aa cooking dec 7 2011

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Joan & Alan Bernikow JCC - 1466 Manor Road Contact: 718.475.5262 or [email protected] Thai Cuisine Why order out when you can learn how easy the tantalizing art of Thai cooking can be? Thai cuisine marries many sublime flavors including fragrant lemongrass, tangy cilantro and hot chiles. Learn how to prepare Thai Summer rolls, pad Thai, chicken and beef sate with peanut sauce, coconut, vegetable curry with forbidden black rice, green mango salad and limeade with lemongrass and fresh mint. Join us and make SPRING ROLLS! In the Café Thai Spring Rolls Steamed Rice (Khao Suey) Thai Fried Rice (Khao Phat) Thai Hot & Sour Soup Green Curry of Chicken (Kaeng Khieu Wan Kai) Thai Basil and Mint Beef Fee: $40M/$45NM Wednesday, December 7 6:30pm

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Join us and make SPRING ROLLS! Fee: $40M/$45NM Contact: 718.475.5262 or [email protected] Thai cuisine marries many sublime flavors including fragrant lemongrass, tangy cilantro and hot chiles. Learn how to prepare Thai Summer rolls, pad Thai, chicken and beef sate with peanut sauce, coconut, vegetable curry with forbidden black rice, green mango salad and limeade with lemongrass and fresh mint. Why order out when you can learn how easy the tantalizing art of Thai cooking can be?

Transcript of aa cooking dec 7 2011

Page 1: aa cooking dec 7 2011

Joan & Alan Bernikow JCC - 1466 Manor Road

Contact: 718.475.5262 or [email protected]

Thai Cuisine

Why order out when you can learn how easy the tantalizing art of Thai cooking can be?

Thai cuisine marries many sublime flavors including fragrant lemongrass, tangy cilantro and hot chiles. Learn how to prepare Thai Summer rolls, pad Thai, chicken and beef sate with peanut sauce, coconut, vegetable curry with forbidden black rice, green mango salad and limeade with lemongrass and fresh mint.

Join us and make SPRING ROLLS! In the Café

Thai Spring Rolls ▪ Steamed Rice (Khao Suey) Thai Fried Rice (Khao Phat) ▪ Thai Hot & Sour Soup

Green Curry of Chicken (Kaeng Khieu Wan Kai) Thai Basil and Mint Beef

Fee: $40M/$45NM

Wednesday, December 7 ▪ 6:30pm