Asian Influence Series (NEW)
Register for one class or save when you register for all three as a series. The choice is yours!
These are demonstration classes with time to interact with a professional chef and taste the cuisine.
Thai cuisine encompasses tasty dishes with strong aromatic components and a spicy edge. With attention to detail, texture, color and taste we will end up with dishes that have harmonious finishes. Dishes will include “Pad See Eiw (Thick Noodle Dish)”, “Panang (Thai Curry)” and “Kai Med Ma Muang (Chicken with Cashews)”.
Feb 27 (Th) 6–9 pm | 3 Hrs
Malaysia’s modern culinary style is primarily built on its melange of traditions and its multi-ethnic makeup. The symphony of flavours make this cuisine highly diverse and complex. Dishes will include “Charsiew (BBQ Pork)”, “Curry Laksa” and “Ayam Percik (chicken with percik sauce)”.
Apr 9 (Th) 6–9 pm | 3 Hrs
Vietnamese cuisine features a combination of five fundamental tastes with each dish reflecting one or more of these elements. With the balance between fresh herbs, meats and selective spices, Vietnamese is considered one of the healthiest cuisines. Dishes will include “Bun Cha (Barbecued pork and noodles)”, “Pho" and "Bahn Mi".
May 21 (Th) 6–9 pm | 3 Hrs
Thu Feb 27, 2020 to Thu May 21, 2020
Feb 27th 2020, 6:00pm to 9:00pm
Apr 9th 2020, 6:00pm to 9:00pm
May 21st 2020, 6:00pm to 9:00pm
Course Length: 9 hours
Location: Salisbury Composite High School
Notes: Recommend to bring a water bottle and various sizes of containers for leftovers. This is a demonstration class only.
Instructed by: Bobby McKinnon
Class Code: AINSE-01