After spending the month of April in Thailand, studying with a great vegan chef, i will offer more dinners and classes, sharing my studies.

Appetizer

Fresh spring rolls with rice noodles, tempeh, herbs and peanut sauce

Soup: Tom yum with mushrooms

Family style entree:

Pad Kee Mao (fresh rice noodles with vegetables)

Khao soi (northern style curry with noodles, tofu and greens)

Stir fried morning glory leaves with chili and garlic

Tofu and mushroom larb

rice

more tba

dessert: sticky rice with cherries and salted coconut sauce