About

Discover the flavors of Laos as you balance sweet, sour, spicy, and savory tastes. You'll make the popular street food Sai Oui Yat Beak Gai (deboned chicken wings stuffed with Lao sausage). Chicken wings are carefully deboned, then filled with the savory sausage mixture, enhanced with lemongrass, lime leaves, and garlic. The stuffed wings are cooked until slightly crispy.

You'll make a charred-tomato dipping sauce, Jeow Mak Len, which is loaded with umami and fresh herbs; and Tum Mak Hoong, a vibrant Lao-style papaya salad with shredded green papaya, lime juice, fish sauce, shrimp paste, and chili peppers. For dessert, create Khao Tom Mak Guoaw, a delicious Lao dessert made from glutinous rice mixed with coconut milk and sugar, combined with sliced bananas. The mixture is wrapped in banana leaves and steamed, resulting in a sweet, fragrant treat. 

BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame.

Details

A $25 materials fee, included in the cost of the class, covers all the ingredients you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio. Tie back long hair.