Spice And Knives Cooking Class
Description
Green curry paste gets pounded from scratch here, then turned into dinner at your own stove in a garden kitchen. Pad Thai, Massaman curry, sweet and sour dishes and mango sticky rice are all on the menu, with each cooking station handling its own chosen recipe.
Chef Pon teaches the practical bits without turning it into a televised endurance test. Carina keeps the session moving, and the small-group setup means different dishes can be cooked side by side without everyone staring into the same wok.
Most ingredients come from the garden or are bought fresh for the selected dishes. The flexible menu matters: spice levels stay in your hands, and couples can share a station.
Tea, coffee, fruit and Thai snacks start things off, then the serious business becomes eating a quantity of food that makes later plans seem wildly optimistic. Recipe cards cover more than the dish cooked, so the curry paste need not become a treasured holiday memory with no sequel.
Highlights
- Individual cooking stations let each dish be made to the preferred spice level.
- Garden-grown ingredients feature throughout the class.
- Couples can cook together at one station.
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