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For our final episode of this series, we will meet two chefs who are using the traditions of Thai cuisine as a springboard for culinary innovation. On the West Coast (with locations in San Francisco, Oakland, and Portland), Chef Kasem “Pop” Saengsawang has built his Farmhouse Kitchen Thai Cuisine concept, where he creates new dishes based off of his childhood growing up in Thailand’s Northeast. And from Brooklyn, Chef Suchanan Aksornnan (aka Chef Bao Bao) brings her fine dining background to create Thai fusion in a relaxed approachable setting at Baoburg. These chefs represent a new generation that is exploring exciting new possibilities in Thai cuisine, and we’ll discuss with them what they see for the future of Thai cuisine in America and across the world.
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Virtual Programs
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Arch Puppets: When Grand Army Plaza Had a Puppet Lending Library | Virtual Program | Thursday, January 21

Virtual Walking Tour of the Monuments of Manhattan's Battery | Virtual Program | Monday, January 25

Portal to Prospect Park: Restoring the Endale Arch | Free Virtual Program | Friday, January 29
