In this class, Thai chef Srisuda Dougherty will teach you about the rich culinary history of Thailand, while sharing some of her favorite recipes and techniques. You’ll learn about Thai herbs and spices and the traditional approach to seasoning, giving you the confidence to approach Thai cuisine in your home kitchen. On the menu: pla hang tang mo (watermelon with crispy tilapia and shallots); khao yum (rice salad with fresh herbs, summer vegetables, and soybean dressing); geng panang neu (Panang-style beef curry with peanut, lychee, and basil); and kanom tom (sweet caramelized coconut balls).

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.