“You have to taste a culture to understand it.” – Deborah Cater
I’m glad you choose to read my weekly newsletters. They have been one of my favorite ways to virtually sit down with you, sip a cup of tea or coffee together, and just share what I am seeing and feeling in regard to travel. So, thank you!
I am amazed at how much our world has changed over the past year. As we are closer to the light at the end of the tunnel, I know many are looking forward to the opportunity to get out and travel again. I sure am! How about you?
I’m planning a few adventures with other travel advisors, starting with the Canadian Rockies in early October, South Africa at the end of October and Sicily, Italy in November!
I’ll soon be sharing a few “Come with Me” adventure opportunities where I will lead a group to another magical destination. Stay tuned!
Oh, and by the way…Series 4 of our “Virtual Travel and Wine Nights” will start again around the 3rd week of February. Wait until you see what countries/destinations I will feature! More details to come!
‘It’s important to remember the reason we love to cook: it creates beauty, joy and love.” Angelo Sosa
There are plenty of things we gain from exploring different destinations. We’ll have a better understanding of the people living there, including their culture, history and background. It’s also an opportunity to gain new friends, new experiences, and new stories. But one of the best ways to get an intimate look into the culture of a place is through their food.
Cooking is LOVE made visible!
On a recent trip to Thailand, my travel buddy Sandy and I thought it would be fun to take a cooking class to learn how to make authentic Thai food. After spending a few weeks in Bangkok and the surrounding areas, we headed North to Chiang Mai where they have an overwhelming amount of Thai cooking classes. It’s definitely one of the “must do’s” when in that area. We chose the Chiang Mai Thai Farm Cooking School with Chef Wass. It’s the first and original Thai cooking school at an organic farm in Chiang Mai.
Our class began with a trip to a local market. Chef Wass walked us past small, roofed vendors and florists to the main area of the bustling marketplace. Our group of eleven food-lovers gathered around the chef as she pointed out colorful vegetables, spices and other key ingredients for the Thai dishes we were going to make. She also taught us about the different types of rice and when it’s best to use each one. There were at least 3 that I’ve never seen in the USA…the first of my new learning experiences. As long as I have been cooking rice I have been doing it incorrectly. Sticky rice and jasmine rice are not cooked using the same method. Did you know that? Everything was so fresh, and it was hard not to miss the different smells in the market.
“Chefs don’t make mistakes; they create new dishes.” – Chef Elizabeth Briggs
Once we gathered all that was needed at the market, we headed back to the farm to see the many different kinds of organic herbs, vegetables and fruits that they proudly grow themselves. Lemon grass, rice, tomatoes, coconuts, Jackfruit, onions, basil, ginger, long beans, papaya, garlic, eggplant and many other goodies were spotted throughout the farm. We also picked a few more things from their crops to add to our recipes. There’s nothing better than selecting home grown ingredients for any recipe! So delicious!
“Cooking is not a chore, it is a joy. Dining is not a fuel stop, it is recreation.” – Julia Childs
First step of the day was to learn about the Thai ingredients. We prepared curry paste, which is one of the most important aspects of Thai cooking. We also learned how to use fresh picked herbs and whole spices to increase aroma –> very important factor.
I chose to make yellow curry paste while others chose green or red. Each color paste has its own unique flavor and level of spice, green is usually the milder of the curry pastes, while red is usually the hottest and yellow falls somewhere in between. Green curry is usually the brightest colored and the more popular curry used in Thai dishes. YUM!
“Dining with one’s friends and beloved family is certainly one of life’s primal and most innocent delights, and one that is both soul-satisfying and eternal.” – Julia Childs
After creating the paste, we cooked many other dishes like Kaeng Ka Ri Gai (Yellow Curry with Chicken), Tom Kaa Gai (Coconut Soup), Phad Kaprao Gai (Chicken with Basil leaves), Phad Thai (Fried Noodles), Somtam (Papaya Salad) and Kluay Bod Chii (Bananas in Coconut Milk), all of which were delicious.
It was fun working side by side with Chef Wass as she taught us about traditional Thai food. All of our dishes looked like masterpieces. For the rest of the day, we alternated between cooking a dish then eating it, all the while listening to the chef’s funny jokes.
It was truly a wonderful experience and both Sandy and I would love to go back one day to try and make other Thai dishes!
Making food and sharing meals with others is believed to lead to a happier and healthier life. As the food nourishes our body, the conversation nourishes our soul. It really is an intimate act to share a meal with a stranger – as you never know who you will connect with or what stories you’ll hear. What a wonderful way to experience traditional Thai cuisine and meet others traveling in this beautiful country.
Traveling is food for the soul!
“Travel opens your heart, broadens your mind and fills your life with stories to tell.” – Paula Bendfeldt
As we move into February, take time to reflect on your dream destinations! What places and moments would you like to experience and what memories would you like to cherish long after you return from your adventure?
