Join us in the kitchen as we explore a range of cultural plant-based dishes during Asian Pacific American Heritage Month!

The culinary spotlight will be on two Thai dishes: green curry and tofu larb.

Green curry is a central Thai variety of curry offering no shortage of flavor and aroma from sweet basil and lemongrass. Tofu larb is a plant-based take on the traditional northern Thai and Laotian dish usually made with ground meat, herbs, and fish sauce. Chef Tida Wei will teach us how to spruce up this savory dish with fresh herbs.

Tida Wei lives in Bangkok with a background in fashion and food photography. She is certified in plant-based nutrition and worked as a sous chef at the vegan restaurant Vistro in Bangkok.

Register for Zoom log-in information: https://us02web.zoom.us/meeting/register/tZUlc-uqrTMoHdKCAwECKpQ0nnGzj1e3dV6_