Food & Wine
JAPANESE COOKING: SUMMER FAVORITES
FERMENTATION WORKSHOP
Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
Norah Ylang | Fermentationist, Educator, @fermentsbynorah
Cool down and relax this summer with delicious Japanese food at home. We’ll start with Japanese Yakitori (grilled chicken skewers). Then, we’ll make famous chicken tonkatsu with delicious homemade sauce. We’ll stay refreshed and make Hiyashi Chuka (Japanese cold ramen) from scratch including ramen noodles, components, and sauce. We’ll finish the class with Mo-Tea-To cocktail or mocktail. We’ll also talk about how to incorporate Japanese tea into other types of cocktails. Vegetarian options are available. COURSE CODE: JPSM Sec. 01: Saturday, 11am-1:30pm. Jul. 24 | $65
THAI STREET FOOD Ploy Khunisorn | Ploy’s Kitchen, ployskitchen.com
The sights, sounds, and flavors of Thailand burst through its street food. Often called the street food capital of the world, Bangkok’s signature cuisine offers unique ingredients, cooking styles, and dish garnishes. Join Ploy, a native Thai who will teach you how to make authentic dishes. We’ll make Mar-Hor, an authentic refreshing appetizer which is made from stir fried ground meat served on top of cubed pineapples, crispy Pad Thai with chicken, and pad panang curry with steamed jasmine rice. We’ll finish our meal with coconut dessert shooter with tapioca pearls and fresh corn. COURSE CODE: AROI Sec. 01: Saturday, 11am-1:30pm. Aug. 7 | $65
VEGETARIAN/VEGAN THAI COOKING AND FARM VISIT IN CHIANGMAI Luketarn (Rachael) Pornprasert | Chef & Owner, Grandma’s Home Cooking School
Join Luketarn, who will be teaching from her farm in Chiangmai, Thailand and learn how to make one of the most requested dishes, Thai popular papaya salad. You’ll also learn how to cook sticky rice to serve with papaya salad and turn the rice to mango sticky rice. Luketarn will also demonstrate how to dye the rice using natural ingredients. While you enjoy your meal, Luketarn will take you to her farm and learn about different types of fresh herbs, how to differentiate them, and how to use them in different dishes. You have an option to add shrimps to your salad. C O U R S E C O D E : T FA M Sec. 01: Saturday, 7-9pm. Aug. 14 | $55
VIETNAMESE STREET SNACKS AND BITTERSWEET UNTOLD STORIES Ai Xuan (Spring) and Hieu Vu Trong | Culinary Instructors and Local Tour Guides
Join Spring and Hieu who will be teaching the class from Ho Chi Min City. They will talk about Vietnamese culture and history from the Vietnamese perspectives. We’ll make Vietnamese coconut coffee smoothie and the popular Vietnamese snack. While you enjoy the food, you’ll hear the story through food, hidden gems, and bittersweet untold stories about the Vietnam War (called the American War in Vietnam) through a fun, educational, interactive tour using pre-recorded videos and photos. This class will help you understand the Vietnamese perspectives and will help you plan a trip better in the future. COURSE CODE: HCMC Sec. 01: Sunday, 11am-1pm. Aug. 8 | $55
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Fermented foods are rich in probiotic bacteria and enzymes that help maintain intestinal flora, improve the digestive system, and enhance the immune system. Join Norah, our fermentation expert, who will guide you through the process of fermenting sauerkraut and kimchi. While we prepare our ferments, Norah will discuss the science behind sauerkraut and kimchi. You’ll learn about the differences and similarities of both fermented products. COURSE CODE: VFIZ Sec. 01: Saturday, 3-5:30pm. Jul. 17 | $60
WINE, BEER & SPIRITS For a tasting class with ingredient/tasting kits, the registration will be closed on the Monday before the class date. If you don’t want the tasting kit, please email us at info@ccae.org to register with the kit fee waived.
BASIC COCKTAILS WITH INGREDIENT KITS Brendan O’Toole | Beer Specialist and Spirit Professional
Anyone can mix! Through hands-on mixing and tasting, you will learn proper cocktail techniques. We’ll make different drinks based on different techniques and a different base spirit: vodka, gin, and whiskey. You will make a variety of cocktails and taste your own creations. This class includes the ingredients kit including spirits, cordials/mixers, and fruits for making cocktails. You’ll only need basic supplies at home including glassware, shaker/strainer (or a glass with a spoon), and jigger/measuring cup. COURSE CODE: BMIX Sec. 01: Friday, 7-8:30pm. Aug. 6 | $65
COCKTAILS NIGHT: GIN AND GENDER Alejandra Toro and Daniela Castaneda | Bartenders
Gin has a long history in America, so do cocktails. Join Alejandra and Daniela, a queer Latinx couple who have bartended for over 10 years and learn how to make 3 delicious gin cocktails step by step. We’ll talk about history and background of each cocktail and how the gender stereotypes influence how the cocktails have been made until today. We’ll also talk about the glassware of each cocktail and the story behind it. Each cocktail will lead us to the meaningful conversation and how each of us can make a difference as a citizen of the world. One drink at a time. COURSE CODE: GINC Sec. 01: Saturday, 3-4:30pm. Aug. 14 | $45
DATE NIGHT: SPARKLING WINE TASTING WITH A TASTING KIT Dagmar Smith | Chef, Graduate of Cambridge School of Culinary Art Let’s spark your Saturday evening in this date night wine tasting session. We’ll talk about methods for making sparkling wines, regions where they are produced and when and how to best enjoy them. We’ll see why having a glass of sparkling wine makes us feel special and more alive. To enhance the experience of learning and tasting sparkling wine, this class includes the sparkling wine tasting kit with small tasting bottles to sample which will be different wine bottles from the previous terms. Returning students are welcome. The tuition includes the tasting kit for 2 people. COURSE CODE: SPRK Sec. 01: Saturday, 7-8:30pm. Jul. 17 | $135 per pair
