Convenience and variety are what we’ve come to expect from takeout food. We get a craving for Thai food (or Mexican food, or Pizza, etc.) and we just pick up the phone and call our local place. Sometime, for convenience and price, we settle for food that isn’t necessarily the best in terms of quality and ingredients. But imagine if you knew how to create all those exotic dishes yourself, using the high quality, locally sourced and sustainably produced ingredients you know are best. That would be truly ideal! In our Hot Thai Soup, Spring Rolls and Pad See Yew class, part of our Make Your Own Take Out series, we’ll help you along that very journey. You’ll learn how to make some of the tastiest and most popular dishes from the Thai take out menu and also how you can vary them to make them truly your own. You’ll also learn what to stock in your pantry so that you can whip up some of your favorite Thai food whenever you get the urge – no longer will you have to settle for what’s available from your local take out places. Living in an urban environment, there’s endless opportunities to just bring home some food and be done with it; but, as we like to say, It’s more convenient in the long run to know how to do it yourself.
Recipes: Hot Thai Soup; Spring Rolls; Pad See Yew
Class Type: Series, Make Your Own Take out
Class Notes: Make your own Thai that’s more healthy and inexpensive than ordering takeout.
Tessa Liebman was born and raised in Brooklyn and is completely not surprised it has become the culinary mecca that it is. Her architect (and enthusiastic familiy cook) father and cookbook author neighbor informed her aestheitic and palate when younger. Later she was inspired while working in the front of the house of restaurants as an undergrad studying art history and sociology; then deciding (with the encouragement of a female chef she worked with) to attend the French Culinary Institute. Since graduating Tessa has worked in restaurants, taught a culinary job training program for underemployed adults and was the Executive Chef at Shiraz Events for two years creating menus and overseeing events for such clients as LVMH, Google, Microsoft and Beyonce.
She is currently working as a Private Chef, consultant, caterer and food stylist. Her articles and styling work have been featured in WSJ Magazine, Epicurious.com and Foto8. She also won a travel research grant from The Culinary Trust in 2007 to Mexico where she spent many summers visiting her grandparents. Travel and art inspire her ideas around cooking and entertaining. Recently she has begun a series of private dinners with her artist friends called Methods and Madness.