About the Event
Despite unsubstantiated cries for authenticity I believe it is possible to incorporate flavours and ingredients from seemingly disparate cuisines into a unified dish. After all, many of the foods we attribute to distinct regions are fusion participants in themselves. Chilies, for example, are a Portuguese contribution to Thailand, while Italy owes homage to the Americas for its acquisition of tomatoes. Both Thailand and Italy posses a formidable array of quality produce and a strong inclination toward umami flavour, fresh herbs, bright citrus, and liberal use of vegetables on the table.
As such the the foods of these two countries hence have the capacity to marry well together, which is why Emi of Emi’s Good Eating and I have decided to launch a new project: a vegan Thai Italian fusion supper club with a difference. 100% of the proceeds will be donated to the charity Baraka Community Partnerships.
100% of proceeds to charity
For the sake of transparency I want to make it clear that ALL profits from this event will go to Baraka Community Partnerships. None of the costs – not the booze, ingredients, time – are subtracted from the cost of the tickets. We run this event because we believe in the importance of direct impact charities like Baraka have on the communities they work with, and we want to support this important work.
Ithailian Supper Club Menu
Prosecco with tamarind syrup
bagna lon with crudités
Piedmont’s rich, warm dipping sauce with fermented thai vegan anchovy paste, alongside a pungent coconut and salted soy bean relish from central Thailand
nam prik on(g) crostini
Caponata’s umami-rich northern thai cousin, served on toasted artisan bread and topped with pine nuts (gf available by prior request only)
warm butter bean larp salad
Creamy butter beans seasoned with a hot-salty-sour dressing, extra virgin olive oil, wilted fresh mint, long coriander and lettuce (gf)
Main and side
tamarind tofu polenta
Crispy fried tofu with sticky chilli jam and tamarind glaze over “corny” polenta with salted coconut cream (gf)
pan sautéed spinach
Wilted spinach with a hint of garlic (gf)
thai tea migliaccio
A classic Neapolitan sticky semolina cake perfumed with black tea, cinnamon, star anise, and vanilla (gf available by prior request only)