RMI Sensory
Campus Locations web linkcampusmap.ucdavis.edu…
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Events
Friday, October 20, 2017 | 6 – 8pmRMI Sensory

Steamed bao, or steamed bun with filling, originated in China as early as the third century. At this workshop, you will learn how to make the dough and create one of the many time-honored baos with meat or vegetable fillings, steam them, and enjoy eating your own creation. You’ll also learn some stories about this amazing traditional Chinese food.

Three workshops are scheduled this quarter: Friday, Oct. 20, and Saturdays, Nov. 18 and Dec. 2, all from 6 to 8 p.m. in the Food Innovation Lab.

Please register here for Oct. 20.

Saturday, November 18, 2017 | 6 – 8pmRMI Sensory

Steamed bao, or steamed bun with filling, originated in China as early as the third century. At this workshop, you will learn how to make the dough and create one of the many time-honored baos with meat or vegetable fillings, steam them, and enjoy eating your own creation. You’ll also learn some stories about this amazing traditional Chinese food.

Three workshops are scheduled this quarter: Saturdays, Oct. 21, Nov. 18 and Dec. 2, all from 6 to 8 p.m. in the Food Innovation Lab.

Please register here for Nov. 18.

Saturday, December 2, 2017 | 6 – 8pmRMI Sensory

Steamed bao, or steamed bun with filling, originated in China as early as the third century. At this workshop, you will learn how to make the dough and create one of the many time-honored baos with meat or vegetable fillings, steam them, and enjoy eating your own creation. You’ll also learn some stories about this amazing traditional Chinese food.

Three workshops are scheduled this quarter: Saturdays, Oct. 21, Nov. 18 and Dec. 2, all from 6 to 8 p.m. in the Food Innovation Lab.

Please register here for Dec. 2.

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