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Asian Hors d’oeuvres with Don Eagle

November 4 @ 6:30 pm - 9:00 pm EDT

In this class you will learn how to make various types of small bite appetizers to enjoy with your friends and family. They make a great snack, meal starter or addition to a gathering or reception.

What you will learn

Ingredients – You will learn basic Asian ingredients and their applications

Techniques – Hands on poaching, steaming, searing & pan frying as well as food presentation

Demonstrations – Chef instructor will help guide you through hands-on preparation

Recipes – Take home recipes covering all of the food items produced

Take home – You will receive basic Asian ingredients to take home


Pot Stickers (Gyoza)

Pot stickers are bite-size dumplings filled with ground meat, and or vegetables in a thin wheat flour dough. The classic pot sticker is made with ground pork and Napa cabbage, but other varieties are also available. Ground chicken, turkey and shrimp as well as a variety of vegetables can be used for pot stickers. There are 3 cooking methods used when creating pot stickers. They can be boiled, pan fried and deep fried. Pot stickers are served with a sweet soy dipping sauce.


Yakitori is a Japanese appetizer. The classic version is made with chicken thighs, but pork can also be used in its preparation. They are small bites served on a bamboo skewer. The meat is marinated and char broiled or pan seared and served with sweet chili sauce or spicy peanut sauce

Sesame noodles

Asian egg noodles are cooked and tossed with scallions and served in a peanut based sauce. This appetizer is presented on individual forks garnished with crushed peanuts

Crispy sesame tofu

Extra firm tofu is cubed and tossed with Asian inspired spices then pan fried, garnished with hoisin sauce and toasted sesame seeds

Thai shrimp summer rolls

Poached shrimp and Thai inspired vegetables marinated and wrapped in rice paper, served chilled

Dipping Sauces

  • Spicy peanut sauce
  • Honey sesame sauce
  • Vietnamese Ginger & Lime

About the Instructor

Don Eagle is an executive chef that ran the executive dining for American Express in Manhattan.

COVID Protocols

Masks are required for all indoor events at RCC. For more information, visit the College’s coronavirus webpage.

Join us at the Hospitality & Culinary Arts Center in Nyack for evenings filled with great food and good company. The cost for each event is $65 per person. Reserve your tickets today!

Contact Mark Davidoff at 845-875-7571 or [email protected] with any questions.


November 4
6:30 pm - 9:00 pm EDT
Event Categories:


Hospitality & Culinary Arts Center
70 Main Street
Nyack, NY 10960 United States
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