Join us on a trip down the Mekong River and South China Sea as we tour Southeast Asia. Learn to prepare Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce, Indonesian Beef Satay, Malaysian Curry Lamb and Spicy Chicken with Basil.
Faculty: Culinary Staff
Meets: TH • September 3, 2015 – September 3, 2015
Refund Date: September 1, 2015
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