Tuesday, February 26th, 7pm
Come along as we embark on a culinary adventure through Vietnam. Learn the techniques behind making fresh and classic Vietnamese food, including not only pho but a number of rich broths with a variety of dishes.
Rib Eye Tataki: Nuoc Cham Vinnaigrette, Crunchy Shallots and Garlic, Sweet Soy and Kaffir Lime
Roasted Whole Cauliflower: Fish Sauce Caramel, Labneh, Candied Ginger and Lemongrass
Beef Pho: Aromatic Broth and Shaved Beef, Accounterments and Noodles
Cold Noodle Salad: Vermicelli Noodle Salad with Shrimp and Sweet and Sour Sauce
Milk Iced Tea Gelato, Tapioca and Coconut
Chef Pablo Zitzman