(NYC) Culinary Boot Camp: Flavors of the World

Join us for a crash course through the breath-taking array of flavors and ingredients that make up some of the world's great cuisines. Each week we will explore one of the world's great culinary regions. This series was specifically designed for home cooks of all levels, to inspire you with a new list of spices, ingredients, and techniques to enhance your everyday cooking.

START DATE + REMAINING CLASS DATES:

• Friday, September 6 @ 11am + September 13, 20, 27, and October 4

WEEK #1: Southeast Asia
Vietnamese Summer Rolls with Fresh Shrimp and Mango with Nuoc Cham Dipping Sauce
Pad Thai with Roasted Peanuts
Laab (minced pork with fresh herbs in lettuce cups)
Red Coconut Curry with Chicken, Pineapple, and Thai Basil
Sticky Rice

WEEK #2: India
Matar Paneer with Handmade Fresh Paneer
Lentil Dal with Spiced Butter (Tadka)
Chicken Korma with Golden Onions
Cilantro-Mint Chutney
Steamed Basmati Rice

WEEK #3: Middle East
Za'atar Flatbreads
Roasted Beet Hummus
Chicken Fesenjan with Pomegranate and Walnuts 
Spinach-Feta Phyllo Triangles
Fattoush Salad

WEEK #4: Korea
Pork Belly Bo Ssam with Ssam Sauce + Gingery Scallions
Sweet Potato Glass Noodles with Seasoned Vegetables (Japchae)
Spicy Braised Tofu (Dubu-Jurim)
Homemade Kimchi (to take home!)

WEEK #5: Central + South America
Pescado en Escabeche (fish baked with pickled vegetables)
Peruvian Roasted Chicken with Spiced Green Herb Sauce
Pickled Red Onions
Fried Plantains