Learn to impress your dinner guests with these delicious yet simple modern Asian staples in this exclusive interactive class with one of NYC's top chefs.
- Pork & Chive Dumplings
- Salmon Summer Rolls
Check back for Ingredient lists and Zoom meeting credentials.
*Each attendee will receive a $25 Amazon gift card to offset the cost of ingredients. In order to receive your gift card, you must participate in the class with your camera on*
Prior to the class, please measure and lay out the ingredients as best you can. The morning of 9/24, the recipes will be emailed to you. Please read through them. You are welcome to complete the preliminary prep as described in the ingredient list and if any questions come up, we can go through them in the class together, no worries.
Don't forget - All events are open to residents AND friends!
*By attending this event, you agree to be photographed and/or filmed and give permission to use your likeness in promotional and/or marketing materials.*
More about David Kirschner:
At the age of 15, David got his first job working in a local catering hall, helping out wherever needed. This started him on a path of numerous service industry positions and eventually graduating from Johnson & Wales University.
In college, David trained in the kitchens of local restaurants and spent his summers in some of New Jersey’s top kitchens including Stage Left and Restaurant David Drake. After completing an internship at Per Se in NYC, David had a very clear vision of his career path and his true passion. Once he completed a B.S. in Culinary Nutrition, he accepted a Chef de Partie position with Michael Mina to open SeaBlue at the Borgata in Atlantic City.
David then became Sous Chef and worked on two more restaurant openings with The Mina Group. He rejoined Chef David Drake as the Executive Sous Chef to open Daryl Wine Bar in New Brunswick, NJ, where the team worked to open a modern small-plates restaurant and in turn achieved a James Beard nomination for “Best New Restaurant in America”.
David then accepted a Sous Chef position at Zylo at the W Hotel in Hoboken, NJ. After just one year, he was named Chef de Cuisine and was a featured chef at the NJ Food and Wine Festival. At Zylo, David honed his craft, making seasonal fresh pastas, working with local farmers, and modernizing rustic Italian cooking. He reveled in managing this large property but had a strong desire to return to NYC. After a couple of years, David accepted a position at Bar Boulud, Daniel Boulud’s French bistro. In short time, he became a Sous Chef and then Private Dining Chef. He worked closely with the Executive Chefs of Bar Boulud and Boulud Sud, cultivating the unique private dining program and executing menus that represented the styles of each restaurant.
In 2012, David joined the food media company Tasting Table to run their private dining loft in Soho. There he established his market inspired cuisine, entertained clients of the company, conceptualized events with their partner brands, and created editorial content.