Couple projects on my plate: Starting to work on the second EAT & DRINK in the Northwest book, catering for the book and wine release party at Des Voigne Cellars and then, April 4th, the Issaquah Highlands Cooking Club invited me back for my 5th time to cook and teach Thai Cooking. I'm thrilled to be cooking with Thai ingredients. Mark and I spent 4 months backpacking around South East Asia and I took a three day course in Chang Mai Thailand learning ingredients, cooking and tasting. The menu for the Issaquah Highland Cooking Club:
Issaquah Highland's Thai Cooking Class Menu
Tom Kha Gai , a chicken and coconut soup
Green Papaya Salad
Thai Style Crab Cakes
Green Curry with Eggplant and Jasmine Rice
Mango with Sticky Rice
Thai Iced Tea
This week and next will be devoted to perfecting these recipes and finding banana leaves for decoration. I will also be showing how to do a couple food carving tricks: green onions and red chilies into lilies and roses out of tomatoes. The picture above is a Thai chili bush outside the Chang Mai cooking class door.
I'm so excited that you're going to be showing us how to make Thai food. It's something I've been meaning to learn myself, since my family loves Thai. I just saw the ad in our paper and hope there is still room for 1 more!
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