Long before fusion tacos and ssam were all the rage, Laotians and Thais knew the delicious, messy joys of wrapping up spicy, stir-fried chicken and herbs in cool, crisp lettuce; they called it larb, and it is good!
Quinn will be making her version of this refreshing dish, with a choice of chicken or ground firm tofu, in a flavourful ginger & garlic stir-fry garnished with aromatic Thai basil and served in fresh lettuce “cups”. Spike it with a bit of hoisin, sriracha and/or a squirt of lime and you are in for a treat! Served with a side of brown jasmine rice.
(Veg’n-friendly & gluten-free)
Quinn Cruise is a newly-minted professional cook, fresh from the 2012 George Brown Chef’s School, where she was the only deaf graduate.
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm