The past 2 years i have spent about 5 months in total in the city of Bangkok and other parts of central Thailand. As a chef i had a chance to study with some incredible vegan Thai chefs and as a musician i have been collaborating with amazing virtuoso Thai musicians. I am abotu to go back to Asia for 2 months for concerts in Beijing, Hanoi and various parts of Thailand and will be studying with a vegan chef in Beijing, as well and also doing dinners in Hanoi, Vietnam and Chiang Mai, Thailand!

In this family style meal i will share some of what i have been learning of the amazing culinary traditions of Thailand, highlighting the fresh harvest of Northern California.

Appetizer: taro fritters with cucumber peanut dressing

Soup: Tom Kha mushroom. Savory coconut milk based broth with a variety of fress and dried mushrooms.

Salad" Banana blossom salad. A delightful salad of banana blossoms with peanut sauce

Stir fried morning glory leaves with garlic

Tempeh (handmade fava bean/basmati tempeh) with tamarind sauce

Massamum curry with potato, tofu, pumpkin and more

Cucumbers with peanuts and lime

more TBA

Dessert: Black bean soup with banana and peanut