August 1, 6:30 P.M. Demo and Dine: A Journey Through Thailand’s Isan and Southern Regions Presented by Thai Select
August 01, 2024 06:30 PM
Savor Emerging Thai Cuisines and Elevated Asian-inspired Cocktails
25 11th Ave, New York, NY 10011, USA
Join us for this special evening as some of the Big Apple's most talented Thai chefs spotlight the dynamic and delicious regional cuisines of Thailand. Leading the demonstration are chef Yim, a native of Udon Thani in the Isan region, who heads the kitchen of the Michelin-rated Somtum Der, and chef Nicky of the newly opened Saitong in Midtown. The duo will prepare classics like som tum, larb tod, and Chumphon pineapple curry that showcase why their restaurants are among the most exciting to dine at right now.
As you listen, learn, and enjoy bites, the experience will be complemented by cutting-edge cocktails crafted by Saitong's head bartender Brian "Jun" Tarashine, who brings a wealth of industry experience including Union Square Hospitality's wildly popular Marta.
Moderating this event will be chef Arnold Myint, adding his expertise and insights to the evening's culinary journey.
General Admission: $95
MENU
Larb Tod> Fried Donut-Shaped Pork Larb, Chili, Red Onion, Coriander, Peanuts, and Lime
Contains alliums and nuts
Sai Krok Isan> Isan-Style Fermented Pork and Rice Sausage, Peanuts, Fresh Chili, Lime, Ginger, and Cilantro
Contains nuts
South by Southwest> Empirical Soka, Haku Vodka, Dolin Blanc, Peychaud’s Bitters, and Jasmine
Tum Thai Khai Khem> Papaya Salad with Salted Egg, Peanuts, Long Beans, Tomato, Lime, and Dried Shrimp
Contains nuts and shellfish
Hampton's Palmer > Empirical The Plum, I Suppose, Guilder's Green Tea, Chrysanthemum Tea, Jasmine, Pandan, and Lime cordial
Chumphon Pineapple Curry> Thai Pineapple Southern Curry with Mussels, Basil, and Grilled Sea Bass Fillet
Contains shellfish
Martini No. 6> Empirical Symphony No. 6, St-Germain Elderflower Liqueur, Lychee, Strawberry, Orange, Green Tea, and Maple Syrup
Famous Thai Dessert> Empirical Soka-Infused Toasted Coconut, Bacardi White Rum, Acid Adjusted Mango Cordial, Sticky Rice, Egg, and Coconut Whipped Cream
Special thanks to Empirical for the generous donation of alcohol.
About Chef Kittipoom “Nicky” Khannara:
Chef Nicky hails from Nakorn Sri Thammartat in Southern Thailand and masterfully blends the rich culinary traditions of his homeland with the comforting essence of his grandmother’s homecooking. At SaiTong, he showcases his expertise in Southern Thai seafood, creating vibrant dishes that resonate with both authenticity and innovation. Beyond his culinary skills, chef Nicky’s artful presentation reflects his background in interior design, which he studied in Thailand before launching his culinary career in New York City seven years ago. His impressive resume includes stints at renowned establishments such as Thai Villa, Obao, and Phranakorn, where he has honed his craft and continues to delight diners with his creative and authentic Thai cuisine.
About Brian “Jun” Tarashine:
SaiTong’s authentic and creative takes on Southern Thai cuisine is complemented by head bartender Brian “Jun” Tarashine’s trailblazing approach to pairing cocktails with Asian food. He brings a wealth of experience, including positions behind the bar at Union Square Hospitality’s wildly popular Marta, Tribeca favorite The Odeon and trendy Lower East Side destination Kimika. Before joining SaiTong, he led the bar program at 929 in Long Island City. Today, you’ll find him slinging classic and modern cocktails at SaiTong.
About Chef Yim- Kridsanai Nethanunt:
Chef Yim - Kridsanai Nethanunt hails from Udon Thani, in the Northeastern (Isan) region of Thailand. He first learned to cook at home with his parents, who owned a restaurant that served as the center of social life in their neighborhood. Yim often found himself in the kitchen after school, helping his parents prepare the food that would be served for dinner each night at the restaurant. After graduating from college in Thailand, he moved to New York City, where he got the opportunity to formally apply his practical knowledge of Thai cooking and restaurant operations from the ground up. When SomtumDer opened in New York City in 2013, chef Kridsanai served as chef de cuisine under chef Kornukut Thongnum. Together, they were responsible for developing and executing the menu that led to SomtumDer to be awarded a Michelin star in 2016. The restaurant also received wide recognition from culinary and lifestyle media, including the New York Times, TimeOut NY, Conde Nast Traveler, and numerous diners from around the United States and the world.
About Arnold Myint:
Arnold Myint, a 2024 James Beard Best Chef Southeast semifinalist, is the chef/owner of International Market in Nashville, Tennessee which his family originally opened in 1975. He actively works with the Tourism Authority of Thailand and Thai Trade USA and his restaurant is the first and currently only in Nashville to be recognized by the Royal Thai Consul as Thai Select awarded. A former culinary instructor at the Institute of Culinary Education, he competed on Top Chef and Food Network Star and works with numerous media platforms including Tastemade and Buzzfeed where he celebrates Thai food and his family heritage. Arnold is also a contributor for Epicurious, Eater, and Saveur and is the subject of Family Thais which documents his journey to cooking at the James Beard House in New York City. His current projects include a cookbook with Abrams Publishing; slated for 2025.
About Thai Select:
Recognizing that quality is paramount, the Thai government launched the "Thai SELECT" certification program to certify and promote genuine Thai cuisine globally, emphasizing the importance of authenticity. Thai SELECT bestows its seal of approval on Thai restaurants that uphold the highest standards of authenticity, aiming to elevate the recognition of quality Thai dining worldwide. They celebrate the art of Thai cooking, where harmonious blends of distinct flavors and fresh ingredients transform each dish into a sensory delight.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.