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Natural Gourmet Institute for Food & Health

Jay Weinstein, trained at the Culinary Institute of America, is a New York based food writer, editor, culinary instructor, and author of three culinary books. He is a veteran of some of America’s finest kitchens, including New York’s Le Bernardin, Boston’s Restaurant Jasper, and The Four Seasons Hotel. His food articles and recipes have been featured in The New York Times, Travel & Leisure, Newsday, Time Out New York, National Geographic Traveler.. His latest book, The Ethical Gourmet, focuses on ecologically sustainable fine foods. He teaches culinary arts at the NGI. His website is

Health-Supportive Cooking & Specialty Classes / Global & Regional Cuisine

Thai Street Food

Thai cuisine brilliantly uses the law of opposites: pairing hot foods with cool raw vegetables, savory specialties with sweet/spicy chile sauces, and rich, smooth coconut milk with tangy broths. Tonight we'll make four curry pastes from scratch and, building on this foundation, prepare an array of popular Thai street food that's in every way comparable to what is sold in the markets of Bangkok and Chiang Mai. Vegetable Pad Thai • Seitan Satays with Thai Peanut Sauce • Spicy Fish Cakes with Honey-Chile Sauce • Galangal Coconut Chicken Soup; Savory Bites in Wild Pepper Leaves (subject to market availability) • Pickled Cucumbers • Yellow Curry Shrimp • Vegetables with Green Curry • Mango-Coconut Sorbet • Durian (Southeast Asia's beloved yet feared tropical fruit - subject to market availability). (Some fish, organic chicken & eggs will be used; Thai beer will be served.)

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Instructor: Jay Weinstein
  • Friday, May 9, 6:00 pm - 9:30 pm
    Space AvailableClass Code: 40_SS14

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