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Jarrett Stieber

Chef/Owner of Little Bear

James Beard "Rising Star Chef" Semi-Finalist
Livestreamed from Atlanta, GA

About the Host

Chef Stieber made quite a name for himself in ATL with his wildly popular pop-up, Eat Me Speak Me. Diners savored his raw beef lettuce wraps, gnudi (like gnocchi but made with ricotta instead of potatoes), and blondies with whiskey milk. Named an Eater Young Gun in 2014 and 2017 and a Semi-Finalist for James Beard's ultra-prestigious "Rising Star Chef" Award in 2016, Chef Stieber opened his own restaurant, Little Bear, in Summerhill, just two weeks before COVID hit. Little Bear’s menu focuses on seasonal produce and proteins from local farms, presented with a spirit of creativity that is playful, witty, and thoroughly original. That spirit is evident in the takeout dishes he has been offering during the pandemic, like Chicken Liver Custard and Mal Matzo Balls (a kind of Sichuan hot pot) and Dan Dan Carrots & Cabbage (chilled roasted carrots and bok choi, slathered with pecan dan dan sauce, spring onions, and “tzimmes umami magic”).

About the Event

Chef Stieber welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing his inventive Chinese/Jewish fusion cuisine (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!

What will we be making?

Appetizer: Matzo Ball Everything Egg Drop Soup

Entrée: Pastrami Chongqing Chicken

What does my ticket get me?

In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Stieber as often as you’d like!

What will the yield be?

2 servings of each dish.

How long does this event take?

From start to finish, this event runs for 1hr 42 min. – 1hr 28 min. of cooking and 14 min. of additional Q&A at the end.

What kitchen equipment, appliances, and utensils will be used?
  • Medium sauté pan or wok
  • Medium pot with lid
  • Small pot
  • Sheet tray or plate
  • Colander
  • Thermometer
  • Large bowl
  • Medium bowls (2)
  • Small bowl
  • Two small heat proof bowls or containers
  • Small bowls for ingredients
  • Cutting board & sharp knife
  • Measuring cups & spoons
  • Vegetable peeler
  • Whisk
  • Ladle
  • Slotted spoon or spider strainer
  • Paper towel
  • Plastic wrap
  • Mandoline (optional)
  • Spice grinder (optional)
What ingredients will be needed?

In addition to the following kitchen staples – chili oil (or neutral oil + red pepper flakes), cornstarch, garlic powder, ground black pepper, ground coriander, kosher salt, neutral oil (vegetable or canola), sugar, tamari (or soy sauce), and white distilled vinegar – Chef Stieber recommends acquiring the following ingredients listed below:

  • Bok choy
  • Boneless skinless chicken thighs (or tofu/mild white fish)
  • Carrots
  • Chinese five spice
  • Cilantro
  • Dried chiles (Chinese or chile de arbol),
  • Dried dill
  • Dried onion flakes
  • Eggs
  • Garlic
  • Ginger
  • Green cabbage
  • Manischewitz wine (or ruby port)
  • Matzo meal
  • Poppy seeds
  • Red sichuan peppercorns (or black peppercorns)
  • Scallions
  • Short grain rice
  • Toasted sesame oil
  • Toasted sesame seeds
  • Vegetable broth
  • Whole coriander seed (or ground coriander)

*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.

Member Reviews ( 12 )

Allison M.

The chef was super knowledgeable, personable, and funny. The food was delicious! The directions and in-event steps were clear and easy to follow.
Carla M.

Chef Steibert was very entertaining, I gained some good techniques from him, and dinner was delicious!
Andrew R.

The food choices were interesting. The chef was fun. He was clear and down to earth. The food was delicious. Definitely on the repeat list.
Betts M.

The food was terrific and I learned some new tricks. After 50+years in the kitchen, that’s saying something!
Chris P.

Erica B.

The food was fun and different. Wish there was a lot less oil. Some of the pre-class prep needed more clarity like when it says cut ginger or cabbage into pieces - is that slices? Chopped? Etc. also the chicken “marinade” was so thick I thought it was wrong but had no way to know. Overall was a fun class.
Sherri R.

Way too much pre-event preparation & the quantities of food were way off. we were serving a party of 4 healthy eaters so we doubled everything. The original amounts would have ben more than enough for 4-6 servings
Marlene S.

Too complicated
Judy M.

While the dishes were ultimately delicious, they were crazy hard to make. Too much pre-prep, so many components, too many pots on the stove, and confusing to follow the chef back and forth from one dish to another.
Ann H.

Laura B.

Paula D.

Chef Stieber brought humor and fun to his online instruction. The mix of cultures and the stories behind this blend of cuisines made for a delicious meal and versatile leftovers for the next day’s lunch, too.