABOUT JOSH & KINGS CO. IMPERIAL Chefs Josh Grinker and Tracy Young made their love of the cuisine their life by opening Kings County Imperial in 2015, which Robert Sietsema called “a new definition of Chinese-American cooking.” The two met in Vermont, cooking at a Chinese restaurant called A Single Pebble. Following a stint with a more French concept in Park Slope, the team—who have been friends for over 20 years and have a natural rapport that makes many mistake them for a couple—came to Williamsburg. Just this past June, the team opened their second location in the Lower East Side, expanding their mark and bringing even more New Yorkers closer to their love for delicious Chinese cuisine. A FEW WORDS ON KING'S CO. “THE RESTAURANT ACTUALLY BREWS ITS OWN SOY SAUCE, WHICH IS USED IN ALL THE DISHES ON THE MENU. THE SAUCE IS SUN-FERMENTED IN ANTIQUE PORCELAIN POTS THAT SIT IN A CHINESE FIELD FOR 6-8 MONTHS, WHICH APPARENTLY ALLOWS THE SOY TO REACH MAXIMUM FLAVOR. ONCE IT ARRIVES AT KINGS COUNTY, THEY RUN IT THROUGH A NITROGEN LINE AT THE RESTAURANT TO PREVENT IT FROM OXIDIZING TOO FAST.” — INFATUATION “THIS IS THE SORT OF COOKING THAT MAKES KINGS COUNTY IMPERIAL ONE OF THE CITY’S MOST INTERESTING AND EXCITING NEW RESTAURANTS. ” — EATER “GREENS FROM THE BACK GARDEN PATIO MAKE THEIR WAY INTO DISHES AND COCKTAILS, AND THE SOY SAUCE, MADE BY FOURTH-GENERATION PRODUCERS IN CHINA’S PEARL RIVER DELTA JUST FOR THE RESTAURANT, IS DISPENSED BY TAP. ” — NYMAG

Take 10% off Your 1st Booking with code "meetup" Tickets On Sale Here: leisurelyapp.co/events/chinesedumplingskingscomay Join Chef-Owner, Josh Grinker, of Kings Co Imperial- one of New York's most acclaimed Chinese restaurants, as he welcomes us to the world of Chinese dumpling making. Chef will begin by showing us how to make 3 different types of traditional Chinese dumplings from start to finish, followed by a demo of making the fillings. Each attendee will receive a hands-on tutorial on rolling the skins, and forming the dumplings. We’ll also discuss perfect, easy-to-make sauces for each dumpling, and the various cooking techniques required to place their prized dumplings on the table. A family-style meal, along with wine & beer are included with your booking. ON THE MENU Xiao Long Bao (Soup Dumplings) Vegetable Dumplings Jiaozi (Pot Stickers) Noodles Off-Menu Dim Sum Specialties Beer & Wine ABOUT JOSH & KINGS CO. IMPERIAL Chefs Josh Grinker and Tracy Young made their love of the cuisine their life by opening Kings County Imperial in 2015, which Robert Sietsema called “a new definition of Chinese-American cooking.” The two met in Vermont, cooking at a Chinese restaurant called A Single Pebble. Following a stint with a more French concept in Park Slope, the team—who have been friends for over 20 years and have a natural rapport that makes many mistake them for a couple—came to Williamsburg. Just this past June, the team opened their second location in the Lower East Side, expanding their mark and bringing even more New Yorkers closer to their love for delicious Chinese cuisine. A FEW WORDS ON KING'S CO. “THE RESTAURANT ACTUALLY BREWS ITS OWN SOY SAUCE, WHICH IS USED IN ALL THE DISHES ON THE MENU. THE SAUCE IS SUN-FERMENTED IN ANTIQUE PORCELAIN POTS THAT SIT IN A CHINESE FIELD FOR 6-8 MONTHS, WHICH APPARENTLY ALLOWS THE SOY TO REACH MAXIMUM FLAVOR. ONCE IT ARRIVES AT KINGS COUNTY, THEY RUN IT THROUGH A NITROGEN LINE AT THE RESTAURANT TO PREVENT IT FROM OXIDIZING TOO FAST.” — INFATUATION “THIS IS THE SORT OF COOKING THAT MAKES KINGS COUNTY IMPERIAL ONE OF THE CITY’S MOST INTERESTING AND EXCITING NEW RESTAURANTS. ” — EATER “GREENS FROM THE BACK GARDEN PATIO MAKE THEIR WAY INTO DISHES AND COCKTAILS, AND THE SOY SAUCE, MADE BY FOURTH-GENERATION PRODUCERS IN CHINA’S PEARL RIVER DELTA JUST FOR THE RESTAURANT, IS DISPENSED BY TAP. ” — NYMAG

