The Fundamentals of Thai Cuisine
Taught by Jonathan Soma
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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This class will teach you how to impress anyone who likes to eat.
Lemongrass! Coconut milk! Lime leaves! Ten zillion kinds of chili peppers! Learn the ingredients that make Thai food pop, and figure out exactly where to track them down, both in Chinatown and online.
Walk away confident in crafting a curry, stirring a stir-fry and popping together some fantastic Thai appetizers and desserts. I'll caution you to leave the pad thai to your corner Thai takeout joint, but you'll be well-equipped to try to tackle it in the future if you've go the guts.
Word of warning: it's not so much a class for vegetarians! While the methods are translatable, we'll be dousing everything in various fish-based concoctions and leaning toward the meaty end of things. Look out next month for the vegetarian version!