If you feel adventurous, tonight’s cooking class might be just for you.
To many, this menu will read like a dare: beef tripe salad and durian custard. If your culinary curiosity is piqued by the idea of a French and Asian mix, Cambodian cuisine has a lot to offer. Also on the menu for tonight's class, Cambodian Connection: tropical punch with jack fruit, lawt (crispy Cambodian spring rolls), and chicken curry. This class in culinary bravery is taught by Dalis Chea, a Cambodian native and executive chef of Herban Feast Catering. $60. 6:30 p.m., Tuesday, May 1, Uwajimaya, 600 Fifth Ave. S., 932-3855, vist the Nuculinary site.
If you do attend this class, post a note here. It would be great to hear how one concocts a durian custard, as well as how the class responded to the (very intense) flavor of such an exotic, and notoriously stink, fruit.