Demonstration and Hands-On, $50  CLICK HERE TO REGISTER [1]
With roots in India, curry has since traveled the globe, and a wide array of curried flavors often appear in cuisines from Southeast Asia to South America and beyond. In this class, we’ll take a look at various forms of curry, and learn the building blocks of classic powders and pastes. Then we’ll turn out our own curry creations, which range from subtle to fiery.

On the Menu: Classic Northern Indian Chicken Curry; Thai Red Curry; Vietnamese All-Vegetable Curry.

Instructor: Carl Raymond [2], Chef-Instructor