Sri Lankan Feast and Ceylon Cinnamon Farm Experience *NEW*

Sri Lankan food is known for the extensive use of fresh herbs, spices, vegetables, rice, and fruits. The cuisine was influenced by South India and neighboring Southeast Asian countries. In this online interactive class, we’ll make Sri Lankan chicken curry, red lentil dal with turmeric and ginger, caramelized onion jam relish (seeni sambal), and coconut roti. We’ll finish the class with a spicy Ceylon cinnamon drink. While you sip the cinnamon herbal tea and enjoy the meal, our special guest, Rupert will take you to his Cinnamon Hill Farm in Sri Lanka. You’ll see how the Ceylon cinnamon has been harvested and processed before exporting to the world market. You’ll appreciate this wonderful spice even more after this unique experience. Vegetarian and vegan options are available. Instructor: Ploy Khunisorn and Rupert Beeley



Start Date

June 30, 2021









Wednesday, June 30 from 6-9:15pm.
This class will be online via Zoom. You will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Please also check your spam folder.
If you register 12 hours or less before the class begins or after the start date, please contact for the link.

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 program director, food and wine at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. In her 6+ years with CCAE, Ploy has taught over 2,000 students to cook and bake Asian cuisines, vegan food, gluten free diets, pastries, and more.

Chef out her food passion on Instagram: @ployskitchen