Hi everybody,

 

This Saturday, you’ll have the rare chance to enjoy my Thai Imperial Duck Banquet.

 

This is not an opportunity that comes up very often, as this is a Premium Class, usually available only for my private class students. It is never included in my public classes, offered during the Spring and Fall.

 

This class is also very special because the duck recipe is based on an extremely popular Bangkok restaurant that specializes only in duck. They serve no other poultry or meats. The recipe has been passed down through their family for decades and has always attracted thousands of customers every year — including me, when I lived in Bangkok!

 

I had always wanted to offer a class based on this restaurant’s duck, but for many years I could simply not figure out what the secret ingredients were in the recipe. Finally, though, I had a flash of understanding and the answer came to me! Sure enough, my guess was correct! I had prepared a duck recipe that, if anything, was even more delicious than what the Bangkok restaurant had to offer.

 

And this is the recipe that you will learn to make on Saturday afternoon, starting at 2:30 p.m.! There are also many other delicious items on the menu that I am sure you will enjoy.

 

Here’s what else is on the menu:

A tasty combination of Tiger Prawns, ground pork, onions, garlic, vermicelli noodles, bean sprouts and cilantro, wrapped up in Spring Roll pastry shells.

Perfect for summertime and outdoor barbecues!

Sliced chicken breasts are stir-fried with fried garlic, sesame oil, sweet soy sauce and dried Thai chillies.

 A light and delicious dessert that’s great for people watching their weight.