Take a trip around the Culinary World with Chef Judith! Learn to make two types of Thai Chicken Curry: Green (spicy) and Massaman (mild) served over hot Thai Sticky rice steamed in a traditional bamboo steamer.  For our vegetable course, we will try our hand at Japan’s Blistered Shishito Peppers, Lebanese Pomegranate Glazed Carrots and Spiced Baby Eggplant from India. We will complete our meal with tender Cuban Guava Puffs.