Taste of Thailand with Chef Wilma Consul
Friday, June 19 @ 11:00 am - 2:00 pm
$79.00
What makes Thai food distinct from other Asian cuisines? In this class, you’ll cook with ingredients that define Thai flavors: galangal, lemongrass, kaffir lime leaves, chili, palm sugar and more. Cooking Thai might look complicated, but you’ll find it’s quite easy, quick and fun. And promise, your tongue won’t be on fire!
- Tom Kha Soup (Coconut Milk with Galangal)
- Som Tum (Green Papaya Salad)
- Pad Kra Pao (Stir-Fry Holy Basil Chicken)
(Tofu & Mushrooms for non-meat eaters)
Fresh from staging at Chez Panisse by Alice Waters in Berkeley, CA, journalist-turned-chef Wilma B. Consul is excited to teach you how to make her favorite dishes. She is the director of culinary, outreach and media at ECO City Farms, and teaches team-building cooking classes for Sidewalk Food Tours. She was chef instructor at the Culinary Arts Program of Carlos Rosario Adult Charter School for five years. Her experience includes Susan Gage Caterers, Centrolina’s Mercato and J. Chocolatier in Washington, DC and Purple Yam in Brooklyn. She leads the kitchen for the Breakfast of Hope fundraiser for homeless advocacy at St. Augustine, the mother church of Black Catholics in DC. She has master’s degrees from the University of Gastronomic Sciences in Italy and Columbia Graduate School of Journalism in New York. This June, she’ll stage at Indigena by Owamni, the Native American restaurant by Sean Sherman and a James Beard Award Winner for Best Restaurant (2022) in Minneapolis.
