Songkran (สงกรานต์) is Thai New Year. It is celebrated annually on April 13th (through the entire month of April) across Thailand and throughout South and Southeast Asian countries that follows the Buddhist calendar.
This year, we're celebrating Thai New Year by virtually traveling through the four main regions of Thailand and cooking each region's iconic dish in collaboration with our chef friends from across the US.
Sign up for one class ($70 each) or all 4 classes ($240) in the series. Each participant will receive a recipe booklet with ingredient list, equipment list, and a glossary to help in selecting Thai products; and access to join Chef Vanda Asapahu and her guest chef live on Zoom. Those who sign up for all 4 classes will have special access to a private Facebook group to receive extra support from all 5-chefs and additional recipes. Participants will learn of the regional differences in Thai cooking, as well as techniques and skills to confidently integrate these dishes into your meal plan.
Zoom classes are four Saturdays in April from 10AM-12 Noon PST / 1PM-3PM EST.
- April 3rd: With Chef Derek Lucci @makebistro (private chef | Brooklyn, NY) Southern Thai - Klua Kling: spicy, dried-fry curry of ground pork curry eaten with fresh vegetables. Curry paste will be prepared with stone mortar and pestle.
- April 10th: With Chef Dee Buizer @senaethai (Senae Thai Bistro | Tucson, AZ) Central Thai - Khao Man Gai: chicken fat rice. Thai version of Hainan Chicken Rice. Pouched whole chicken, using chicken broth to steam rice and make soup, and accompanied by an iconic Thai sauce to complete the meal.
- April 17th: With Chef Intu Kornnawong @_intu_on_sf (Birba Wine Bar | San Francisco, CA) Northeastern Thai / Issan - Laap Duck: minced duck salad with aromatic herbs and veggies. Using whole duck including gizzards, liver and skin. Preparing sticky rice in a traditional bamboo basket.
- April 24th: With Chef Arnold Myint @arnoldmyintbna (PM Nashville | Nashville, TN) Northern Thai - Gaeng Hang Lay: rich pork belly curry with tamarind, pickled garlic, and ginger. Curry paste will be prepare from with stone mortar and pestle.
A portion of the proceeds from all cooking classes will be donated to combat anti-Asian discrimination through the work of Stop APPI Hate
Any questions, please email us at firstname.lastname@example.org
Ingredients and equipments not included with class tuition, but speciality items (that may be harder to find) may be made available on our online marketplace.