Classic Thai Dishes: Sensible Meal

This fun, hands-on class will teach you how to make four classic Thai dishes: Yaum Kaopod/Mamung/Talay (steamed corn with raw mango and seafood salad), Paltod Keowan (crispy fish with green curry), Klang Jerd Sarai Taw Huuoon (soft tofu, seaweed soup), and Pak Pad Nam-mun-hoi (bok choi with oyster sauce). You will be given a foundation to develop further skills in Thai cuisine. Chef Phant will demonstrate how to prepare each dish and awaken the palate to taste each ingredient. What seemed like a complicated dish will become easy to make. You will make friends and taste and cook delicious, organic and gluten-free dishes.

Chef Phant begins the class with a short presentation about Thai culture, traditions and cuisine. Followed by a cooking demonstration where each student will get a chance to taste his dish. Students are then divided in groups of four and cook the classic Thai dishes, with each student taking the lead for one dish.

No prior knowledge of Thai cooking is required. Taught by the author of “Classical and Traditional Home-style Thai Cooking” cookbook. For further information on Chef Phant and student testimonials please visit his website at www.thaiessence.com.
To view sample presentations visit www.youtube.com/watch?v=NeDIC7tzMts