Saturday, January 22nd
10 AM – 3 PM
PASSPORT to THAILAND WORKSHOP
Saturday, January 22nd
10 AM – 3 PM
$135.00
TASTE OF THAILAND
Authentic Thai cuisine from Chef Vincent’s trip to Thailand!
Thai food has been influenced by many cultures including India,
China and Portugal, but it’s the marriage of spicy, sour, bitter, salty
and sweet in its dishes that make it so incredibly aromatic and delicious!
Saturday, January 22nd
10 AM – 3 PM
Skills & Techniques:
Using a Pestle & Mortar I Cooking in a Wok
Folding Spring Rolls I Creating a Shrimp Broth
Homemade Thai Curry Paste & Powder
Marinating I Char Grilling I Poaching
Recipes include:
TOM YUM SOUP with SHRIMP
– In the Thai translation, Tom means ‘to cook’ and Yum ‘to mix’,
we’ll begin by peeling and deveining our shrimp, add the shrimp
shells to broth and ‘cook’ creating our soup base, then ‘mix’
in the aromatic components of fresh lemongrass, galangal,
kaffir lime leaves, Thai chili paste, fish sauce and lime juice,
served with poached shrimp and fresh cilantro sprigs
THAI CHICKEN SATAY
– char grilled skewers of chicken strips that have been
marinated in our homemade Thai satay marinade,
served with creamy peanut dipping sauce,
and fresh cilantro sprigs
THAI SATAY MARINADE
– we’ll use a pestle & mortar to create our satay marinade
with fresh lemongrass, cilantro, ground cumin,
turmeric, minced garlic, chopped gingerroot,
coconut palm sugar and soy sauce
HOMEMADE PEANUT SAUCE
– creamy fresh ground dry roasted peanuts
with lime juice, coconut cream
and Massaman curry paste
THAI FRESH SPRING ROLLS with SHRIMP
– rice paper spring roll wrappers filled with
poached shrimp, matchstick carrots, bean sprouts,
julienned spring onions, vermicelli rice noodles,
fresh basil and coriander, served with
homemade a sweet & sour dipping sauce
SWEET & SOUR SAUCE
– our homemade sweet & sour dipping sauce made
with soy sauce, coconut sugar, fish sauce,
tamarind paste, minced garlic
and red pepper flakes
THAI MASSAMAN RED CURRY
– the most aromatic of all Thai curries made with chicken,
coconut milk, sweet onions, bay leaves, Thai fish sauce,
tamarind, Yukon potatoes, dry roasted peanuts,
Thai spices and homemade masaman curry paste,
garnished with lime wedges
MASAMAN RED CURRY PASTE
– a combination of our homemade curry powder,
a trio of sautéed chiles, shallots, galangal, lemongrass,
garlic, cilantro, kaffir lime leaves and shrimp paste,
hand pounded to a paste in a stone mortar & pestle
RED CURRY POWDER
– toasted whole spices of coriander seeds,
cumin seeds, cinnamon stick, cardamom pod,
cloves, star anise, black peppercorns, nutmeg,
hand ground in a stone pestle & mortar
$135 per person
5 in stock
PASSPORT to MEXICO
Saturday, February 19th
10 AM – 3 PM
$135.00
Mole Sauce I Chile Rellanos I Steak Fajitas I Tortilla Chicken Soup
Baby its cold outside but the Le Chat kitchen is heating things up this
winter with the aromas and flavors of Mexico! Join Chef Vincent for a
culinary adventure as we cook our way from Mexico City to Puebla
via recipes inspired from chef’s travels in Mexico.
Saturday, February 19th
10 AM – 3 PM
Techniques and Skills:
Grilling I Oven & Fire Roasting I Sautéing
Making a Mole Sauce I Frying I Hand Rolling Tortillas
Recipes include:
MEXICAN CHICKEN TORTILLA SOUP
– this recipe is based on a dish I had in Mexico City,
sautéed sweet onions and garlic simmered with
chicken broth, chipotle peppers, Mexican oregano,
bay leaves, lime juice, shredded white meat chicken,
served with fresh cilantro, diced onions, avocado,
sliced serrano chilies, wedges of lime
and crispy matchstick tortillas
FIRE ROASTED CHILE RELLANOS
– originating in the city of Puebla, Chile rellanos is a
Mexican dish made with mild poblano chili peppers that
are fire roasted, then stuffed with Monterey jack cheese,
dipped in eggs and flour, deep-fried in hot oil until crispy
golden outside with gooey melted cheese inside,
served with homemade salsa roja red sauce
SALSA ROJA
– in a blender we’ll puree fresh plum tomatoes,
sweet onions, garlic cloves, jalapeno peppers
and cilantro, then add to a sauté pan with
olive oil and simmer low and slow
HOMEMADE FLOUR TORTILLAS
– hand rolled flour tortillas
cooked over a low flame
MARINATED STEAK with TEQUILA
– for a maximum flavor punch we’ll marinate
our flank steak in olive oil, red pepper flakes
minced garlic and a kiss of tequila!
CHAR GRILLED STEAK FAJITAS
– we’ll char grill our marinate flank steak,
serve thinly sliced with our homemade tortillas,
creamy guacamole, crumbled queso fresco cheese,
roasted rainbow mini peppers and sweet onions
ROASTED SWEET PEPPERS & ONIONS
– oven roasted caramelized sweet onions
with rainbow red, yellow and orange mini peppers
HOMEMADE GAUCAMOLE ‘Char Grilled’
– chunky char grilled avocado guacamole
pureed with lime juice
GRILLED CHICKEN with MOLE SAUCE
– this chicken dish with Mole sauce (pronounced moh-lay)
is base on my visit to puebla, made with layers of
complex bold flavors from earthy, sweet and spicy
ingredients that are simmered, then pureed smooth,
served over char grilled chicken thighs,
garnished with sesame seeds and cilantro sprigs
PUEBLA MOLE SAUCE
– a good mole recipe contains over 20 ingredients,
we’ll begin by toasting dried ancho, morita and mulato chile peppers
for optimum flavor, then toast our aromatic ingredients, anise,
almonds, sesame seeds, cloves and cinnamon, sauté onions and garlic,
add chopped tomatoes, torn tortillas, chicken broth, honey,
tomato puree and unsweetend chocolate, then puree into a
sauce that is traditionally served over chicken but
also with enchiladas, tacos and burritos!
$135 per person
14 in stock
Saturday, February 19th
10 AM – 3 PM