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Cooking Class: A Culinary Trip to Thailand
Learn all about the flavors of Thailand as you prepare traditional Thai dishes in this hands-on cooking with Chef Laine. To start, Chef Laine will show you how to soak rice paper to make fresh spring salad rolls. Up next, you'll make a favorite Thai dish, green chicken curry featuring lemongrass, potatoes and fresh vegetables. You'll also assemble a fresh and light Kachumber salad to enjoy alongside your curry. Your meal will conclude with a sweet coconut milk panna cotta for dessert.
MENU
Salad Rolls With Dipping Sauce
With rice paper, vermicelli, cilantro, crispy pork, tofu, carrots and cucumber
Green Thai Curry Chicken With Sticky Coconut Rice
With onions, lemongrass, potatoes, broccoli, zucchini and baby corn
Kachumber Salad
With cucumbers, tomatoes, red peppers, cilantro, green onions and garlic
Coconut Milk Panna Cotta
With sugar, gelatin and lemongrass
- Minimum Guests 2
- Maximum Guests 7
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsGroup, Gourmet, Corporate, Thai, Asian
- This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.
Classpop! guest reviews for other experiences with Chef Laine
Karen
26 Jan 2023
Thank you very much for the wonderful class! It was amazing. You were so patient in showing us the techniques of “working” the dough for pizza, answering to all our question and adding fun to making the pizza and apple pastry. Hats off, I had a wonderful experience!
Guest reviews for Chef Laine
Lorena P.
15 Nov 2021
Awesome experience! The class was thorough and hands on. She really knows her stuff, and it shows! The food was delicious.
Event location: Calgary
Chef travels to your location
Exact location is provided after booking.
Chef Laine was introduced to cooking by her mother and sister, both wonderful cooks in their own right. At age 11, she catered her first party of 40 guests, and she's been pursuing that passion for cooking ever since. Chef Laine held various positions for catering companies and high-end restaurants over the years, even spending time as a private chef and a professional baker. Her world travels have informed her repertoire, which she delights in sharing with others.
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