Bento Lunch Class
I'm thinking about teaching a cooking class at the new DFC Teaching Kitchen (tm) this spring. I want to do a bento lunch class, to show people delicious, non-sandwich, not necessarily leftover foods that they can bring to work/school/wherever. I also want to talk about the history and use of bento in Japan (which would include a really brief description of Japanese nutritional guidelines), and how bento can be adapted to American foods. Things that I often bring in my lunches are (or already know I want to talk about):
- hard boiled eggs, with or without hot-sauce deviling
- tomatoes on spears
- fruit (sometimes on spears)
- sushi rice w/ vinegar/sugar/salt/furikake
- crackers - Mary's Gone!
- sauteed onion/bell pepper/garlic/ mushroom
- granola bars/ fruit leathers/ etc
- sausage wontons
- apple rabbits
- litlle cheeses
- face food/ cute food
- separating stinky foods
- how to keep hot foods hot/ cold foods cold (food ice packs, etc)
- resources for bento making (like lunch in a box, etc) and stuff in the store than can help
- beverages
- bento gear