Evento

Tai Dam Dinner

Join the Guild Dance Company for a

TAI DAM DINNER

A fundraising event to benefit the Guild's production of IMMIGRATION STORIES

Saturday, March 30 at 7:00 PM
Stackhouse Apartments Community Room
1280 Harrison St., Seattle 98109
South Lake Union

$100 per person

This festive evening will include:
- Traditional Tai Dam dinner prepared by Bit Ung, mother of Guild artistic director Alex Ung (menu below)
- Screening of the short documentary "The Tai Dam - Nowhere to Stay," the story of the Tai Dam people
- Silent auction featuring beautiful handmade Tai Dam scarves and other cultural items

Support the Guild Dance Company and its debut production of IMMIGRATION STORIES premiering on May 3 & 4.

TAI DAM DINNER MENU

Here is a sample menu of the delicious Tai Dam Dinner we will be serving on March 30.

STARTERS

Jeow: Saucesspicy, sweet, sour, savory are usually eaten with rice or vegetables

Phuk: Raw and steamed, local vegetables (grown on limited land) are a mealtime staple

Tai Dam Seasoned Egg Rolls

Kow Nung: Glutenous rice traditional to the entire region, soaked in water overnight and steamed in a bamboo rice basket

FIRST COURSE

Thum Carrot: A fusion of the Thai and Lao regions, prepared with green papaya. The Tai Dam version is prepared with shredded carrot, cane sugar, shrimp paste, fish sauce, tomato, and lime

Kang Gnaw: Traditional stew made from bamboo shoots and served warm or cold

SECOND COURSE

Tai Dam Beef Meatball

Mok Pla: Fish wrapped in banana leaf and steamed is another regional fusion dish adapted with Tai Dam seasoning and flavors.

MAIN COURSE

Gai: Boiled chicken is eaten for all special occasionsweddings, funerals, ceremonies, and celebrations. The water used to boil the chicken is used to make chicken stock and vegetable soup, utilizing all the flavors of the meal.

DESSERT

Black Sesame Lotus Cookies: Shaped like blooming lotus flowers, these cookies are thin, crispy, and slightly sweet.

Nahm Vahn: Like our vegetable dishes, desserts were usually made with local fruit. As with other regional dishes, for dessert the Tai Dam adapted a Thai tropical dessert made with coconut milk, tapioca, simple syrup, and fruit into a dessert soup, or sweet water, made with coconut milk and cane sugar.