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Pacific-ally Seafood

The world’s largest ocean lives up to its name providing us with an abundance of seafood. In this hands-on class we will take the best seafood from the Pacific Northwest and prepare it with flavors and cooking techniques from Southeast Asia – far reaching, yet local! In this hands-on class, join our Asian expert, Chef Thanh Tang and we will make:

Clams and Mussels in Spicy Garlic, Lemongrass Coconut Milk

Tangy Tamarind Seared Shrimp with Green Mango Salad

Salmon Otak Otak (Salmon with Wild Pepper Leaf, Basil, and spiced wrapped and baked in Banana Leaves)

Turmeric Lime Leaf Rice with Toasted Cashews


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