Cambodian Cuisine with Chef Corinne Trang [July 25, 2019] $90
ABOUT THE CHEF
Corinne Trang is the award-winning author of several books including the most recently published “Switch It Up: A Fresh Take on Quick and Easy Diabetes-Friendly Recipes for a Balanced Life” (2017), “Asian Flavors Diabetes Cookbook” (ADA, 2012), “Noodles Every Day” (2009), “Curry Cuisine” (2007), “The Asian Grill” (2006), “A Food Lover’s Companion: Vietnamese” (2006),” “Essentials of Asian Cuisine” (2003), and “Authentic Vietnamese Cooking” (1999), and has contributed to many more including “The Encyclopedia of Food & Culture” (Scribners & Sons, 2006).
A classically trained chef, she has served as spokesperson to various national brands and commodities such as Kame and Thai Kitchen. Dubbed the “Julia Child of Asian Cuisine” by the Washington Post, she is a frequent television and radio guest and has appeared on national, regional, and cable network including NBC’s Today Show, CBS’s Early Morning Show, PBS, FOX News, ABC, CNN, Lifetime, Discovery, Food Network, Sirius, Business Talk Radio, National Public Radio, and Bloomberg to name a few. She has written for numerous publications including Saveur, Food & Wine, Fine Cooking, Islands, Gourmet, Cooking Light, and Bon Appetit, and has taught and lectured internationally. Trang is a food and tea consultant and the founder of Liquid Gold Tea, a wholesale and retail source for handcrafted premium whole leaf tea, traditional Chinese gong fu tea service, Cha Dao meditation, and private instruction and custom tea events. For more information, please visit www.corinnetrang.com and www.liquidgoldtea.com.
We’ve been dreaming about doing a Cambodian class and getting back to Corinne’s roots ever since we spotted a jar of prahok together in the Asian market in Albany. Prahok is an (ahem) fragrant salted and fermented fish paste that plays a key role in Cambodian cooking…and just the sight of it made Corinne’s spirits aglow. While Corinne may be a master at all cuisines Asian, this is the food that runs in her family and sings to her soul!
On the menu: Pleah Sach Ko, a traditional Khmer dish with prahok-cured beef, lime, radish, shallot, peanuts and herbs; Fish Amok, a curry fish steamed in banana leaf; a refreshing Green Mango Salad; and Yum Mee Sur, a delicious and healthy cold noodle dish that can be used as a base for all sorts of proteins PLUS we’ll make our own Kroeung, an herbal spice paste integral to foundational Khmer flavors.
We don’t often get to see Cambodian cooking up in these parts and we couldn’t be more excited!
$90 per student includes 3hr hands-on workshop and recipes PLUS eat-what-you-make. Feel free to BYOB if you’d like to imbibe while we eat—-Ester Wine & Spirits offers a 15% discount on bottles of wine to students on the ‘night of’ with a receipt.
Call 845 514 2300 or click PURCHASE TICKETS link.