Cooking with Rosé

Spend the Saturday night in a hands-on cooking class and learn how to cook with rosé. In this hands-on class, we’ll start with crackers and goat cheese marinated in honey infused rose water and pistachio. We’ll also make winter salad with roasted vegetables and rosé vinaigrette, hearty vegetable soup, rosé shrimp scampi with fettuccine, and rosé poached berries served with vanilla ice cream. Of course, we’ll toast with a glass of rosé. Instructor: Ploy Khunisorn



Start Date

February 8, 2020









Saturday, 6-9pm. Feb. 8

Instructors: Ploy Khunisorn


Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen