Endorsed by Curators:
Sign up your group, or join others for this flavor-packed menu of traditional Thai dishes with Chef Joni.
She will guide you through coordinating a colorful array of fresh ingredients and synchronizing the umami flavors that bring Thai food to life.
The class starts with making Miang Kham, a classic Thai appetizer consisting of stuffed spinach leaves, and a succulent Tom Kha soup. The main course, Pad Thai, is lightened up with spiralized zucchini and carrot noodles. A velvety smooth Mango Sticky Rice completes the meal.
This menu is gluten and dairy free.
Guests are welcome to bring wine and beer to enjoy during the class.
This is a perfect menu for a herb-spiced fruity citrusy Sangria. Chef Joni suggests you bring a dry white wine such as: Riesling, Sauvignon Blanc, champagne. Be sure it has low oak and low tannins. The first teaching moment will be making the Tahi Sangria, adjusting the flavors. She'll have all the items needed to make her yummy sweet spiced version (with basil, mint, mango, ginger and lemongrass).