The bold flavors of the Pacific Rim cuisine are at the heart of this in-person cooking class. Chef Andrew will teach you how to make a four-course meal that will impress everybody at your next dinner party. You'll prepare hot and sour Thai prawn soup with lemongrass and a spicy Thai cucumber salad with cilantro, mint and chiles. The main course is five-spice seared pork tenderloin with curry basmati rice. For dessert, you'll create a zesty and refreshing mango pineapple sorbet with lime.
Hot and Sour Thai Prawn Soup
With ginger, lemongrass, fish sauce and lime juice
Spicy Thai Cucumber Salad
With cilantro, mint, chiles, sweet onions and rice vinegar
Five Spice Seared Pork Tenderloin
With hoisin, ginger, curry basmati rice and braised bok choy
Our time with Chef Andrew was an amazing experience. We cooked and had dinner in his home which was extremely hospitable. We had never done anything like this before so this was very unique for us and didn't quite know what to expect. Andrew started us off with a short tour of his home and some Champagne. The magic happened in his kitchen where it was cozy but he had streamlined the process so that we weren't interfering with each other. I felt there was a perfect balance of what the Chef had prepared ahead of time and what we completed in the evening. For amateurs like ourselves, the tasks he had us do were not too easy or difficult. Chef Andrew made a point to explain things along the way as he hoped we would leave there being better cooks, which we are. After dinner, he prepared coffee and tea to our liking and served it to us in front of a fire (which he had managed to keep going all while we were cooking) in his beautiful backyard. Chef Andrew is a wonderful cook, teacher, and personality.
An award-winning and highly sought-after chef with more than 30 years of professional experience in the culinary world, Chef Andrew has cooked and entertained for a dazzling list of luminaries, including presidential families and royals. His personal mastery of encouragement, creativity and the art of engaging instruction informs his energetic approach to cooking and teaching.