TIDBITS
Learn from the masters
Until the end of July, chef Shiraishi Kikuo of the Banyan Tree Hotel's Taihei restaurant is offering classes on the art of Japanese cooking. Participants will get a basic introduction to Japanese cuisine in a class that focuses on dressings, seasonings and marinades for preparing seafood and sushi.
The class runs from 11.30am to 12.30pm and ends with a sushi lunch. The price is Bt1,600 per person. The classroom is an elegant and intimate eatery with minimalist décor and a large display of sake on the wall. Seating is limited and reservations are recommended. Culinary enthusiasts can call (02) 679 1200 for more information. Meanwhile, pasta lovers can head for the Amari Atrium Hotel's Vivaldi restaurant, where executive chef Hanspeter Aschwanden will be cooking up special pasta creations with Italian white truffle oil, black truffles, grilled goose liver and parmesan cheese in front of guests. Parmesan is one of the world's most popular and widely enjoyed cheeses. Named after Parma in Italy, this hard, dry cheese is made from skimmed or partially skimmed cow's milk. With a distinct flavour and a granular texture that melts in the mouth, parmesan is aged for a period of up to two years. The promotion runs until September 30. Call (02) 718 2000, extension 3741.
Juthamas Cholthavornpong The Nation
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