Raised in Minnesota, Caroline Millet learned from her parents how to be resourceful creating Vietnamese flavors without the traditional ingredients they were used to. From these experiences expanded on the intrinsically creative dishes of Vietnam, a true fusion of cuisines shaped by a long history of occupation. Join Caroline and learn how to make nghêu hấp sả ót (steamed clams lemongrass and chili) with Vietnamese baguette garlic toasts; cá kho (caramel-braised cod); hazelnut and herb slaw with cabbage, mint, thai basil, and lime and coriander vinaigrette; as well as xôi (coconut sticky rice) with mandarin orange compote for dessert.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.