This class explores the diverse array of curries made throughout the world. In this class we will make curries from Thailand, India, Nepal and Indonesia. We will be blending our own curry powders and we will explore the versatile flavors and forms. From signature spice blends, to home made pastes guests will leave with new skills and colorful recipes for exciting weeknight meals and family dinners.
Instructor: Chef Tricia Wheeler
Tricia Wheeler is a local entrepreneur and a classically trained chef. In addition to creating The Seasoned Farmhouse; Tricia publishes Edible Columbus, a magazine devoted to revealing the way lives are touched by locally grown foods at every stage, from the farmer’s field to the dining table. Tricia is passionate about French cooking, supporting local farms, antique dishes, elaborate table settings and exquisite food! She lives in Upper Arlington with her husband Scott, and daughter, Kensington.