Sept. 25 | Back to School Make and Take Brown Bag Bento A/TX


Sept. 25 | Back to School Make and Take Brown Bag Bento A/TX


A bento is a single-portion boxed meal that is usually composed of rice or noodles, meat, eggs, or fish, and an assortment of pickled or cooked vegetables. Since the 13th century, it has become a symbol of Japanese culture and ideals. The balanced nutrition and portability is ideal for school children as well as adult brown-baggers, and the rest of the world is taking note.

Join market chef Maggie Perkins to learn more about Bento— its customs and common

elements, traditional foods, the design of the Bento Box and lunch, and clever tricks to create beauty and whimsy for your mid-day break, and then roll up your sleeves and create your own meal for a make and take project ready for your, or your loved ones' next day’s lunch.

You will learn to make bento box elements including:

  • Take-out Style Cold Sesame Noodles

  • Tsukune (Japanese Chicken Meatballs)

  • Gingered Green Beans

  • Japanese Pickled Vegetables,

  • and a delightful little surprise, too.

Sept. 25 | 6:45-8:30pm BYOB

Class will be held in a private kitchen located in the 78745 zip area of South Central Austin, near St. David’s Hospital. Address will be provided 24 hours prior to class.

About Maggie Perkins: When food writer, former farmer, and market chef Maggie Perkins isn't preparing seasonal dishes on the fly at local farmers markets, you might find her at a backwoods barbecue joint in Mississippi, comparing chargrilled oysters in the Big Easy, or trading food folklore with a fishmonger on the coast. Her true north is in her home kitchen, puttering about, spinning vintage vinyl, perfecting her creole cooking techniques, and developing recipes she shares in print, and on her blog, Notes from Maggie's Farm.

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