Taught by Private Chef Jacqueline Borden
Allow Chef Jacquie to lead us through preparing a delightful light and flavorful Thai inspired menu including: Rice Paper Summer Rolls, Thai Beef Salad, Chicken in Coconut Milk Soup with exotic flavors of Galanga and Lemongrass, Poached Pears in warm Lemongrass Syrup and Chicken Larb Salad in Lettuce Cups with Chopped Mint and Toasted Rice. Be prepared to learn new knife skills as we slice, chop & dice vegetables, ginger and lemon grass. Jacquie's love and knowledge of Thai cuisine is evident as she generously shares recipes and helpful hints. Come prepared to roll up your sleeves and work with your classmates to create a delightful Thai menu. We'll taste everything we make and enjoy a wine/beer tasting, chosen by Newport Wine Cellar, to compliment the menu.
