30 minute cooking demonstration with Chef Ann Ahmed.
With fall upon us and winter quickly approaching, brothy meals and warming spices are exactly what the body needs. Southeastern Asian curries, featuring fresh aromatics such as chilis, makrut lime, lemongrass, and often time coconut milk, are extremely adaptable and versatile. Utilizing local produce from the bountiful Autumn harvest, such as squash, peppers, sweet potatoes and peas, you’ll learn how to craft a delicious, nutrient dense and warming meal. Chef Ann will teach you the foundational skills needed to execute a scratch made curry and give examples of its vast versatility, affording you unlimited creative licensing when making curry at home. In this class, we’ll be featuring Chef Ann’s adaptation of Red Curry from Nuit Regular’s cookbook, Kiin.
If you are interested in learning more about our offerings, please fill out the request form and we will contact you to discuss details.Request information