Nancy loves Asian cuisines more than any other, finds inspiration in Asian restaurants and cookbooks, and cooks across culinary cultures at home. Here, she’ll share some of her favorite Asian foods, convinced that once you taste them, you'll also consider these recipes part of your kitchen classics. She’ll make Vietnamese Chile Garlic Chicken Wings; Nate's Thai-style Kimchi; and Spicy Ginger Rice.
With poultry, seafood, dairy and eggs; optional gluten.
About the instructor: Nancy is an award-winning food writer and radio personality who learned much of what she knows about food during her first career — waiting tables. Seattle readers know her as the mouth that scored — for the better part of two decades — as restaurant critic and food columnist for the Seattle Times. When she’s not in her kitchen conjuring recipes and rejoinders shared weekly as “Food for Thought” on Seattle NPR-member station KNKX, you’ll find her prowling the aisles of PCC gathering inspiration for dinner. See what Nancy is up to at NancyLeson.com.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class. Class link and recipes will be sent four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information. Cancellation Policy: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Monday, April 26, 4:00 - 5:15 pmRegister for class