International Curry Feast, with Bruce Weinstein and Mark Scarbrough

Curry isn’t a flavor, it’s a blend and a style of cooking. In this very HANDS-ON class, participants will explore various curry dishes from different cultures:

• Indian curries including Vindaloo — which uses lots of garlic, chilies, and some wine, Punjani — with leeks, orange peel and ginger, and Tamil-syle — with heat from black peppe
• Southeast Asian curries will also be covered including how to make curry pastes for Thai and other southeast Asian dishes, which are based on coconut milk, fish sauce, lime juice, kafir lime leaves, palm sugar, tamarind, and other exotic ingredients.

Class participants will create multiple dishes using both Indian and Southeast Asian curries and a wide assortment of ingredients to create multiple curry dishes that are vegan, vegetarian, fish-based, or contain meat.

This class will explore many curry variations and will inspire you to expand your curry cooking at home with confidence. At the end of the class there will be a curry feast!

Bruce Weinstein and Mark Scarbrough are a cooking-writing duo with lots — and we mean lots! — of creative energy. They’ve written a shelf-full of cookbooks, teach all over the country, write for newspapers, appear on television, and love great food. You’ll find their class chock full of essential tips while being wildly entertaining too!