This Sunday marks the first-annual Thai Food Festival in
The event is organized by the
Throughout the event, guests are invited to join feature discussions and demos with prominent Thai and American culinary personalities including:
- Jet Tila (Thai Culinary Ambassador)
- Evan Kleiman (KCRW’s “Good Food”)
- Andy Ricker (Pok Pok)
- Susan Feniger (Street)
- Sang Yang (Lukshon)
- David LeFevre (MB Post, Fishing with Dynamite)
- Kris Yenbamroong (Night + Market)
ABOUT JET TILA:
Known for having set three Guinness World Records—for creating the world’s largest stir fry (4,010 pounds); the largest seafood stew (6,500 pounds); and the longest California roll (440 feet)—and his appearances on Iron Chef America, Chopped, The Best Thing I Ever Ate, and Anthony Bourdain’s No Reservations, Jet Tila is nationally recognized for his culinary expertise in Modern Asian Cuisine. Celebrated as a culinary luminary, Jet was recently appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consul-General, Los Angeles and is the first-ever chef to represent his country’s culture and cuisine in the United States. Although Tila’s culinary curiosity has allowed him to experience multiple endeavors from opening Wazuzu at the Wynn Las Vegas to partnering with Compass Group—the world’s largest food-service company—he has always remained deeply rooted to his Thai-Chinese culture which is prevalent in his cooking. Jet continues to share his culture and culinary expertise through conducting intimate “Melting Pot Tours” of
Chef Jet was gracious enough to share one of his favorite Thai recipes exclusively with Kasey’s Kitchen and The Dish! See his recipe for Drunken Noodles below!
Drunken Noodles by Chef Jet Tila
1 tbsp. Mushroom Soy Sauce
2 tbsp. Sweet Soy Sauce
1 tbsp. Oyster Sauce
1.5 tbsp. Fish Sauce
1 tbsp. Sugar
1 tbsp. Sriracha Sauce
2 tsp. Garlic, minced
6-8 Thai Basil Leaves, chiffonade
3 tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
1/3 lbs. Beef, Pork, or Chicken, thin sliced against the grain
1/2 Medium White Onion, sliced
3-4 cups Fresh Rice Noodles, separated
1/4 cup Chinese Rice Wine
1 cup Thai Basil Leaves, loosely packed
1/2 cup Grape Tomatoes, halved
1. Combine sauce ingredients in a small bowl and set aside.
2. Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.
3. Add eggs in and lightly scramble until barely set.
4. Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.
5. Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.
6. Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot and enjoy!