Thai Cooking Workshop

image courtesy leesean

Taught by Pitchaya Sudbanthad and Jonathan Soma

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Pitchaya Sudbanthad lives and writes in New York City, but grew up in Bangkok, where he learned about Thai cooking from his grandmother, housekeepers, and myriad restaurants and food stands. He has since signed an armistice with Thai-American food. Find out more about him at www.psudbanthad.com

 
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Soma was born in the South, is what someone from the North would say. He co-founded the Brainery, is the sciencey half of Masters of Social Gastronomy, has more hobbies than can dance on the head of a pin, and loves Waffle House about eighteen times more than you.

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Get comfortable with the major ingredients of Thai cuisine! Lime leaves, galangal, lemongrass, coconut milk and more will bend to your iron will.

Over four hours, we'll make a full meal from scratch while learning a bit about the history of Thai food. You'll help whip up the whole spread - an appetizer, a curry, a noodle dish and perhaps even dessert. 

Pound a curry paste from scratch, and find out shortcuts for days when you don't feel like giving yourself over to a mortar and pestle!

Learn the secrets of balancing Thai flavors, unlocking an ability to wing it when you're missing ingredients and come up with fun and interesting sauces at the drop of a hat. You'll never look at your corner Thai joint the same again.

Vegetarians: sorry, you're out of luck with this particular class. Most every dish will include fish sauce or shrimp paste, two essential Thai ingredients. Feel free to request a repeat of our Vegetarian Thai class, though!

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