Donderos’ Kitchen: “Tapas with Tim” -- Thursday August 1st
Thai Regional Specialties
After a one-month summer break, Donderos’ tapas night picks back up in August. We’ll do specialties from Thailand, where the weather is just as hot as here. Tim, our chef for the evening, lived for over seven years in Southeast Asia, and visited and worked in Thailand often. His wife Christina grew up in that country, and still has family there. Tim and Christina were married in Bangkok.
Based on seafood – even the seasoning salt comes in the form of fish sauce – Thai cuisine has its roots in Indian, Chinese, Malay, as well as indigenous Thai and Lao cooking. Rice and rice noodles are the staples. Seafood, meat and vegetables in remarkable combinations accompany the rice, through typically meat is used in small quantities to “season” the other ingredients. And regardless of the particular dish’s origins, there is an overriding “Thai” quality to it.
Our fixed-menu, fixed-price “tapas” evening will feature six Thai “small dishes” from various regions of the country and with differing international and local origins.
Tim will discuss the dishes and their backgrounds as they are served. You bring your wine – or beer -- of choice.
Menu: Crispy chicken wontons with sweet-sour chili sauce (Bangkok, Chinese origins); Larb Moo (chopped pork with fresh herbs, shallots, lime juice and ground toasted rice; Northeast Thailand, with Thai and Lao origins); Chicken satay (kebabs) with peanut dipping sauce (Southern Thai, with Malay/Indonesian origins); Ajaad (cucumber and shallot condiment, Southern Thai, with Indian and Malay origins); Triple fish Nam Ya Kanom Jeen (spicy fish curry with rice noodle nests, Central Thai, with Indian and Chinese influences); Yam Nua (spicy fried beef salad, Central Thai, local and Chinese origins).
Tim’s recommended wines for this selection of dishes are all chilled whites: Albariño, Chenin Blanc or Sauvignon Blanc. Alternatively in the Thai manner, lager-type beer would be the choice: Singha, Tsing Tao, or Heineken are beers popular in Asia. If you require red wine, a Pinot Noir, and cool it a little.
Or -- for a great wine pairing at a modest price, see Anne Wells or Laura at Pairings (until recently, the “Uncommon Gourmet ), 1087 Baxter St., telephone 706 353-3107. Tim frequently teach cooking and wine classes at Pairings/Uncommon Gourmet, and Anne and Laura select wines to go with his style of cooking.
Thursday, August 1, 2019. Donderos’ Kitchen, 590 No. Milledge Avenue. First course served at 6:30 PM.
Price: $30 per person. Corkage fee is $2 per couple.
Seating is limited. To assure a place, please register in advance.