What an awesome night at Newport Cooks! Chef Jaqueline Borden, a native of Tasmania, shared with us some of her favorite Thai recipes that she has so fabulously perfected while traveling across the globe. We arrived at Newport Cooks! and Chef "Jax" put us right to work, chopping all of the wonderful fresh ingredients like lemongrass (LOTS of lemongrass), mint, cilantro, galanga, Kaffir limes, and basil. While we were chopping, Chef Jax offered pointers on how to choose the freshest produce and the best brands. We learned that choosing products can be tricky when cooking Thai due to the fact a lot of brands have very similar packaging but are totally different quality wise. (Check out the picture of the dueling Coconut Milk cans below) Jax then walked us through the process of preparing an amazingly healthy and delicious Thai meal. We went on to prepare Thai Chicken Larb Salad, Thai Beef and Vegetable Salad, Thai Infused Warm Corn Dip, Rice Paper Summer Rolls, Thai Chicken in Coconut Milk, and homemade Lemongrass Syrup... the latter of which was served over sliced apples for dessert. YUM! To top it off, after reviewing our menu, the folks at Newport Wine Cellar chose the perfect pairing - a scrumptious Riesling, "Leitz Out", for us to enjoy with our feast! Everything was absolutely delicious and I can't wait to whip up my first Thai meal at home. Thanks to Chef Jax for sharing her secrets with us and I think I might now have a cooking class bug. The "Homemade Pasta 101" class on October 1st might just be calling my name, watch out Giada! ; )
| Chef Jax instructing her students. |
| Dueling coconut milks - very similar packaging but totally different quality! (The one on the left is best!) |
| Thai Vegetable Salad in a Lettuce Cup topped with Cilantro and Toasted Jasmine Rice |
| Chef Jax prepares Rice Paper Summer Rolls |
| Sliced Apples drizzled in Lemongrass Syrup - delectable! |





















