Chef Fong ventures into the vegan realm, and creates a shockingly delicious all-raw pad thai using young coconut, cashews, maple sugar, shredded vegetables, herbs, and spices. Also on the menu are eggplant caponata with tomatoes, olives, capers, and basil; and seared and braised savoy cabbage.
|Dates:||April 10, 2018 Check for other dates|
|Meets:||Tu : 6:30 PM – 9:00 PM|
|Location:||Downtown Co-op Connections Building|