Tickets On Sale Here: leisurelyapp.co/events/learn-to-make-mochi-february Take 10% off your 1st booking with code "meetup" Join Mochii NYC as we learn to make the sticky, chewy, soft dough associated with delicious mochi! Leading the class will be Chef-Owner, Mimi Lau. Mimi will guide us through the different types of mochi, while learning about its history, its cultural importance, and what makes it a healthier and more nutritious treat in comparison to other sweets. Dive in to the sweet, sweet world of mochi, as we learn to make everything from traditional wagashi, along with more inventive variations! In this hands-on class, we’ll learn… How to make mochi How to preserve mochi How to wrap mochi How to handle the sticky dough like a pro How to properly steam mochi Your Ticket Includes *An e-mailed recipe card *Non-alcoholic refreshments *Box of 6 mochi to take home About Mochii NYC Mochii NYC is your destination for all things Mochi. Hand-made with all-natural and fresh ingredients, and adventurous flavours, experience what delicious mochi should taste like.

Take 10% off Your 1st Booking with code "meetup" Tickets On Sale Here: leisurelyapp.co/events/chinesedumplingskingscomay Join Chef-Owner, Josh Grinker, of Kings Co Imperial- one of New York's most acclaimed Chinese restaurants, as he welcomes us to the world of Chinese dumpling making. Chef will begin by showing us how to make 3 different types of traditional Chinese dumplings from start to finish, followed by a demo of making the fillings. Each attendee will receive a hands-on tutorial on rolling the skins, and forming the dumplings. We’ll also discuss perfect, easy-to-make sauces for each dumpling, and the various cooking techniques required to place their prized dumplings on the table. A family-style meal, along with wine & beer are included with your booking. ON THE MENU Xiao Long Bao (Soup Dumplings) Vegetable Dumplings Jiaozi (Pot Stickers) Noodles Off-Menu Dim Sum Specialties Beer & Wine ABOUT JOSH & KINGS CO. IMPERIAL Chefs Josh Grinker and Tracy Young made their love of the cuisine their life by opening Kings County Imperial in 2015, which Robert Sietsema called “a new definition of Chinese-American cooking.” The two met in Vermont, cooking at a Chinese restaurant called A Single Pebble. Following a stint with a more French concept in Park Slope, the team—who have been friends for over 20 years and have a natural rapport that makes many mistake them for a couple—came to Williamsburg. Just this past June, the team opened their second location in the Lower East Side, expanding their mark and bringing even more New Yorkers closer to their love for delicious Chinese cuisine. A FEW WORDS ON KING'S CO. “THE RESTAURANT ACTUALLY BREWS ITS OWN SOY SAUCE, WHICH IS USED IN ALL THE DISHES ON THE MENU. THE SAUCE IS SUN-FERMENTED IN ANTIQUE PORCELAIN POTS THAT SIT IN A CHINESE FIELD FOR 6-8 MONTHS, WHICH APPARENTLY ALLOWS THE SOY TO REACH MAXIMUM FLAVOR. ONCE IT ARRIVES AT KINGS COUNTY, THEY RUN IT THROUGH A NITROGEN LINE AT THE RESTAURANT TO PREVENT IT FROM OXIDIZING TOO FAST.” — INFATUATION “THIS IS THE SORT OF COOKING THAT MAKES KINGS COUNTY IMPERIAL ONE OF THE CITY’S MOST INTERESTING AND EXCITING NEW RESTAURANTS. ” — EATER “GREENS FROM THE BACK GARDEN PATIO MAKE THEIR WAY INTO DISHES AND COCKTAILS, AND THE SOY SAUCE, MADE BY FOURTH-GENERATION PRODUCERS IN CHINA’S PEARL RIVER DELTA JUST FOR THE RESTAURANT, IS DISPENSED BY TAP. ” — NYMAG