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VERSION:2.0
PRODID:-//MadisonWI.com//Events//EN
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UID:cooking-with-chef-paul-taiwanese-gua-bao-and-pork-confit-2026-12-17@mad
 isonwi.com
DTSTAMP:20261112T013458Z
DTSTART:20261217T233000Z
DTEND:20261218T013000Z
SUMMARY:Cooking with Chef Paul: Taiwanese Gua Bao and Pork Confit
DESCRIPTION:Oftentimes\, we find great cuisines have something similar in t
 heir cooking techniques or flavor profiles. Taiwan has pork belly\, slowly
  braised in flavorful local ingredients. Simply fill up a steamed bun and 
 turn it into an open-faced sandwich. In France\, confit is considered a te
 chnique to preserve food in its own fat. Join Chef Paul to explore these t
 wo culinary powerhouses. Demonstration.\n\nOrganizer: https://www.willystr
 eet.coop/event/cooking-with-chef-paul-taiwanese-gua-bao-and-pork-confit-2/
 \n\nMore: https://www.madisonwi.com/events/cooking-with-chef-paul-taiwanes
 e-gua-bao-and-pork-confit-2026-12-17/
LOCATION:Aubergine\, 1226 Williamson St.\, Madison\, WI
URL:https://www.madisonwi.com/events/cooking-with-chef-paul-taiwanese-gua-b
 ao-and-pork-confit-2026-12-17/
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