• Class Schedule

    • Cooking Classes - Royal Thai - 2010-02-22 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com
    • Cooking Classes - Royal Thai - 2010-03-01 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com
    • PasoWine - Annual Zinfandel Festival - 2010 - 2010-03-19 14:00:00 - From backyard barbecue to gourmet dishes, from family dinners to a romantic afternoon picnic, Zinfandel is the perfect companion to your Wine Country experience. Join Paso Robles Wine Country in celebration of Zinfandel March 19 - 21, 2010. Tickets to the Zin Tasting and Wine Country Auction are now on sale! Purchase your ticket and experience what happens when Zinfandel producers and enthusiasts come together on one vibrant evening of wine, food, and one-of-a-kind auction lots as we celebrate at the Paso Robles Event Center. A portion of the proceeds from the Zin Tasting will be donated to causes benefiting health, education and community services for the vineyard worker population in the local community. We strongly encourage advance ticket purchase as these events sell out quickly. All ticket holders must be 21 or older to attend event. 2010 Zin Tasting Saturday, March 20, 2010 Paso Robles Event Center, Paso Robles, CA Click Here for more info
    • Cooking Classes - Royal Thai - 2010-05-10 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com
    • Cooking Classes - Royal Thai - 2010-05-17 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com
    • Taste de Cuisine Series - San Diego County Fair - 2010-06-22 13:00:00 -
      Beer & Food Competitions
      Professional Chefs go nose to nose for the top honor of being the Taste de Cuisine Top Chef! Two open nonprofessional Beer & Food Competition starts on Friday June 25th. Any foodie, culinary enthusiast that is not a professional Chef can participate. The Professional Beer and Food Competition starts on Saturday June 26th. The Beer Chef of California is featured on Sunday, June 27th. The Beer Chef of California is an Iron Chef Style competition that features Northern California Breweries verses Southern California Breweries. A Chef representing the North and a Chef representing the South will battle it out in the Kitchen Stadium. A neutral party of Judges from the Chaine de Rottiseurs will judge the event

      Beer & Food Pairing Cooking Classes
      Led by Master Brewers and Professional Chefs featuring legendary experts in their craft, the Fairs Taste de Cuisine series takes place on June 22nd through June 27th From celebrity chefs, San Diego’s Chefs of the Year, to local culinary stars, the Taste de Cuisines cooking classes are always a highlight; each class is sanctioned by the American Culinary Federation for educational points towards certification for Chefs and Culinarian’s. The series of classes range in topics from Home Beer making to pairing Beer and Food and cooking with Beer as an ingredient.

      Please Contact David Chenelle at: 619-248-0538 or cheflegere@cox.net



    • Cooking Classes - Royal Thai - 2010-08-16 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com
    • Cooking Classes - Royal Thai - 2010-08-23 18:30:00 - With Chef Sam Tila. Each class includes 4-course dinner with champagne only $60 per class non-refundable. Menu I - February 22, May 10, August 16, November 1, 2010 THAI STICK Marinated Shrimp wrapped with Crispy Noodles, deep fried.  Served with Sweet & Sour Sauce TOM KAE KAI An exotic & spicy soup containing a mixture of Coconut with Chicken, Cabbage & Lao's Root KANG MUSSAMAN Classic Curry Sauce with Potatoes & Onions topped with Peanuts PAD THAI NOODLES Chantaboon Noodles, Shrimp, Ground Peanuts, Chile Powder & Bean Sprouts Menu II - March 1, May 17, August 23, November 8, 2010 CHICKEN & BEEF SATAY Glistening strips of Beef & Chicken Charcoal broiled, served with Peanut Sauce YUM WOON SEN Glass Noodles, Chicken, Shrimp, Cashew Nut, Cucumber, Green Onions with Mint Leaves in Lime Sauce GINGER PORK Pork with young Ginger Pork, Green Peppers, Mushrooms & Celery DRUNKEN NOODLES Pan fried Noodles with a combination of Chicken, Pork, Shrimp, Squid with Vegetables & Chili 949/645-THAI (8424) www.royalthaicuisine.com

Classes

Classes

Cooking For A Cause
“Bringing charity straight to the kitchen!”

February 2010 Cooking for a Cause is returning with a new series of Cooking Demonstrations at the Orange County Wine & Food Center in Costa Mesa featuring hot new trends in international cuisine presented by incredibly talented chefs, each from a unique position and passion within the industry.

The 2009 Series featured Chefs Gabriel Caliendo (The Lazy Dog Café), Debbi Dubbs (Deb’s Kitchen), Azmin Ghahreman (Sapphire Laguna Beach,) Arthur Gonzalez (McKenna’s on the Bay), Alan Greeley (Golden Truffle), Chris Hutten (The Catch) Rich Mead (Sage Restaurants), Adam Navidi (Adam Navidi Catering), Pascal Olhats (Tradition by Pascal), David Slay (Park Ave Dining), Cathy Thomas (OC Register), and host Chef Paul Squicciarini (Orange County Wine & Food Center) who lead guests through the series of fun and informative cooking demonstrations.

Each class featured a unique theme; Superbowl with Style, International Cuisine, BBQ, and Comfort Foods with Chef inspired, unique cocktails at each event. Creative recipes, all of which the guests took home included appetizers, entrees and delicious desserts. The wildcard, the biggest and most flavorful surprise of the series was Steamed Meatloaf by Chef Azmin.

Guests of all ages are welcome to join our world-class chefs in celebrating the spirit of fine dining while supporting Culinary Action Direct, and several other hand selected non-profit organizations. The 2009 series benefited Miracles for Kids and Share Our Selves foundations as well as the students of the Art Institute of California and Newport Harbor High School. The 2010 series of three - four events will benefit a different group each event. It’s not too late to nominate your charity for a spot.

The event will start with a gourmet cheese and wine reception beginning at 6:30pm where guests will have the opportunity to socialize with fellow food and wine enthusiasts.
Seats will be limited ($65 per), purchase tickets at www.great-taste.net to secure your spot and get news of the upcoming events!

Cooking for Cause serves as a creative outlet for chefs and restaurateurs in conjunction with Culinary Action Direct, a non-profit corporation responsible for raising funds to be directly dispersed to Orange County non-profits feeding the hungry and culinary students. Our partnership with the Orange County Wine & Food Center offers an ideal location for the Cooking for a Cause series.

Hosted by: Orange County Wine & Food Center, 1570 Scenic, Costa Mesa, CA  92626

Sponsored by: Anco Fine Cheese, Great Taste Magazine, Orange County Wine & Food Center, Chef’s Toys,  Hi-Time Wine Cellar, Nestle Water & Addington Toffee

For more information, contact: Teri Williams, Publisher, Great Taste Magazine, 714.960.0534 or Teri@great-taste.net

 Buy Tickets Now!