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: W • November 16, 2016 – November 16, 2016
Refund Date: November 14, 2016
Use Syn #00824 to Search and Register for your class.