wok

Casa Vinicola Zonin host Wok Cooking Class

August 13, 2013 By Eleanor Hoh 4 Comments

I’m thrilled Casa Vinicola Zonin USA will host my Wok Star cooking class at their spectacular Miami penthouse loft for a series of three exclusive Art of Wok Cooking Classes that will pair fine Italian wines with Asian cuisine.

Thanks Eater Miami and South Florida Wine and Food for mention!

On August 21, October 23, and December 18 from 6:30-9:30pm, I will demonstrate my signature no-recipe approach, combining fresh ingredients and only 4 seasonings to create mouthwatering dishes that are simple and healthy. Each class will be a very intimate affair with only 12 guests at $65 per person who will experience this magical event.

The focus of this collaboration is to demonstrate how well Italian wines transcend into any cuisine. So, pairing wines with my Asian cuisine was a perfect challenge to showcase three different wine growing regions in Italy. My scrumptious Rainbow Lettuce Wrap appetizer paired with Zonin Prosecco and Fiji Water will wow guests as they arrive. Next served will be a delicate Shrimp with Baby Bok Choy and Maritake Mushroom which will pair nicely with Masseria Altemura Fiano or Rocca di Montemassi Calasole. My last dish, Tilapia in a Spicy Brown Bean Sauce will be a perfect complement to Castello d’Albola Chianti Classico.

I provide fun and creative cooking tutorials, which give established cooks and novices alike everything they need to cook like a Wok Star. Students will experiment with new flavors and Asian cutting techniques, learn how to mix and match vegetables and proteins for quick one-dish dinners, and receive a handy step-by-step visual roadmap I designed. Guests will also take home a mini Zonin Prosecco as a gift from Casa Vinicola Zonin as well as Giveaways from premium sponsors.

Wok cooking is perfect for crafting simple weeknight dinners with little clean up. My mission is to share my knowledge and love of wok cooking so that anyone can be a Wok Star no matter if they have a busy lifestyle or need to adapt their cooking to their diet. My unique Wok Star Kit includes everything one would need to start practicing their new wok skills at home or at a tailgate party!

To reserve for August 21.
To reserve for October 23.
To reserve for December 18.
For TV appearance, radio interviews, articles, contact Jelena Meisel, pr@zoninusa.com or (305) 456-7196.
About Casa Vinicola Zonin USA, Inc
Casa Vinicola Zonin S.p.A. in Italy wholly owns Casa Vinicola Zonin USA; a company of seven generations of winemakers with nine estates located in the seven most prestigious wine growing areas in Italy. It is the largest privately family owned winery in Italy. Each winery is dedicated to its own traditional wines and styles. In Miami, Casa Vinicola Zonin produces monthly wine pairings and tastings by restaurant chefs in downtown’s Miami Culinary Institute and invite gourmands, oenophiles, media and food bloggers to experience Italian Culinary Experience (ICE.)
Casa Vinicola Zonin websites: https://www.zoninusa.com https://www.zoninprosecco.com
Casa Vinicola Zonin USA on Twitter: https://twitter.com/Zonin_USA
Casa Vinicola Zonin USA on Facebook: https://www.facebook.com/CasaVinicolaZoninUSA
Casa Vinicola Zonin USA on YouTube: https://www.youtube.com/user/ProseccoZonin
About Wok Star Eleanor Hoh
Eleanor Hoh is a Wok Star, entrepreneur, cooking teacher, blogger and presenter. What she enjoys most is sharing her knowledge and love of wok cooking she learned from her mother. Hoh’s mission is to show anyone can be a Wok Star when they have all the right elements i.e. right wok, technique, heat and quality ingredients and that’s why she put together a Wok Star Kit to help people succeed.
She has appeared on ABC, NBC, CBS, PlumTV and Fox & Friends as spokesperson for Tiger Beer promoting their Chili Crab Festival. Numerous premium brands sponsor her cooking events and Wok Star Kit including Fiji Water and Casa Vinicola Zonin. Media mentions include Eating Well magazine, San Francisco Chronicle, Miami Herald and recently New Times voted her Top Five Cooking Classes in Miami. She’s always encouraging folks to cook ethnic dishes in their woks which led to Associated Press commissioning her to write an article,”Asian techniques meet Hispanic ingredients” which was published worldwide.
Wok Star Eleanor Hoh website: /
Wok Star on twitter: https://twitter.com/wokstar
Wok Star Eleanor Hoh on Facebook: https://www.facebook.com/wokstareleanorhoh

Top 12 Wok Tips

December 16, 2011 By Eleanor Hoh 11 Comments

As a wok enthusiast, cooking teacher and creator of a Wok Star Kit, I hear a lot of common mistakes people make when attempting wok cooking.

This post was originally on rasamalaysia but I’ve revised a little. There were many wonderful comments and questions which may help you, so check it out. Ask me questions in the comment box below.
There’s a lot of very confusing information out there, so, here are my…

TOP 12 WOK TIPS

1. Cooking in a wok requires the right technique, the right heat, the right seasonings = Wok Star!
2. Declutter your kitchen: use your wok for stir frying, steaming, stewing, deep frying, smoking, searing and soups (see photos below.)
3. Leave your wok and portable gas stove setup out at all times so it’s convenient. If you don’t see it, you don’t use it…
4. Getting the wrong wok & not seasoning it right can set you up for failure.
5. A traditional lightweight, thin walled, round bottom cast iron wok is BEST. Woks with exterior enamel or coating take longer to heat and transfer heat to your food! Who wants to lift a 15 lb. wok every night? I give a comparison with carbon steel woks here.
6. One handle woks tip over when you have food in it plus the handle gets in the way.
7. Round bottom woks need direct flames i.e. gas for maximum contact & to control your heat.
8. Flat bottom woks do not give you a natural stir fry motion, uses more oil because of more surface area & were made for electric stoves. See no.11.
9. Non-stick woks cannot be used above medium heat according to manufacturer’s warning but high heat is ESSENTIAL to sear meat and for crunchy veggies.
10. Gas stove owners: use the smallest burner so heat is focused for your wok.
11. Electric stove owners: a portable butane gas stove solves the problem of cooking with your wok! You’ll have the BEST of both heat sources. Use your electric for flat pans/pots and gas stove for your wok.
12. A Wok Star is someone who develops their own cooking style and thinks outside the box.

Ask me a question!

Tasty Wok Dinner Using What's In Fridge

April 25, 2011 By Eleanor Hoh Leave a Comment

I had all the ingredients to make a dinner: broccoli, penne, grape tomatoes, cured salted pork I used to experiment with seasoning a new cast iron wok! Lime to give broccoli some zest & Yuzu Pao chili sauce to spice it all up.

I fried these slices of pork till slightly crispy and all the fat was rendered. This pork is so similar to bacon except it’s meatier which I prefer (definitely use this again.) Then used fat to fry the broccoli with garlic & ginger.

Fried grape tomatoes with scallions using Tea Seed Oil.

Combined the broccoli, chopped pork, grape tomatoes, scallions and penne, added Yuzu Pao chili sauce.

Dinner ready with side of my Easy Kimchi!

Sent from my iPhone
www.wokstar.us

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TOP 12 WOK TIPS

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