THURSDAY, APRIL 24, 2014
// FOOD&COOKING: SLICE AND DICE
by Heather Merriman | Black Tie Assistant Editor
Chef Lam Lum gives cooking class a taste of Asia Taste of Asia held another class in its cooking class series April 14, at the restaurant’s new location on Tamiami Trail. Chef Lam Lum taught more than 10 students how to prepare yellow curry during the class. The evening began with guests being treated to wine or beer along with Vietnam rolls and Lum-rolls for an appetizer. After preparing yellow curry that the students bagged up to take home to finish preparing for a later time, Chef Lum prepared Koor Mee Lao, a rice noodle dish, for the students to enjoy for dinner. Taste of Asia holds cooking classes every Monday. Call 9232742 for more information. Taste of Asia’s Chef Lam Lum demonstrates how to properly prepare vegetables for yellow curry.
Sherry and Randy Stich
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Chef Lam Lum demonstrates how to property cut Napa cabbage.
Chef Lam Lum prepares
Koor Mee Lao
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Students in Taste of Asia’s cooking class slice and dice vegetables.
Photos by Heather Merriman
nts Par ticipa f o te s a T in oking Asia’s co ive ce class re es of s s two gla eer) b r (o e win meal. ir e th h it w
Top row: Amanda Stiff and Alexis Upham. Bottom row: Peggy Roberts and Gray Videnka