Curries–African, Thai and Japanese
Monday, April 24, 6:30 pm - 9:00 pm$75 – $150
Curry is a mainstay of various ethnic cuisines across the world, with each country having its own interpretation of the spicy, saucy dish. Curries can be mild or can pack some serious heat, depending upon your personal preference and tolerance for spicy food. In this class, we’ll make Thai curry, famous for its many colors and its use of coconut milk, African curry with its deep-red color indicative of the spice level, and Japanese curry known for its tomato paste base, onions, carrots, potatoes. Complimentary wine served during the cooking experience.
Thai Shrimp Green Curry
African Chickpea and Kale Curry
Japanese Katsu Curry Served with Chef-made Pickled Daikon Radish
Chef-made Basmati Rice
$75 per person
Chef’s Kitchen: Guests in the Chef’s Kitchen cook the same menu as the rest of the class; however, they use the gas cooktop and convection ovens in the Chef’s Kitchen, and they dine at a special table set up for just them.
Leaving a gratuity is not required but appreciated if you enjoyed your cooking experience.