A Mosaic of Flavor: An Evening of Chinese Comfort Food

​This class has been sold out!

This monthly series is a collaboration with the USCRI Vermont Refugee Resettlement Program.  For November’s class we welcome Doug Cheng who will take us on an adventure into Chinese recipes influenced by memories of his mother’s cooking from childhood.  Doug will share four delicious and flavorful dishes: Stir-fried rice, Local fish with scallions, Shrimp with Pork and brown sauce, Sautéed Asian vegetables, and Chicken with cauliflower in a black bean sauce.  Born in Shanghai, Doug came to Vermont (by boat and train!) from Hong Kong in 1956. He grew up in Burlington and was part of the last graduating class at Edmunds High School (BHS opened the following year).  Besides being a fabulous cook, Doug is an avid fisherman and a longtime volunteer with the Vermont Refugee Resettlement Program. He lives with his family in Shelburne.