Tonight we do the cooking! On the menu: NEIL DUNCANSON‘S Passport to Thailand menu. Each ticket is for 2 generous servings, packaged family-style, ready to be picked up between 4:30-6pm.

Roasted pork shoulder with fish sauce, palm sugar, and chilies 

Roasted kabocha squash with Thai basil cashew dressing and lime-fried peanuts and shallots

Red coconut curry with sweet potato, lemongrass, and lime leaf

Pandan Jasmine rice 

Coconut panna cotta with candied kumquats

The meal can be made vegetarian by replacing the pork shoulder with cauliflower larb with cabbage and toasted rice powder. If you would like a vegetarian meal, please select that option when you register.

If you like to sip wine while you feast, consider adding a lovingly paired wine with your supper! The pairings for this meal are listed below.

Red Wine: Cave Jamet, Le Sang du Peuple, NV50% Grenache, 50% Syrah

White Wine: Domaine de la Foliette, 2018, 100% Sauvignon Blanc

Bubbles: Castell De La Comanda, Cava Brut, 40% Xarel.lo, 40% Macabeo, 20% Parellada

If you are interested in donating a meal: Please purchase any meal as normal and enter DONATION as the recipient. We will turn it into two meals for those in need!