As I have mentioned in previous posts, I love Thai food, especially curries.  So, when I volunteered to plan a cooking class for a college group I belong to, I jumped at the chance to make it Thai-themed.  My previous Thai cooking adventures at home have yielded less than spectacular results.  Although the beef curry I made was edible, it was definitely missing something.  I was hoping that a Thai cooking class would teach me once and for all how to make a decent curry paste and a scrumptious curry.

So I started searching for Asian cooking schools in the Pittsburgh area and came across Chop, Wok, and Talk.  I emailed the owner, Dorothy Tague, to ask questions and start planning things.  She was very flexible with her schedule, rearranging things so we could get a date that was good for us.  Since she couldn’t accommodate our large number of people (seventeen) at her cooking school in Bloomfield, our group had to find an outside location at which to hold the class (a church near our school). 

When it came to picking the menu, it was a difficult task considering she had so much to choose from.  Besides Thai food, she also does Chinese, sushi, Vietnamese, tapas, Moroccan, an English tea, and brunch.  Dorothy was very helpful in the menu selection process, suggesting dishes that required more hands-on work rather than just sitting back and watching.  For our plan we could pick 4 dishes: two appetizers, an entrée, and either a noodle dish, salad, or dessert.  We settled on chicken satays, shrimp pad Thai, spring rolls, and Panang beef curry. (more…)

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