Join Chef Teryi Youngblood Musolf on Saturday, April 8th at 12 PM for a Cook The Book cooking class. We’ll be working from Vietnam: Morning to Midnight by Jerry Mai.
Here’s your chance to learn from one of the biggest culinary talents around as Chef Teryi gives us the inside scoop on a brand new or beloved cookbook, and the confidence to crack into it ourselves once we get home.
You’ll have the chance to work alongside Chef Teryi on two different recipes, asking questions and taking notes on techniques and tips of the trade. You’ll get to hear what makes a good recipe great, and get some background on what this cookbook is doing like no other. At the end of the class, you’ll have a glass of wine and sample what you’ve made, and maybe get to take home a little something special too. It’s an afternoon of delicious education.
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
ABOUT THE BOOK
From dawn to dusk, enjoy Vietnamese cuisine at its best.
Join chef and author Jerry Mai as she shares the iconic dishes and street-food eats that are enjoyed throughout Vietnam, from morning to midnight.
As the sun rises, mornings start early in Vietnam: locals perch on plastic stools, slurping large bowls of beef pho, while others grab a crispy pork banh mi for breakfast on the go. Lunch might include delicious grilled meats piled high onto rice, or a cold noodle salad to help stay cool in the midday heat.
Weaving through the bustling streets, snacks are all around: rice paper rolls, savoury pancakes, sweet treats, drinks and more. At the end of the day, grilled or barbecued savoury snacks are the perfect foil for freshly brewed beer and are the best prelude to dinner – a communal feast of shared dishes.
This is how Vietnam eats, and you’ll find it all here in Vietnam: Morning to Midnight.
ABOUT THE AUTHOR
Jerry Mai is a Vietnamese-Australian chef and restauranteur. She owns and runs two Melbourne restaurants offering different Vietnamese food experiences – the cool, casual street-food of Pho Nom, and Annam, Jerry’s pimped-up Vietnamese restaurant showcasing her mother’s recipes, all intertwined with her own unique food experiences.
Jerry visits Vietnam annually in order to to showcase new flavour experiments at both venues.