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| | VIETNAMESE TRANSFORMATIONS OF RICE |
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| Date |
From October 07, 2007 5:00 PM
Until October 07, 2007 8:00 PM |
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| Location |
Paulding & Company: A Creative Kitchen
1410 D 62nd Street,
Emeryville, CA 94608 |
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[map it!] |
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| Contact |
Frankie Whitman
150 Arlington Ave
Kensington, CA 94707
510-206-4937
frankiew@fullbloom.com
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| Sales have ended for this event. Tickets may still be available at the door. |
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| Description |
An evening of hands-on cooking to learn how Vietnamese cooks manipulate the grain into a multitude of forms.
When: Sunday, October 7, 2007 from 5pm to 8pm (doors open at 4:30pm; program begins at 5pm)
Where:
Paulding & Company: A Creative Kitchen
1410 D 62nd Street,
Emeryville, California 94608
www.pauldingandco.com (parking available and BART accessible)
Cost: Slow Food Members: $40 || Non-members: $50
Description: Rice is the foundation of the Vietnamese diet and culture. While a bowl of plain boiled rice is the base of many meals, the versatile grain is also ground into flour, steamed into cakes, and fermented into wine and vinegar. From crisp, savory crackers to sweet, silken custards, rice takes on endless textures and flavors.
Join Vietnamese food expert and cookbook author Andrea Nguyen for an engaging evening of hands-on learning. Well explore the history, essential ingredients, and cooking methods of Vietnamese cuisine. Over snacks and beverages, well start with a lively discussion of Oryza sativa in the Vietnamese culinary tradition. Then, Andrea will guide you in preparing two savory classics featuring rice. Fresh fruit and an irresistible sweet featuring rice complete the menu.
At the end of this event, Andrea will be signing copies of her cookbook, Into the Vietnamese Kitchen (Ten Speed Press). Proceeds from the sale will help raise funds for the Aqua Terra Slow Food Convivium.
Menu:
Snacks:
Marinated fish salad with garlic and fresh herbs (goi ca)
Cucumber and shrimp salad (goi dua chuot)
Sesame rice crackers (banh da)
Shrimp chips (banh phong tom)
Savories:
Rice paper handrolls with a variety of fillings and dipping sauces (cuon)
Sizzling rice crepes with lettuce, fresh Vietnamese herbs, and tangy dipping sauce (banh xeo)
Sweets:
Fresh seasonal fruit (trai cay)
Sticky rice dumplings filled with mung bean in ginger syrup (banh troi nuoc)
Beverages: *
Vietnamese beer (bia)
Fresh limeade (soda chanh)
* If youd like to contribute wine to the festivities, sauvignon blancs and roses will pair perfectly with this menu.
About Andrea Nguyen:
Andrea Nguyen is a food writer and cooking teacher based in Santa Cruz, California. She founded the Viet World Kitchen website (www.vietworldkitchen.com), one of the most complete Internet resources devoted to the food and culture of Vietnam, her native country. A contributing editor to Saveur magazine, she has also written for the Los Angeles Times and the San Jose Mercury News. Andreas debut cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, 2006), is the first comprehensive full-color cookbook devoted to Vietnamese food in the English language. In March 2007, her acclaimed publication was among the select finalists for a James Beard Foundation award (best Asian book) and two International Association of Culinary Professionals awards (best first book and best international book). |
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