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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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The Beatles in NYC with Judy Vannais | Virtual Program | Thursday, April 15
Great Trees of New York with Allison C. Meier | Virtual Program | Thursday, April 22
The World in a Box: The 65th Anniversary of Containerized Shipping with Marc Levinson | Virtual Program | Monday, April 26
Olmsted and America’s Urban Parks: Documentary and Discussion | Monday, April 26
Heartlands, Chokepoints, and Conflict Zones: How Geopolitics Maps the World | Virtual Program | Thursday, April 29
Spring Planting in Prospect Park | FREE Jane's Walk Virtual Program | Tuesday, May 4
Brooklyn Navy Yard Virtual Artists’ Studio Visits | FREE Jane's Walk Virtual Program | Friday, May 7
