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Join our Chefs on July 29th as they show you how to create an unforgettable dinner influenced by the foods that combine the ingredients and techniques of Asian and West Coast cuisines. The flavors of the Pacific Rim.


Pacific Rim cooking has been described as “ingredient driven,” meaning that chefs use a recipe’s main ingredients — most often a wonderfully fresh food — as the focus of each dish. It’s a way of cooking that enhances a great diversity of beautiful fresh foods with healthful cooking methods, like grilling, wok stir frying, and steaming.

Pacific Rim cuisine, like its predecessor nouvelle cuisine, is, at heart, French cooking tempered by Japanese sensibilities, a style of cooking and presenting foods that combines the ingredients and techniques of Asian and West Coast cuisines. In the 1970s, fusion cuisine was all the rage, fusion cuisine, itself, was an outgrowth of French nouvelle cuisine.   And Fusion  was exactly what the term suggests: a mixing of different cooking styles and ingredients to yield something new and exciting. Pacific Rim was one of these fusions.  By the 1990s Pacific Rim cuisine was beginning to be seen as overly trendy. But as a style in itself, and its main tenets — an insistence on freshness, elegant presentation, an eclectic use of ingredients — will simply remain part of good cooking.  (https://leitesculinaria.com/9986/writings-pacific-rim-cuisine.html)

About the Dirty Dozen Cooking Class

What is it like to work alongside some of the most celebrated chefs in Dallas? The Dirty Dozen cooking classes are your exclusive opportunity to learn secrets and practice techniques taught by the masters themselves. Since 1999, the Dirty Dozen is one of Dallas’ most coveted events.

Upon arrival at the Dallas 5-star restaurant, Dirty Dozen students don their personalized chef’s coats to begin hands-on instruction. The students are divided into four teams:

Executive Chef: Christopher Patrick
Executive Sous Chef: Chad Bowen
Abacus /Jasper’s Guest Chef

Your Dirty Dozen cooking class team spends a Sunday preparing one of four courses or a fabulous buffet. Abacus is closed so you have the run of the kitchen. The day culminates in an intimate dinner with paired wine and the opportunity to share the experience with one invited guest of your choice. You’ll walk away as a Dirty Dozen alum with a new or rejuvenated appreciation for extraordinary cuisine and knowledge that only comes with learning from the masters.

Cost: $375 (New Students)   $350 (Returning Students)

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