A Very Special Thai Roast Duck Banquet
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One of the things I love most about hosting my classes is getting to know so many wonderful people from all over the world. We’ve now met people from Australia, the United States and many parts of Canada who have come to Vancouver Island for a holiday and a lesson at Kallayanee’s
Kitchen!
Two of our favourite people are Bonnie and Jeff Gurnham who regularly come to Victoria every year from their home in South Carolina, in the United States. They have already taken two classes in the past two years and, this summer, they have booked another private class.
Thai Imperial Duck is based on the secret recipe of a famous Bangkok restaurant.
Their menu choice for this class is the “Thai Imperial Duck Banquet,” a new menu I have developed, which will only be available for our private customers and students. And, this year, we are lucky to have been given two Saltspring Island free-range ducks by another of my favourite students, Jacqui Gallant, who will also be attending this class.
Jeff and Bonnie always love to make new Canadian friends when they come to
one of my classes. So, this year, as always, they extend an invitation to anyone who would like to join them for this very special class.
However, there are only four places available so if you would like to come, please let us know ASAP. Here’s what else is on the menu:
Tiger Prawn Money Bags
If you like Thai Spring Rolls, you’ll love this dish! It’s a delicious combination of Tiger Prawns, ground pork, onions, garlic, vermicelli noodles, bean sprouts and cilantro, wrapped up in Spring Roll
pastry shells and served with a special Thai dipping sauce.
Creamy Coconut Soup
This soup starts with a delicious chicken broth prepared with lemongrass, daikon, and cilantro root. When the broth has been fully simmered, special Thai pastes are blended in with coconut milk, lemongrass, galanga,
lime leaves, Tiger Prawns and halibut. Finally, garnished with mushrooms, cilantro and green onions — with a dash of lime juice and crushed fresh chillis added to taste — this soup is a wonderful comfort dish for any time of the year.
Thai Royal Noodles
Fit for a King — or a Queen — these noodles start with the very best fresh Shanghai noodles, purchased from the Ikura noodle shop in Victoria’s Chinatown. Sliced chicken breasts are stir-fried with fried garlic,
sesame oil, sweet soy sauce and dried Thai chillis, with Bok Choy, green onions and cilantro tossed into the mix. Finally, the noodles are topped off with a special sauce.
Grapefruit Salad
A refreshing summer-time salad, light and crisp, with the surprising addition of grapefruit for added flavour. Other ingredients include roasted coconut, sliced red onions, peanuts, and Thai red
chillis.
Agar Fruit Dessert
Our newest recipe, this is a light and delicious dessert that’s great for people watching their weight. Agar is used as an ingredient in desserts throughout Asia as a vegetarian substitute for gelatin.That said,
this dessert is great as a summertime treat — and it’s to die for!
This is a premium menu so our price will be $60 per person, plus GST. Remember, we will not be offering this menu for our publicly scheduled classes, but only as a selection available for private
classes.
Most of the places in this class are already taken and there are only four places left. So, if you’d like to join the class, please let us know ASAP.
Thank you,
Kallayanee
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