Cooking Class - Traditional Thai With a Twist
Let Chef Joni guide you through coordinating a colorful array of fresh ingredients and synchronizing the succulent, umami flavors that bring Thai food to life. For the most authentic Thai creations, Chef Joni utilizes three components in this class: knife skills, specialty ingredients, and flavor building.
The class begins with miang kham, a classic Thai appetizer consisting of stuffed spinach leaves, and a tom kha soup that unravels the bewildering sweetness of galangal root. Move onto the main course with a choice of larb chicken, a zesty, warm salad elevated with cooling mint and bright cilantro, or pad Thai that is lightened up with zucchini and carrot noodles served with traditional rice noodles. Tofu or chicken options are available. End on a sweet note with a helping of velvety smooth mango sticky rice.
Guests are welcome to bring wine and beer to enjoy during the class.
Spinach leaf roll ups filled with flavors of shrimp and peanuts
Tom Kha Hed
A mushroom and vegetable soup with coconut milk and galangal
Larb gai, a chicken salad
Pad Thai with shrimp
Khao Niao Mamuang
A dessert with mango and sticky rice
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