Better than takeout: Classic Pad Thai
This class can only accept bookings of 2 or more. If you are booking your class as a group please make the reservation under one name, as a full booking group.
Who needs takeout! It has never been so easy to prepare restaurant quality Thai dishes in your own kitchen with the abundance of fresh produce and Thai ingredients within easy reach. Escape to the streets of Thailand as we create one of the most famous Thai classics, Shrimp Pad Thai!
In this fun and hands-on class, you will be guided step-by-step in recreating this classic known for its diverse flavor profile of sweet, salty, sour and spicy. You will learn basic knife skills, how to properly prepare the traditional noodles used in this dish and build the flavor profile of an authentic Pad Thai sauce. Once you have created your masterpiece, you will then plate, garnish and devour your creations with your new found foodie friends! You will also learn how to source fresh, seasonal ingredients and specialty spices in order to recreate the perfect Pad Thai at home. Perfect for entertaining, wow your friends and family at your next dinner party with your new found signature dish!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the baking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting.
You will be seated with your booking party, but will be sharing cooking stations with other guests if you are in a party of less than 4. Please arrive 15 minutes early to check in. Drinks are NOT included in the ticket price and BYOB is NOT allowed. Guests are invited to purchase drinks from the bar.
As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.
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