Another unusual addition to my repertoire. Thai food is one of my favorite cuisines to enjoy. Though it has some similar components to Vietnamese cuisine, it is definitely unique unto itself. I have had the opportunity to spend some time in Thailand, and even studied under a Chef in Chiang Mai. I really love the tart and sweet notes of palm sugar and tamarind in many of the recipes. As well as the complex spiciness of the Thai curries. It is a cuisine I enjoyed regularly in the US. But like my experience with Mexican and Vietnamese cuisines. It wasn’t until I jumped head first into a Thai kitchen that I really began to understand its intricacies.
Thai was once described to me many years ago as “healthy Chinese”. Which I now find to be a disservice to the unique, and vibrant world that is Thai cuisine. Light, aromatic, intensely complex, yet seemingly simple on the surface. The philosophy of Thai food is to create a seemingly simple, balanced, well rounded dish. While doing it in a way that is often intuitively clashing or contradictory. It is a cuisine steeped in tradition, philosophy, and most of all harmony. Pulling influences from many corners of the world. Come and join us on a culinary exploration of one of the worlds most beloved cuisines.
