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: F • March 24, 2017 – March 24, 2017
Refund Date: March 22, 2017
Use Syn #03294 to Search and Register for your class.