Classes & Catering

UPDATE ON SPRING 2019 CLASS SCHEDULE

For that someone special, consider a gift certificate to one of Nong’s Thai cooking classes.  The certificate is good for one year. (If the recipient is unable to take advantage of the class, can be used towards dining at the restaurant.)

Class tuition is $75, payable by check to Nongkran Daks.  Payment can be mailed  to or dropped off at the Thai Basil Restaurant, 14511-P Lee Jackson Memorial Highway, Chantilly, VA 20151.

Nong’s classes are small, to the extent possible hands-on,  and held on weekend afternoons  from 2:30 – 5:00 pm at the restaurant.  Tuition, includes instruction, printed recipes, ingredients, and a dinner consisting of the dishes prepared and every effort to ensure participants have a great time.  Three dishes are taught in each class.

Nong’s classes are offered in the spring and fall; notice of remaining available dates and class content for the spring are listed below .  Registration is on a first come, first serve basis.  Should a conflict arise after signing up for a class, the date can be changed up to 7 days beforehand, subject to availability.  (Cancellation less than 7 days beforehand will result in forfeiture of the certificate or the recipient can designate someone else to take his or her place.)

For further information or to sign up for a class, please e-mail thaibasilchantilly@gmail.com

AVAILABLE SPRING 2019 THAI COOKING CLASS SCHEDULE AS OF 4/11/19

Sunday, May 19 (one spot left)

Chicken Fried Rice

Tom Yum Shrimp Soup (hot and sour lemongrass soup)

Sticky Rice with Mango

Saturday, May 25 (Memorial Day weekend)

Marinated Grilled Chicken with Sweet and Hot Dipping Sauce

Papaya Salad

Steamed Sticky Rice

Sunday, June 2

1, 2, 3, 4, 5 Stewed Pork Spareribs

Stir Fried Chinese Broccoli in Oyster Sauce

Banana and Tapioca in Coconut Milk Sauce

Sunday, June 9

Panang Chicken Curry

Grilled Long Eggplant Salad

Crispy Rolls with Vegetables and Ground Pork (Spring Rolls)

Saturday, June 22 

Yellow Southern Chicken Curry

Thai Steamed Dumplings (Khanom Jeep)

Tri-Colored Pickles

Saturday, June 29

Drunken Noodles with Beef and Chinese Broccoli

Fresh Corn Salad with Thai Chili Paste

Steamed Pearl Balls/Chicken