Tantalizing Thai - NEW!
Courses Adult / Cooking -
CE Adult Winter/Spring 21-22
You'll begin by preparing vietnamese summer rolls served with both hoisin and peanut sauce for dipping. Vietnamese spring rolls follow with pork, shrimp, and glass noodles stuffed in rice paper and fried to a golden brown, served with the classic nuoc cham dipping sauce. You'll then prepare Pad Thai blending the vibrant flavors of Thailand with rice noodles using shrimp, eggs, chilies, garlic, basil, scallions, bean sprouts, sesame oil, lemon and crushed red pepper flakes. For dessert, Thai lime custard topped with fresh whipped cream.
Founder of "Flavors from the Home" Jeff's love of food began at the Lincoln Del. He sought formal training at L'Hotel Sofitel in Bloomington, MN and Houston Texas. His 40 + year professional career has brought him to such spots as Buca Di Beppo, Figlio, Sunsets on the Bay, My pie pizza and the Sunshine Factory to name just a few. He's appeared on several cooking shows demonstrating his culininary wizardry but his passion is teaching and demistifying the process of gourmet cooking.