Tucker's Shoyu Ramen with Braised Pork Belly | 10.10 at 3pm PST
Tucker's Shoyu Ramen with Braised Pork Belly | 10.10 at 3pm PST

Tucker's Shoyu Ramen with Braised Pork Belly | 10.10 at 3pm PST

$125.00
2 Portions

Sip on Sarah’s Yuzu Sour while you learn to make Chef Tucker’s signature Shoyu Ramen from scratch! She’ll walk you through each step to braise pork belly, marinate soft-boiled eggs, and make a delicate shoyu broth from start to finish.

Sunday, October 10th at 3pm PST

Interested in an event with just family and friends? CLICK HERE to submit a private event inquiry!
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About The Experience

3 Hours of Prep Before Class (about 30 minutes of active time)
90 Minute Live Class*
Includes a Yuzu Sour Cocktail Mixer for Two

Sip on Sarah’s signature Yuzu Sour and enjoy a special live performance from Parlor Tricks while you learn to make Chef Tucker’s shoyu ramen from scratch! First, she’ll show you how to make the perfect Ajitsuke Tamago, or soft boiled eggs marinated overnight in our homemade tare. Then, she’ll walk you through each step to make tender, juicy braised pork belly and guide you through making a light, flavorful ramen broth with fresh ramen noodles, all finished with chili threads and sliced scallions. Learn a ton of culinary skills and a truly spectacular dish in this live cooking experience! 

*This class is about 90 minutes, but may take longer due to its live nature.*

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Included with Your Kit

Packed in the Bay Area with love,
each kit comes complete with:

Eggs, Homemade Tare, Kombu,
Bamboo Shoot, Bonito Flakes, Pork Belly,
Sesame Oil, Soy Sauce, Mirin,
Chicken Broth, Scallions, Ginger,
Garlic, Chili Threads, Fresh Ramen Noodles,
Sarah’s Yuzu Sour Cocktail Mixer
Ingredients
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About The Chef

Chef Tucker Ricchio first fell in love with cooking while helping her Nonna make fresh pasta and lasagna as a young girl. After graduating with a double bachelor’s degree, she decided to pursue her dreams of becoming a Chef and received her formal culinary education from Le Cordon Bleu. Aside from her Nonna, she credits her culinary skills to Chef Suzette Gresham, who mentored her from Butcher to Sous Chef at her Michelin-starred restaurant Aquerello. Ricchio loves sharing her passion for food (and truffles!) with her Truffle Shuffle students. In passing on the tips and tricks she’s learned from her years in kitchens, she hopes to give her students the tools to cook like professional chefs at home.

Hear from Our Customers

Great unique experience. Meal kit arrived the day before class, all very high quality ingredients. Class was easy to follow, lemon ricotta truffle gnocchi was absolutely delicious.

Truffle Shuffle is one of my favorite gifts to give these days! They are creative, inspirational and openly sharing! They do not disappoint.

We had a blast and the class was super informative even for someone like myself who feels pretty confident in the kitchen. A perfect idea for the family, date night or to keep yourself occupied during this pandemic.

Wonderful culinary experience! I’ve done a bunch of classes - and really enjoy the focus on the technique so I can build on the skill in the future. These classes are fun all around - and you make delicious food!!!

High quality ingredients, well prepared, engaging class, and delicious meal. I had so much fun thanks!

These TruffleShuffleSF classes have been great! The Chefs are awesome - skilled, fun, entertaining - and the meals (and cocktails!) are delicious! A true bright light during these quarantine times!

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