Spice Market’s Southeast Asian Street Food Cooking Class

Chef Montgomery Lau (left) & Chef Anthony Ricco (right)

Chef Montgomery Lau (left) & Chef Anthony Ricco (right)

Earlier in the week I had the pleasure of attending a cooking demo class with Anthony Ricco, the Executive Chef of Jean-Georges Vongerichten’s famed New York restaurant Spice Market who presented Southeast Asian flavors dishes with Montgomery Lau, Chef de Cuisine at MARKET by Jean-Georges in Vancouver.

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These two dynamic chefs created an exciting menu based on Spice Market’s Southeast Asian street food inspired menu while using West Coast produce.

Amuse Buche

Amuse Buche

A flavourful Amuse Buche wet our palate so to speak which was followed by four wonderful dishes:

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1st dish:

Yellowfin Tuna, Lemon Szechuan Vinaigrette

Yellowfin Tuna, Lemon Szechuan Vinaigrette

Yellowfin Tuna, Lemon Szechuan Vinaigrette

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2nd dish:

Roasted Salmon, Green Curry Broth, Thai Eggplant

Roasted Salmon, Green Curry Broth, Thai Eggplant

Roasted Salmon, Green Curry Broth, Thai Eggplant

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3rd dish:

Grilled Striploin, Garlic, Coriander and Sesame

Grilled Striploin, Garlic, Coriander and Sesame

Grilled Striploin, Garlic, Coriander and Sesame

Chef Anthony Ricco was in the city for this wonderful cooking demo dinner presentation as well as to help launch a special Southeasst Asian Street Food menu at Market in the Shangri-La Hotel that runs in their restaurant through to April 18.

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4th dish:

Thai Jewels, Tropical Fruits and Shaved Coconut Ice

Thai Jewels, Tropical Fruits and Shaved Coconut Ice

Thai Jewels, Tropical Fruits and Shaved Coconut Ice

The dishes presented were interpretations of Chef Anthony Ricco based on the recipes from Jean-Georges’ most recent book, Asian Flavors of Jean-Georges. 

You can find Asian Flavors of Jean-Georges at Books for Cooks Bookshop located at 1740 West 2nd Avenue (just East of Burrard) in Vancouver.

By: Richard Wolak