Hot and Sour Curry Class ON for Saturday, August 25
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Garlic Pork is one of the feature items on the menu.
Every year for three years now, we have hosted two American students, Jeff and Bonnie Gurnham, for a special private class at Kallayanee’s Kitchen while they visit Victoria for their annual vacation, up from their home in South Carolina.
We’re proud to say Jeff and Bonnie have made us one of their regular favourites while on holiday here — and this year is no exception. They have booked their fourth class, Saturday, August 25,
at 2:30 p.m. for Curry Class Two, “Hot and Sour.”
They both love to meet Canadians while learning how to cook at Kallayanee’s Kitchen so they’re looking for folks to join them next Saturday. If you’d like to join them, please do get in touch with us ASAP, as we expect this class to fill quickly.
That’s because this class, like my “Smoke and Fire” Curry Class One, is all about making Thai Curries the
old-fashioned, authentic way, just like my grandmother used to make when I was a small child. And these curries are absolutely delicious!
A Thai curry paste starts with a thorough pounding of ingredients in a mortar and pestle.
All great Thai curries are made with fabulous, natural ingredients!
There are no packaged ingredients used for this class. Many of the curry ingredients are ground in a mortar and pestle so they blend naturally with each other. Included are Thai chillies, lemongrass, shallots, kaffir lime leaves, palm sugar, galangal, coriander seeds, cumin, nutmeg, cinnamon and other wonderful spices.
Chilli garlic paste, essential for curries, is made from scratch.
From these ingredients you’ll learn how to make all of the dishes pictured below — and I’m sure you’ll agree that the results are deliciously spectacular, like no other curries you’ve ever eaten.
What else is on the Menu?
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GARLIC CHICKEN
Just a little less spicy than the Garlic Pork, this chicken dish is perfect as a party dish for family and friends.
TOM YUM PRAWN SOUP
Stuffed with jumbo, juicy prawns and simmered in fresh spices and herbs, this soup is a meal in itself!
GREEN CURRY
With ingredients like fresh birds-eye chillies and jalapeno chillies, this just might be my hottest curry. Watch out!
DEEP FRIED BANANAS AND ICE CREAM
The all-time, hands-down dessert favourite at Kallayanee's Kitchen!
f you’d like to attend this class, please get in touch ASAP, as we shall fill these places on a first-come, first-serve basis. Call us at 250-656-1227, or simply respond to this email.
Our prices are still $57.75 per person, including GST. In the fall, however, we shall be raising our prices for regular classes to $63, including GST, our first price
increase since we began business more than 10 years ago.
This class is usually filled within a couple of days after we post our notice, so book now to avoid disappointment! You may book by contacting us directly, by responding to this email, or by phoning: 250-656-1227.
PLEASE NOTE: This class is only offered through Kallayanee’s Kitchen. You may not register through the Panorama Recreation Centre.
As always,
we don't want to spam anyone, so please click on the "UNSUBSCRIBE" button below if you would like to be removed from our list.
Otherwise, if you think someone else might appreciate learning about our classes, please forward this along.
I hope to see you soon!
Kallayanee |
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