Arun’s Thai Restaurant’s New Educational Series

Arun’s Thai Restaurant’s New Educational Series


THE PRICE, UNDER $35,000. ZOO SAN. THANKS, ED. HERE IN CHICAGO, IT HAS BEEN A STAPLE SINCE 1985. NOW THE RESTAURANT IS OFFERING AN EDUCATIONAL SERIES, TEACHING DINERS ABOUT THAI CULTURE AS WELL AS THE DISHES THEY ARE EATING. JOINING ME NOW IS EXECUTIVE CHEF, AND RESTAURANT DIRECTOR, PAUL, GOOD MORNING. THANKS SO MUCH FOR COMING IN. OUR PLEASURE. SO, TELL US WHY YOU THOUGHT TO GIVE AN EDUCATION TO YOUR DINERS ABOUT THAI CUISINE AND THE CULTURE ALL IN ONE. ALTHOUGH THAI CUISINE IS POPULAR ALL OVER THE WORLD, IT’S OUR MISSION TO REALLY PRESENT TO THE PUBLIC SO THEY KNOW WHAT ARE SOME ELEGANT ELEMENTS OF THE THAI CUISINE. AND THEY WILL BE FAMILIAR WITH ALL THE INGREDIENTS, WHICH IS SOMETHING SOMETIMES, YOU CAN ALSO USE THE LOCAL INGREDIENTS WELL. SO, THAI CUISINE CAN GO INTO NATIONAL IN THAT WAY. THIS IS A SPICEY MUSHROOM SALAD THAT YOU ARE PREPARING. I CAN SMELL ALL OF THE DIFFERENT SEASONINGS. IT SMELLS EXQUISITE. WHAT ARE SOME OF THE POPULAR INGREDIENTS IN THAI FOOD? MUSHROOM DISH AND THIS IS VERY LIGHT, YOU KNOW, TOWARD THE END OF THE SUMMER, IT IS PROBABLY THE MOST SUITABLE ONE. IT IS A SWIFT DISH THAT YOU SEE SALAD SOMETHING YOU MIX EVERYTHING TOGETHER, WHICH I’M GOING TO DO. SOME OF THE THINGS, YOU HAVE MUSHROOM, ALL KINDS. FIVE DIFFERENT KINDS, FROM PORT BELL LA, OYSTER MUSHROOM, JAPANESE MUSHROOM, ALL OF THIS WILL BE MIXED IN HERE AND THEN YOU ENHANCE WITH KIND OF SOYBEAN SPROUTS. AND THEN — ARE THEY MARINATED? THEY HAVE TO BE PRECOOKED. THIS ONE WOULD BE PAN FRIED WITH SALT AND PEPPER. BUT THE FINAL FLAVOR WOULD BE COMING FROM THE FISH SAUCE, OKAY. AND ENHANCED WITH LIME JUICE. BUT, I GIVE YOU AN ETERNITY. IF YOU DON’T LIKE, YOU HAVE TO HAVE A STRICT VEGAN VEGETARIAN, YOU CAN GO WITH A DIFFERENT SAUCE. SOY SAUCE AND VINEGAR. IS THAT LEMON ZEST ON TOP? LEMON ON THE TOP TOWARD THE END. I’M GOING TO SPEAK ABOUT WINE PAIRING. WHEN YOU THINK ABOUT THAI FOOD, YOU AREN’T THINKING ABOUT PAIRING IT WITH DIFFERENT WINES. IT’S NOT ALWAYS EASY TO PAIR THAI FOOD WITH WINE. I BROUGHT A COUPLE SPARKLING. WHAT WE HAVE IN THE GLASS HERE IS WONDERFUL ITALIAN AND ALSO SOME. THE RED HERE I’LL START WITH IS, IF YOU’D LIKE TO SMELL THIS. YOU’LL HAVE A NICE FRESH, LIGHT, A LOT OF GOOD ACIDITY HERE, WHICH WORKS EXTREMELY WELL. YOU CAN PAIR RED WINE WITH VEGETABLES? I NEVER THINK ABOUT DOING THAT. THE REASON THIS WORKS IN THIS PARTICULAR DISH IS THE MUSHROOM ELEMENT. WITHOUT THAT, YOU’RE JUST STUCK WITH WHITE. BUT, YOU HAVE THAT RICHNESS IN THAT BODY THROUGH THE RED WINE THAT REALLY CORRELATES WITH THOSE MUSHROOMS. NOW THE WHITE IS EXTREMELY WELL KNOWN TUSCAN PRODUCER. THAT’S A WHITE BLEND OF DIFFERENT GRAPES? THIS IS CHARDONNAY. SO YOU HAVE A LITTLE BIT OF SOUTHERN ITALY AS WELL AS CENTRAL NATIVE GRAPES. BUT THIS IS A WONDERFUL SELECTION BECAUSE IT DOES HAVE BOTH THE BODY AND ALSO THOSE FRESH HERBAL ELEMENTS. CHEERS. THANK YOU BOTH SO MUCH FOR COMING IN. VERY QUICK WITH MUSHROOM. THANK YOU SO MUCH FOR COMING IN THIS MORNING. NEXT DINING SERIES, MARRIAGE IN HEAVEN, PAIRING THAI DISHES IS AUGUST 23 AND 24, FOR ANOTHER LOOK AT THIS SEGMENT, A LOOK FOR THE RESTAURANT AND THE

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