One of our favourite Christmas presents was a series of cooking/wine tasting classes offered by the LCBO. Last Saturday Paul and I headed off to the store for 'From the Thai Kitchen'. We love Thai food so we were really looking forward to this one. Long time blog readers (you know who you are . . .) may recall previous posts about classes we have taken which were offered by the LCBO.
For those of you who aren't from Ontario, this is our government run liquor monopoly. It is the largest purchaser of wine and spirits in the world and at the same time it pumps billions of dollars into the government coffers and provides Ontarians with an excellent supply of wine and liquor (to say nothing of funding health care and education). Over the past few years they have really focused on the education side of wine and liquor . . . cooking and the appropriate wine pairings is a natural extension.
We started off with fresh spring rolls. Now, I have hundreds of fresh spring rolls over the years, so this wasn't anything new for me. What was new was that the chef made his own sweet chili dipping sauce. In the past I have always used bottled so I enjoyed learning how to make this myself.
Dave, the local wine consultant talked to us about how to select wines to pair with Thai food. This is always a challenge because of the many layers of flavours - salty, sweet, hot, and sour that you often find in well-made Thai dishes. With this dish he served a Riesling reserve from Alsace.
The next dish that was made was a noodle dish - fried noodles with shrimp and roasted peanuts. This was wonderful - full of flavour and easily made - my kind of dish.
Dave paired this with the same riesling as the first course.
The next dish made was a chicken salad with a spicy herb dressing. This was a first for me - the only Thai salad that I have ever had is a mango salad. This was delicious - the ingredient list may be long but I don't know when I have enjoyed a fresher tasting salad.
This was paired with a Sussreserve Riesling from one of our favourite niagara wineries - Angel's Gate.
How to top the first three courses? With an incredible dessert! The chef pointed out that it wasn't Thai at all but that it would be a nice finish to a meal of Thai treats. He marinated some pineapple in rum, OJ, brown sugar, and cinnamon. After it had marinated for awhile he grilled it. Then he cut the pineapple up and served it over home-made cinnamon ice cream. YUM
This was paired with a Henry of Pelham (Paul's favourite winery) Special Select Late Harvest Vidal.
I think that for both of us this was the best cooking class that we have taken (and we have taken many at the LCBO). The food was good - the recipes easy to follow and made with readily available ingredients. When we left we both said that there wasn't one of the recipes that we wouldn't make again at home - a first for us!
Those dishes all sound great, Jerry.
I don't know much about Rieslings - California makes some, I guess, but none that I am familiar with. What is your favorite Riesling?
Would Gewurtztraminers work with Thai food?
Posted by: nancyhol | March 04, 2009 at 08:38 PM
Thai food is weekly fare at my house Jerry. My daughter makes a great red curry! I have to say, though, that I prefer Thai Food with beer. 8) Hoping you'll be sharing these recipes?
Posted by: Laura | March 04, 2009 at 11:30 PM
This is a wonderful gift to receive and give. Everything looks wonderful. I'm sure it was great fun.
Posted by: Barb Cabot | March 05, 2009 at 12:47 AM
Nancy - i think California would be too hot for a reisling. They are generally a cool climate wine. Ontario makes some nice ones. A gewurtstraminer works well as well.
Also, as Laura points out, there is nothing like a good beer. YUM
Laura - we tend to go in cucles. Lots of Thai food for awhile then we move on to indian . . . Recipies will be posted at some time.
It was a good class Barb.
Posted by: JDeQ | March 05, 2009 at 09:03 AM
This looks and sounds absolutely amazing! I love Thai food but have never made anything but spring rolls. And cinnamon ice cream is my favorite.
Posted by: Annie | March 05, 2009 at 10:12 AM
As you know I have many fond memories of the LCBO - and their cooking classes sound great. As for California Rieslings, Monterey and Mendocino counties have the climate for this grape - here are some of the better ones currently out there (from a wine website):
Chateau Montelena Winery – Potter Valley Riesling $18 only at the winery
Chateau St. Jean
Firestone Riesling - Bargain Wine at $8
Bonny Doon Pacific Rim Riesling - Bargain Wine at $8
Greenwood Ridge
Handley Cellars
Trefethen Dry Riesling
Navarro Vineyards
Posted by: Marcia | March 05, 2009 at 03:39 PM
Jerry, these dishes all look fantastic! And good suggestions on the wine pairings.
I also like the LCBO classes. I've only taken a few but they seem to aim to present interesting but practical (ie not extremely complex) recipes.
I'd love to see these recipes, that salad sounds great.
Posted by: sandrac | March 06, 2009 at 11:24 AM
Gosh, this looks really really good. Do you have a Thai cookbook that you recommend? I am just getting into experimenting along those lines. I make spring rolls for lunch at least three times a week...my favorite and I am collecting dipping sauce recipes! Very nice post...lovely looking food!
Posted by: Kayte | March 11, 2009 at 08:55 PM
Kayte - just for you then I will post by favourite spring rolls and dipping sauce recipes today. I enjoy them as well but don't make them often enough.
Posted by: Jerry | March 13, 2009 at 08:54 AM