Tempura from Scratch

Tempura is believed to have its origins in the 16th century, when Portuguese missionaries and traders introduced deep-frying techniques to Japan. Japanese chefs adapted these techniques over time by using a lighter batter to create a crispier texture and more delicate flavors. Tempura techniques are not difficult to master, and practically anything can become tempura.

Join us in the Farmhouse Kitchen with Chef Tamara to learn the basics of tempura. Working in teams, we’ll create that light tempura batter, prepare our ingredients and then learn the proper frying technique. This can be a vegetarian class easily. We will have shrimp on hand but will keep it separate.