The Thai Imperial Duck Banquet is BACK! |
Last summer we hosted two sessions of my newest class, “Thai Imperial Duck Banquet.” Both classes filled up quickly as students flocked to learn the new menu I had developed over the year, after several months of research in Thailand.
Actually, my “research” was more
like a trip down Memory Lane to a classic Bangkok restaurant which has specialized in roasted duck for many years. My friends and I used to come to this restaurant often, whenever we wanted to enjoy the best duck we ever found in Thailand. And we were never disappointed.
The recipe for the roast duck was very secret and the owners refused to sell me the rights to the recipe. But I wanted to offer my students something similar — if not better! So, when I returned home
earlier this year, I started to experiment with various ingredients until I finally found the exact mix of herbs and spices for roasted duck that deserved the name, “Imperial Thai Duck!”
Well, the long story short is that “The Duck is Back!” On Sunday, November 19, at 2:30 p.m., I will be hosting “Thai Imperial Duck Banquet,” again, with a feast of complementary dishes that go wonderfully with the duck.
This is a premium
menu so our price will be $60 per person, plus GST. We will not be offering this menu for our publicly scheduled classes, but only as a selection available for private classes. However, we want all of our students to know what is available to them if they want to organize a great private class for family and friends.
So, here’s what’s on the menu on November 19th:
Thai Imperial Duck
This is the class signature dish, a remarkable, specially-roasted duck dish that is so secret we’re only prepared to reveal its ingredients and preparation to students who take this
class!
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.
Thai Royal Noodles
Fit for a King — or a Queen — these noodles start with the very best fresh Shanghai noodles. 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.
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. Grapefruit Salad
A refreshing light salad 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 lightweight dessert anytime — and it’s to die for!
If you would like to attend please contact us ASAP to make sure you will not miss this class, as we do not intend to host it again for some time. Simply reply to this email, or call us at
250-656-1227.
PLEASE NOTE: This class will not be availabe through the Panorama Recreation Centre but only through us.
Thank you, Kallayanee
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