Thai-style food to die for

Mountain Meals' Kendra Powell demonstrates how to chop lemon grass, one of the key savoury ingredients in Thai cooking, during last Thursday's Thai Cooking Class sponsored by Mountain Meals and Crescendo. David F. Rooney photo

This is Tom Yum Goong. This Thai-style soup is a rich and delicious broth of chicken that fuses the flavours of Thailand. Garnished with ginger-sesame oil from Crescendo it truly tantalizes the taste buds and the palate. David F. Rooney photo

Kendra ladles Tom Yum Goong into a bowl. David F. Rooney photo

Daniel Weber of Crescendo shares a laugh with Kendra as she skins a salmon for the fifth course. David F. Rooney photo

Daniel introduces students in the Thai Cooking Class to some of his shop wide variety of spices, oils and vinegars. David F. Rooney photo

Spring rolls were one of the courses in the class. David F. Rooney photo

Here, Kendra rolls a mix of sliced and shredded vegetables into a locally available egg roll wrap. David F. Rooney photo

Here's a close-up of Kendra's hands rolling up a spring roll. She deep fried some and baked others to students in the class could taste the difference. David F. Rooney photo

Spring rolls frying in vegetable oil. David F. Rooney photo

Remember that salmon, Kendra skinned? She cut up the filets, seared them and then poached them in a mixture of coconut milk with Madras Curry from Crescendo, yams and zucchini squash. David F. Rooney photo

Kendra stir fries thick udon noodles to go with the poached salmon. David F. Rooney photo

Here's the main course: salmon filets poached in coconut milk with yams and zucchini squash on a bed of udon noodles garnished with a lime leaf. David F. Rooney photo

And for dessert? Well, it wasn't Thai, but one of Kendra's to-die-for tiramisus. David F. Rooney photo

Students Tina Witt, Aaron and Emily Johnson, Dan and Lindsay Nelson, MJ and Erin Johnston and Sue Leach really enjoyed their meal. David F. Rooney photo