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Curries & Chutneys

Curries & Chutneys

Monday, March 13, 6:00-9:00PM
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/ March 13, 6-9PM

Join Chef Vicki Todd-Smith for an exotic culinary adventure exploring the delicious curry traditions of India and Thailand.  In India, curry is a fragrant, complex combination of spices that originated in the 18th century.  Over time, different Indian regions developed their own version of the spice blend. Thus, the curries of southern India differ significantly from those of the north with the use of ginger and peanuts. Curry was introduced to Thailand by monks in the 17th century because it was such an effective way of preserving food. In the warmer climes of Thailand, they incorporated food items that were abundant, such as coconut, and flavored their curries with a paste of ground native chilies. 

In class we’ll prepare a Chicken Curry from Goa in southern India, and a Salmon Curry from the north, served with Tomato and Mango Chutneys and Pulao, an Indian fried rice. From the Thai tradition, we will make a Coconut Shrimp Curry and a Butternut Squash and Spinach Curry served with Lemongrass Infused Jasmine Rice.  Additionally, we will learn how to make Naan, a delicious Indian bread perfect for mopping up flavorful curry sauces.

Class type: Hands-on

Instructor: Vicki Todd-Smith

Fee: $85.00

The Villa Grande at Gervasi Vineyard
1700 55th Street NE
Canton, OH 44721

Contact Info: Gervasi Vineyard

You may register for this class by clicking the link above. An event ticket is not necessary for check-in.

We look forward to seeing you at The Cucina!

Cancellation policy: Just like a cultural or sports event, class registrations are nonrefundable and may not be applied toward other classes or events.  If you’re unable to attend a class you’ve registered for, you’re welcome to send someone in your place. If the Cucina has to cancel a class, you’ll receive a full refund of your fee.

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