Taste of Asia Cooking Class
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By
Heather Merriman Saba
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| 4:00 a.m. April 15, 2014
Taste of Asia Cooking Class
Taste of Asia’s Chef Lam Lum demonstrates how to properly slice and dice vegetables for yellow curry.
Students in Taste of Asia’s cooking class slice and dice vegetables.
Students in Taste of Asia’s cooking class slice and dice vegetables.
Chef Lam Lum demonstrates how to property cut lettuce.
Students in Taste of Asia’s cooking class listen as Chef Lam Lum discusses what they will be preparing.
Chef Lam Lum pre-set the food used in the cooking class.
Chef Lam Lum’s demonstration table at Taste of Asia’s cooking class
Taste of Asia hosted a private cooking class Monday, April 14.
Students in Taste of Asia’s cooking class slice and dice vegetables.
Participants in Taste of Asia’s cooking class received two glasses of wine (or beer) with their meal.
Vietnam rolls and Lum-rolls were served as appetizers at Taste of Asia’s cooking class.
Chef Lam Lum prepares Koor Mee Lao
Chef Lam Lum prepares Koor Mee Lao
Chef Lam Lum prepares Koor Mee Lao
Chef Lam Lum prepares a rice noodle dish made primarily with vegetables.
Gavin and Anne Marie Sharbel
Top row: Amanda Stiff and Alexis Upham. Bottom row: Peggy Roberts and Gray Videnka
Gale Hanscom and Barbara Blasius
