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$89.00/student🌟 Chef: Ric Orlando
🗓️ Date: Thursday, December 10, 2026
⏰ Time: 6:00PM-8:30PM
🇹🇭 Step beyond standard takeout and discover the distinct, vibrant flavors of Northern Thailand (Lanna cuisine)! While most Thai food in the U.S. draws from southern traditions, Northern Thai cooking relies on fresh regional produce, aromatic herbs, earthy spices, and fiery dips rather than heavy coconut milks or bold citrus. Historically protein-forward, modern Northern Thai cuisine has embraced a rich vegetarian and vegan tradition inspired by local agriculture and mindfulness.
In this relaxed, demonstration-style class, you’ll watch chef Ric Orlando prepare each authentic dish step-by-step. Learn the secrets to building Northern Thai spice profiles, working with unique plant-based staples like jackfruit and tofu skin, and perfecting sticky rice—all while picking up professional tips, asking questions, and enjoying generous samples of every dish on the menu.
Menu:
- Nam Prik Noom (Charred Green Chili Dip): An iconic Northern Thai staple featuring smoky, open-flame charred green chilies and garlic, served alongside crispy fried tofu skin and a vibrant spread of fresh dipping vegetables.
- Mushroom & Tofu “Larb”: A lively, herbaceous salad made with finely chopped mushrooms and tender tofu tossed in toasted rice powder, fresh mint, lime, and Thai chili.
- Jackfruit & Winter Squash Curry (Gaeng Hang Lay Style): A rich, comforting, and deeply aromatic Northern curry featuring tender young jackfruit and sweet winter squash simmered with warm spices, ginger, and garlic.
- Northern-Style Steamed Sticky Rice (Khao Niew): The heart of any Northern Thai meal—watch the traditional technique for soaking and steaming perfectly chewy sticky rice to scoop up every drop of dip and curry.
- Mango Sweet Sticky Rice: End the meal on a classic, comforting sweet note with ripe seasonal mango served over warm, coconut-infused sweet sticky rice.
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Event venue
12 Walker Way, Colonie, NY, United States, New York 12205, 12 Walker Way, Albany, NY 12205-4976, United States
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