Class Description/ Menu: Trying to eat healthier in 2010? Let Chef Robert Danhi guide you into the Southeast Asian kitchen and cook with this author and long-time cooking teacher. This fun adventure includes one of Robert's James Beard Nominated Southeast Asian Flavors book. We will cook Thai Explosively Flavored Savory Bites (Miang Khmu), Malaysian Chicken and Chinese Mushroom Stew with Vegetable Pickles (Pong Teh Ayam dan Achar), Singaporean Grilled Fish in Banana Leaves with Tamarind Sambal (Ikan Bakar dan Sos Sambal) and sweet from Vietnam, Bananas and Coconut Milk with Tapioca Pearls (Che Chuoi Chung).  Registration is limited to 20 people.

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