Few things speak to us as deeply from our memories as the comfort foods of our childhood. Soy Dara grew up eating some especially comforting dishes from Laos and Thailand, both at home and at the Temple during special events and ceremonies. Come to class to hear her stories, and to learn how to bring these Southeast Asian comfort foods to your own table. In class you’ll make hor mok talay (steamed red seafood curry in banana leaves); tom yum soup with matsutake mushrooms and homemade tom yum paste; neung phak with jeow kapi (steamed cabbage, green beans, and broccoli with spicy fermented shrimp paste sauce); and khao tom mut (coconut rice with lady finger bananas wrapped in banana leaves and steamed) 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.