SouthEast Asian Cuisine
Chef Jozseph, founder
of India Joze Restaurant, steers you through the rich diversities of Burmese, Thai, Viet, and Bali cuisines. Where to find and how
to use exotic foodstuffs and how to spend less time and more fun in the kitchen is this night's focus. Class Features dishes like the following
dishes:Sambal Iris-Tomato-Lime Relish
Nam Prik--Thai Spicy Relish
Gado-Gado--Indonesian Peanut-Coconut Milk Sauce
Krupuk--Shrimp Crackers
Atjar Kuning--Javan Almond Sauce Marinated Vegetable Salad
Pho--Viet Rice Noodle Soup
Hsi Byan--Burmese Vegetable Curry
Pisang Goreng--Balinese Banana Fritters
Mediterranean Diasphora
The oldest continuously practiced cuisines originated in Persia and spread in every direction. Join Chef Jozseph, founder of India Joze, on a tasty tour of the Mediterranean permutations of this gastronomic diasphora through the practical and economical flavors of Turkish, Lebanese, Egyptian, and Spanish foods with culinary musings on the foundations of Italian, Spanish and French kitchens.
Dishes to be performed include:
Shurit Ads--Egyptian Lentil Soup
Zeilook--Moroccan Wok'd Vegetable Salad
Tortilla Espagnola--Spanish Frittata
Turkistan Pilaffi--Turkish Carrot Basmati Pilaff
Mast va Khiar-Cucumber-Persian Youghurt Relish/Salad
Vegetarian Gormeh Sabzi--Persian KidneyBean-Herb-Mushroom Stew
Coq au vin--South French Braised Chicken in Wine Sauce
Loukamades--Greek Fritters in Orange Flower Syrup
Class includes full dinner. Come hungry.
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