This is a great couple’s class with the focus on fun and enjoying the camaraderie of cooking together, or the challenge of competing against each other! We will incorporate cooking tips and techniques from the grill to the sauté pan and into the oven. How about aShrimp Cocktail on Mango Salsa and Fried Tempura Vegetables for a fun starter, and then a simple Fennel and Apple Salad, Porterhouse Steaks and Pepper Sauce, along with Melted Chocolate Lava Cakes, and everyone goes home happy!

May 19, 2007 - Saturday
Baking & Pastry: 10am-2:30pm $150.00 (4.5 hrs)
Cake Decorating 3
Chef Stephany Buswell

The third and final decorating class will start off with a lecture and demo on baking cakes (butter based and the French Genoise) and what icings to use. Then in lab we will make a butter based cake and a Swiss Buttercream icing. We will then design and decorate the cake using all the techniques learned in the three classes. You will go home with your very own decorated cake.

Chat Mingkwan, who recently returned from Thailand, is excited to share his new finds and the latest trends in Thai cooking. Understand Thai culinary culture and recognize Thai tastes and flavors through hands-on preparation of a popular Thai meal. Learn to use Thai herbs and spices, such as lemongrass, galangal and kaffir lime, and transform fresh local ingredients into exotic Thai dishes. 

Menu:
Thai Ginger and Chicken Coconut Soup tom kha Gai
Hot and Sour Beef Salad yum neau
Thai Stir Fried Noodles with Prawns pad thai
Green Curry Seafood gaeng kaew wan
Sweet Sticky Rice and Mangoes kao neaw mamoung
Steamed Jasmine Rice kao saoy
Thai Iced Tea cha yen