ChefCargo.....Mission Accomplished

ChefCargo is in the beautiful (but parched) Biltmore Village. Keep scrolling for more photos.

Class time!

With Matt, co-owner of ChefCargo. Matt and his wife Alex have operated ChefCargo for three years.
The students will arrive any minute!

They did want it to be hands-on!

Spicy Fruit Salad, coming up!

A success!

More photos way down the page....just scroll

Thai Cooking this weekend! Double-Click Images

To learn more about this weekend's programs, double-click these images and enlarge. Contact Matt at Chef Cargo to reserve your spot. 828-277-7994

Double-Click to Enlarge

One of my recipes made WNC Magazine's May edition.

Party Fare

I had the pleasure of preparing dinner for Laura's lovely wedding party. The menu: Spring Rolls, Chicken Green Curry, Shrimp with Basil and Spicy Fruit Salad. You can see the recipe for the fruit salad below. It combines the four flavors that are essential to Thai food: sweet, spicy, sour and salty.
My assistant: Andi Smith, from Atlanta, GA

(sorry about photo quality)

Spicy Fruit Salad (Yum Phon-la-mai)

Ingredients

3 cups mixed fruit, cut into small chunks*
2-3 Thai chillies, finely chopped
2 cloves garlic, finely chopped
2 Tbsp. dried shrimp (miniature)
2-3 Tbsp. toasted peanuts or cashew nuts (lightly salted)
1-2 Tbsp. lime juice (to taste)
1-2 Tbsp. fish sauce (to taste)
1-2 Tbsp. sugar (to taste)
a handful of fresh cilantro, chopped

*apples, mangoes, cantaloupes, grapes, pears, and stawberries work best

Preparation

Put everything into a salad bowl. Mix very well.

4 Servings

EarthFare Cooking Demonstration

See more photos below