Evening in Thailand October 4, 2012

Inspired by the great, refreshing flavors of lemongrass, ginger, and coconut, we bring you one of our favorite menus. Chicken satay with yummy Peanut sauce and one of the best green curry sauces we have ever tried. We start with fresh Thai basil grown in our own garden and add ginger, wok seared Sliken tofu, and a little something extra - Thai Chili. You can cool it off with the sweet Coconut rice or settle in with the sweet and soothing flavors of dessert - Thai tapioca.

Our Dinner party classes are hands on, but to make things a bit easier and social, we generally make the desserts ahead of the class. Don't forget, we're BYOB! We suggest a Sauvignon Blanc from New Zealand like Kim Crawford.

This class can be Vegetarian if you skip the Chicken Satay

In this class you will learn:

Appetizers:

Hand-Made Veggie and Shrimp Thai Spring Rolls
Classic Chicken Satay with Peanut Sauce
Entrée:

The most fragrant Green Curry with Roasted Tofu, Asian eggplant, and a hint of Thai chili served with steamed Basmati rice
Dessert:

Sweet Thai tapioca with ginger, lemongrass, lime, and coconut milk