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: corn fritters with homemade sweet chili sauce and roasted peanuts; choo chee prawn (poached prawn drizzled with red curry sauce, kaffir lime leaf, and basil); yum neua yang (grilled beef salad with grapes, crispy greens, lemongrass, and Thai chili dressing); jasmine rice; and black sticky rice pudding with coconut.
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