CANCELLED LE Southeast Asian Cooking: Fri, July 21; 6:30-9:30pm; Chef Mat Wertlieb (Shattuck Ave)
- Duration : 3 Hours (approx.)
- Product code : PPW3FB
- Fresh Spring Rolls with Shrimp and Pork
- Chicken Satay Skewers with Peanut Sauce
- Thai Coconut Soup with Chicken and Mushrooms
- Classic Pho with Braised Brisket and Rare Beef
- Indonesian Coconut Rice with Fried Egg and assorted garnish
The foods of Indonesia, Thailand, and Vietnam are a wonderful mix of cross culture and geography. Vast marsh areas and rivers supply rice, fish, and grassland for livestock. Boats carry the produce and spices of each region to the next, allowing for wonderful amalgamations of flavor. In this class we will make some of Chef Mat’s favorite dishes from this region and learn the secrets to some of southeast Asia’s most popular contributions to world cuisine.
Growing up in a family full of chefs and kosher caterers in New Jersey, Mat Wertlieb has been in a kitchen since childhood. He first fell in love with the culinary scene of the Bay Area while working on externship at One Market Restaurant in 2000. After graduating from the Culinary Institute of America, he spent a year and a half in Boston’s busiest restaurant, Grill 23, before the pull of Northern California’s food culture drew him back. He has worked for the past decade at some of the most successful restaurants in San Francisco and Berkeley, including Lark Creek Inn, Farallon, Lalimes, and Gather. Trips to Italy and Israel furthered his exposure to, and passion for, the various cuisines of the world. Chef Mat now works part time at both Gather restaurant and Paula Leduc Fine Catering when not teaching classes with the Kitchen on Fire team.
What to wear/bring to class: Please wear close-toed shoes to all classes. If you have shoulder-length hair or longer, please wear it back and away from your face; we have plenty of hair ties in the kitchen for you to use and keep. Feel free to bring a favorite apron or a knife you want to practice with, but know that we will supply all the tools you need at class.
Class format: Start your class with a snack and a lecture from the chefs about the theme’s tips & tricks. After this introduction, you will break up into teams of three or four people, and start cooking a recipe. Each team/station will make a different recipe, so the class as a whole prepares the menu in its entirety. You are encouraged to rotate from one station to another, but you won’t be able to make every dish. After you've finished cooking, sit down to a dinner party with your classmates and feast on the spread that you have just learned how to prepare. You are welcome to eat as much as you’d like in class, but unfortunately Kitchen on Fire’s zoning permit does not allow students to take food home.
Allergies: Please take a look at the class menu. If you think you might be allergic to anything on the menu please get in touch and we can double check the ingredient list (firstname.lastname@example.org).
Kitchen on Fire