No matter if you’re vegan, gluten free or dairy free, this flavor-packed menu delivers, and is perfect for the Summer season with fresh corn and aromatic herbs, like Thai basil, mint and cilantro. Learn how to make a vegan mayo using aquafaba (bean water) from canned chickpeas, the popular Thai sweet chili sauce and a foolproof method for cooking brown rice, to name a few,
Class Takeaways: Knife skills, emulsions, cornstarch slurries, cooking tapioca, pan frying, cooking brown rice, flavor profiles, working with fresh herbs.
Class includes a welcome snack, refreshment, and all food and supplies to create the following three course menu:
Thai Corn Fritters served with Thai Sweet Chili Sauce and Cucumber Salad
Tuna (or Tofu) and Watermelon Poke Bowl served with Homemade Sriracha Vegan Mayonnaise
Chilled Coconut Milk-Banana Tapioca Soup with Toasted Coconut
You may BYOB to enjoy with dinner. Recommendations: Beer, Riesling, Sparkling Rose’, Prosecco
NOTE: If your palate is sensitive, and cannot tolerate even moderately spicy foods, this may not be the class for you.
COVID-19 Vaccination Policy: Anyone attending a public or private class must provide proof of being fully vaccinated via email, text or presenting in person on day of class. If unvaccinated, you must provide proof of a negative COVID-19 test within 24 hours of class. Thank you for understanding.