Christina Arokiasamy’s cooking classes in Kent, Washington offer you a unique learning experience to creating layers of flavor in exotic Southeast Asian cuisine, all in an ideal home-style environment. Christina takes the mystery out of this complex cooking so that even a beginner can understand and be successful. You will learn the art of selecting and preparing fresh ingredients and aromatics, blending spices and finishing dishes based on years of Christina’s personal, cultural and International culinary knowledge. As you are professionally guided step-by-step, your learning experience will be both entertaining and fun! Small group and personalized attention, warm learning environment.

Each class is available for $70 per person (class limit: 8 persons) and includes teaching, recipes, and complete dinner.

Private Classes: Any of the classes listed below are available for individual instruction for $200.
Please contact Christina for details and scheduling.

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Thai Cooking is full of Ingredients that are healing, warming, and good for the body.

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Menu: • Gaeng Jued Woon Sen - an awakening clear Lemongrass –Scented Soup of Minced Prawns, Vermicelli Noodles, Crushed Garlic and Cilantro • Keang Phed Gai - Thai-style Roasted Chicken with Red Curry & Basil Sauce • Tow-Hu Sam Rod - A combination of Stir-fried Tofu and baby Corn in Thai Style Sweet Sour Sauce …delicious week night meal • Jasmine Rice - an accompaniment to every Thai meal Saturday, April 14, 2012 4:30 - 8:00pm Saturday, April 21, 2012 4:30 - 8:00pm Saturday, April 28, 2012 4:30 - 8:00pm Sunday, April 29, 2012 4:30 - 8:00pm Cost: $70 includes teaching, recipes, and complete dinner. Class limit: 8 seats. Please email for more information or to reserve a spot.

 

{ We cook for pleasure... } We forget which community we belong to and we cook to feed and please our family and friends. In March, we are tapping into delicious memories of Salmon Tandoori and Aromatic Ginger Pilaf...like jewels each grain is coated with fresh ginger and lemon peel - truly a favorite of so many when spiced perfectly. The seafood Tandoori I remember was never coated with coloring, MSG or flavor enhancers. To ensure proper seasoning, my mother, the spice merchant, would carefully prepare and blend her Tandoori masala fresh – naturally. When the spice shop opens in the morning, stalwart Tandoori owners are the first to arrive carting away her masala for perfect Tandoori. Customers travel afar to taste the perfect spiced seafood. You can easily make Tandoori in your kitchen without a Tandoor, a hot clay oven! In my kitchen, you will see how delicate spices are used in small quantities – never too hot, peppery or strong. As you mix whole spices and powders you will understand this beautiful art of pairing spices to ingredients. Even fresh vegetables and legumes are gently lifted with spice infused oils. Succulent Salmon Tandoori, a comforting bowl of lentil soup with pieces of juicy squash hidden within, paired with aromatic ginger rice... all delivering a very sensuous cuisine. The experience excites the imagination and fills the senses with fragrances, tastes that create new memories.
	Menu: • Oven-Baked Salmon Tandoori in Fragrant Spice Rub.... all natural • Eggplant in Yogurt Dip • Warm Red Lentil Soup with Opo Squash, cooked with Shallots, Paprika & Cumin • Crisp Cauliflower sautéed in Indian Five Spice and Cilantro.... tasty all-round vegetable dish • Monsoon Rice Pudding for dessert
	Saturday, March 10, 2012 4:30 - 8:00pm [class full - email for waitlist] Saturday, March 17, 2012 4:30 - 8:00pm [class full - email for waitlist] Sunday, March 18, 2012 4:30 - 8:00pm [class full - email for waitlist] Saturday, March 24, 2012 4:30 - 8:00pm [class full - email for waitlist] Sunday, March 25, 2012 4:30 - 8:00pm [class full - email for waitlist] Sunday, March 31, 2012 4:30 - 8:00pm [class full - email for waitlist] Cost: $70 includes teaching, recipes, and complete dinner. Class limit: 8 seats. Please email for more information or to reserve a spot.

 

{ Authentic Recipes, Lively Culture }

	Well before dawn, markets all over the country open, monks leave their temple and make their morning rounds to collect their culinary alms. Curries, Noodles and Sweets are the most popular food to give away. Street food vendors every corner, down every alley dish our wet and dry noodles from large woks, of all shapes and textures, the colors of vibrant curries can be seen. Come taste Thai Street Food and adventure into the Thai way of using noodles, garnishes, and sauces and stir-frying skill; leaving each dish with a memorable taste. Menu: • Green Papaya Salad with Peanuts • Pad Thai Bangkok Street Vendor Fresh Rice Noodles Wok Fried with bean sprouts, egg and morsels of chicken in tangy tamarind sauce … authentic • Pad Kee Mao Thalay Fresh Rice Noodles or Spaghetti cooked with Seafood, Garlic, Black Pepper, and Cilantro, Vegetables in delicious Thai seasoning sauces like Fish Sauce & Sweet Soy. This Bangkok Style noodle is popular amongst those looking for a late night snack. • Thai Green Curry with Thai Aubergines, Pineapple, Lotus & Basil Leaves • Black Sticky Rice Pudding
	Saturday, February 11, 2012 4:30 - 8:30pm [class full - email for waitlist] Friday, February 17, 2012 6:30 - 9:30pm [class full - email for waitlist] Saturday, February 18, 2012 4:30 - 8:30pm [class full - email for waitlist] Sunday, February 19, 2012 5:00 - 8:00pm [class full - email for waitlist] Saturday, February 25, 2012 4:30 - 8:30pm [class full - email for waitlist] Sunday, February 26, 2012 5:00 - 8:00pm [class full - email for waitlist] Cost: $70 includes teaching, recipes, and complete dinner. Class limit: 8 seats. Please email for more information or to reserve a spot.

 

"I loved this class! Thank you! I will be taking away so much from your cooking but the main thing I gained is confidence. I learned that these wonderful dishes can be made in my kitchen. You were able to take the mystery out of this cuisine and cooking techniques. Thank you again for taking time to share your passion with us."
- Hillary O' Brien, Port Orchard, WA "Christina, you taught me how to layer the flavors. Your classes are invaluable and you inspire me!"
- Charles Miller, Gig Harbor, WA "I made a number of your recipes lately, and enjoyed them so very much. I am excited to have my sons at home this weekend, and to make your Pad Thai Noodles dish for them! And I dream about the Grilled Shrimp and Papaya Salad - Mmmmmm!"
- Chef Carol Dearth, Bellevue, WA "I am not a good cook but I learned SO MUCH! You made the class enjoyable and explained things so I can understand. Each dish was amazing experience. I can hardly wait to cook from your cookbook. I actually want to go home and cook for my family. My family is going to think I ordered "take-out". Thank you Christina! For sharing your food expertise and wonderful stories, you make food come alive. I love your class!"
- Denise Ward, University Of Puget Sound