🌟 Chef: Dan Hurlbut
🗓️ Date: Wednesday, June 17, 2026
⏰ Time: 6:00PM-8:30PM
🥡 If there’s one thing people miss after going gluten-free, it’s Chinese takeout: that perfect balance of sweet, salty, spicy, and savory flavors — crispy chicken coated in glossy sauce, sizzling pepper steak, and the comfort of something you’d normally grab on a Friday night.
After being diagnosed with celiac disease, Chef Dan set out to recreate those takeout classics at home — without compromise. In this class, you’ll learn how to build those bold flavors using gluten-free ingredients while keeping the textures and techniques that make Chinese takeout so satisfying.
From crispy tempura chicken tossed in a sweet-and-spicy General Tso’s–inspired sauce to sizzling pepper steak stir fry and fun, shareable hoisin pork egg roll nachos, these recipes deliver everything you remember — with full confidence that they’re gluten-free. You’ll leave with practical techniques, ingredient tips, and the confidence to recreate these takeout favorites in your own kitchen.
This class is permitted for students 16 years of age and older.
ⓘ Menu:
-Crispy Chicken & Broccoli with Sweet and Spicy Sauce (General Tso’s Inspired)
- Pepper Steak Stir Fry with Peppers and Onions
- Hoisin Pork Egg Roll Nachos
Allergen/Dietary Notice: Please be aware that the following allergens will be used in class: egg, soy, pork, beef, chicken and sesame.
Note: Capital Cooks is not a gluten-free facility, though we take the utmost care to prevent cross-contamination.
About Dan: Dan Hurlbut has spent over 20 years in the food industry. His greatest joy is sharing his love of cooking with his two daughters, who have grown up creating delicious dishes alongside him. After being diagnosed with celiac disease, Dan was inspired to rework many of his favorite recipes to be gluten-free. He’s passionate about helping others build confidence in the kitchen while enjoying bold flavors and reimagined classics.