Spice up Thai Food

Learn How to Cook Thai Food with the Renowned
Thai Chef Arun Sampanthavivat
Produced by SuncasTV and Kendall College
Sponsored by Thai Trade

Summary of the programs in the next 6 months as follows:
(1) Tues: June 17, 08      Four Regional Tastes of Thailand
(2) Tues: July 22, 08      Tantalizing Thai Salad
(3) Tues: August 19, 08      Thai Wok Work
(4) Tues: September 23, 08      Spice Up Curry
(5) Tues: October 21, 08      Soup & Sauce The Thai Way
(6) Tues: November 18, 08      An Art of Thai Menu Design

(1) Four Regional Tastes of Thailand is a survey of Thai culinary culture, aiming to take you to explore the exotic tastes of the exotic land of Thailand. Four regional cooking of the classical Thai tastes will be offered; the diversity of flavors, textures, and forms of the Thai cookery tradition across the kingdom will be captured through a hand-on cooking experience.

(2) Tantalizing Thai Salad: this class purports to acquaint you with the special world of Thai salad which is fundamentally combined from a mix & match of refreshing Thai herbs. More importantly, the class will launch you from a very basic and simple preparation of Thai Salad to a sophistication level where thoughtful cooking is required. How simple salad can ever bring such tantalizing and explosive taste? This question will be addressed in this class.

(3) Thai Wok Work is a fun class where all kinds of cooking are presented, from delicate vegetables, flavorful noodles, to spicy and hot dishes of seafood and meat. The differences between, and similarities of, the Chinese and the Thai wok cooking styles and techniques are clearly demonstrated.

(4) Spice Up Curry: The wonderful world of Thai curry will lead you to the most memorable gastronomic experience. You will be introduced to various flavoring agents, from herbs to spices and some sauces. More importantly, you will experience the three different types of Thai curry: red, yellow and green.

(5) Soup & Sauce The Thai Way: This class offers to aspects of Thai cooking: soup and sauces. A creation of soup and sauce in Thai cooking is unique, although one may find similar technique in most Southeast Asian cooking. The classical version of Thai soup is so encompassing that it seems there is no limit top one's imagination; yet, the principle of Thai soup will be defined. Like curry, Thai sauce may be very simple, serving as flavoring agent to enhance other cooking; but, it may be an independent cooking in its own right.

(6) An Art of Thai Menu Design: This class aims to guide you in designing your meal, appetizers and entrees in particular. It begins with the correct approach to select various ingredients that are so diverse; yet, at the end, they must be interrelated and work together interdependently. The four regional cooking once more will be presented in this finale.

Reserve your class at Kendall College today! For Online Course Reservation