With its famous barbecued meats, rich padeak, and deep flavors, Lao cuisine stands proud and tall within the culinary riches of Southeast Asia. We are thrilled to welcome Boby Pradachith to the Pantry, as he explores the history and traditions of the Lao grill. You’ll make piing kaw muu (grilled marinated pork with spicy toasted rice sauce); tam mak tang (smashed cucumber with fermented fish-lime vinaigrette, cherry tomatoes, and sesame); salat mak mai (grilled peaches with summer melon, dried shrimp dressing, and crispy shallots); and khao niew (steamed sticky rice); and refreshing nahm vanh (sweet coconut milk with palm sugar syrup, mochi, cantaloupe, and jackfruit)

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.