Coriander’s Kevin Crawley tries his hand at some Asian-inspired favorites in his next cooking tutorial, Hong Kong Confidential, scheduled for Tuesday, April 8th. Crawley will be exploring the ancient secrets behind Chinese specialties like crab Rangoon; and shrimp and lobster fried rice with crispy duck. On the dessert agenda: green tea ice cream with cinnamon wontons and Asian pear compote. Class, which runs from 7:00-9:00pm in the Coriander kitchen, costs $60 per person (payable by cash or check). Call 781.784.5450 to sign on – you’ll get a whole new set of recipes to add to your repertoire as well as a glimpse of what goes on in a professional kitchen.