Regional Thai Cooking

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Thailand is about the size of France, and like France, its recognizable national cuisine is really the sum of several glorious regional cuisines. Differences in climate, history and culture influence what people eat and how they prepare it. Each of the classes in this series stand alone; together they are an overview of one of the World’s great and distinctive culinary traditions.

Don’s long-awaited classes will kick off with a regional Thai series beginning Thursday October 22nd. Evenings start at 7:00 pm and run until about 10:00 pm, are limited to 10–12 persons and are hosted at our Victoria Drive location. Cost is $95.00 per class or $265.00 for the series (three classes).

Congenial company, abundant and interesting food to learn about and enjoy, wine and beverage pairings and a recipe booklet to take home make for an evening out that combines the best of a cooking class with a spectacular restaurant meal.

Class participants will receive a card that entitles them to a 10% discount on their next five visits to either of our stores.

A regional Mexican series and stand-alone classes with guest chefs are planned for early in the New Year.

You can sign up at the Victoria Drive store or via email at


The Food of the Northern Highlands

Class I: Thursday, October 22

The first identifiably Thai cuisine is the product of a temperate climate, a fruitful land, abundant fuel, proximity to Burma and contact with Chinese Muslim traders from Yunnan. Northern Thai food probably bears the closest resemblance to the culinary traditions that the Thais brought with them as they descended southwards into the central plains to establish the first great Siamese Kingdom of Sukothai in the thirteenth century.

Sticky Rice: Khao Niaw
Chiang Mai Chile Relish with Accompanying Dishes: Nam Prik Num
Burmese-style Pork Curry: Kaeng Hang Leh Muu
Grilled Beef Salad with Herbs: Yam Neua Nam Tok
Curried Noodles with Duck: Khao Soi Pet

The Food of the Central Plains

Class II: Thursday, November 5

Endless rice paddies crisscrossed with rivers and canals teaming with fish and shellfish are the basis for the cuisine of Central Thailand. As the Siamese Court shifted southwards first to Ayuthia and then to Bangkok, access to the Gulf of Thailand brought the bounty of the sea and influences from the outside World. A fertile land and the Thai’s enthusiastic embrace of the unfamiliar – spices and culinary styles from Arab, Persian, Malay and Chinese traders, chiles from the Portuguese – gave rise to the classic Thai cuisine known throughout the world.

Fragrant Long Grain Rice: Khao Hom
Flash-cooked Squid Salad: Yam Plaa Meuk
Green Curry of Chicken and Eggplant: Kaeng Ma-Kheua Gai
Stir Fried Pork with Roasted Chili Relish: Muu Phat Nam Prik Pow
Hot and Sour Seafood Soup with Glass Noodles: Wun Sen Tom Yum Talay

The Food of the South: The Isthmus of Kra

Class III: Thursday, November 26

Influences from Malay-Indonesian culture, Islam, a significant Chinese minority and long exposure to traders from across the Andaman Sea and beyond have created a diverse cuisine that includes coffee (kopi) for breakfast, Indian-style breads, Chinese spices, ghee and yoghurt – but still manages to be quintessentially Thai. Coconut, tropical fruit, chiles and seafood are abundant, and are made abundant use of in rich and fiery dishes.

Malay-style Flatbread: Roti
Yellow Curry with Shellfish and Pineapple: Kaeng Leuang Hoi Talay
Smoked Fish and Glass Noodle Salad: Yam Wun Sen Pla Lom Kwan
Lamb Chops with Matsaman Curry Sauce: Kaeng Matsaman Gah
Cucumber Relish: Ajat
Rice Noodles with Barbecued Pork: Kwaytiaw Muu Yang