Join Mai Nguyen for an evening of Katsu. You’ll learn to make crispy pork Katsu cutlets to serve with a Japanese curry, and assemble a perfectly crisp Menchi Katsu Sando made with locally raised ground beef. Plus, you’ll bake your own soft, pillowy milk bread from scratch—the secret to next-level sandwiches served with a Japanese garden salad.

Cooking Class: Katsu and Milk Bread