Hot Chili Pepper: Spicy Appetizers & Beer Pairing *NEW*

Stay hot this winter and learn about different types of chili peppers. We’ll tone down the heat and up the flavor by pairing each course with different styles of beer. We’ll have a welcome drink paired with pepper honey goat cheese, Sriracha cream cheese, and mango habanero salsa served with crackers. We’ll make butternut squash soup, Szechuan peppercorn chicken with sticky rice balls, gremolata, and umami mayo, and Thai chili-salt dip with fresh fruits. We’ll adjust the heat level based on your preference. Instructor: Ploy Khunisorn and Brendan O'Toole



Start Date

February 7, 2020









Friday, 6-9pm. Feb. 7

Instructors: Ploy Khunisorn, Brendan O'Toole


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


Brendan O'Toole

Beer Specialist