Andy Ricker Pok Pok Noodles Event Ticket
$20 per person
When it comes to enjoying food, cooking and eating are just the beginning. Our Special Events expose you to the legends, thought-leaders, and other culinary talents whose work will help you foster a deeper appreciation for food and food culture.
About This Class
Like many tourists, Andy Ricker was thrilled and confused by the variety of food options when he began visiting Thailand in the mid-1980s. And, like so many other travelers, he took comfort in noodles – one of the most ubiquitous, diverse, and well-loved street foods.
You may know Andy from his beloved Pok Pok restaurant in Portland. He is also a prolific author, and Pok Pok Noodles is his third book. Join Andy as he talks about his love for Thai culture and cuisine, and what drew him to noodles specifically. He will demonstrate his recipe for Khanon Jiin Naan Phrik, which you’ll also get to taste while you are here!
Wine will be served and Andy will be on hand to sign books after his demo.
- Wine included
- Light meal served in class
- Ages 18+
All students must show proof of vaccine before entering school and will be required to wear a mask unless eating/drinking.
We understand and respect that lifestyle decisions during Covid are an individual choice. If you test positive for Covid while the class is in session, you will be asked to send a friend in your place until you have a negative test. Classes will not be rescheduled, credited or cancelled. Once the class session starts the class is non-refundable. This was our policy pre-Covid and continues to be our policy today. We hope you find this policy acceptable and understand that this policy is required for a small school like SFCS to operate and open our kitchens for great food experiences.
The average duration of our current cooking classes is 4 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback. Most of the time you’ll be working with a partner or small group on a few different recipes.
Doors will open 10 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school to have their vaccine cards checked the first week of class (these will only need to be checked once).
Please arrive at the school with your own mask on. New, disposable masks are available should you need to replace yours while in class.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
You will sit down with your classmates to eat what you’ve all prepared, along with some wine. We do suggest you have a small snack before class as dinner does happen towards the end of each session.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks are required while in the building.
Andy Ricker worked in restaurants, factories, shops, and construction sites all over the world before opening his first restaurant, Pok Pok, in Portland, OR in 2005. He is also the founder of Som beverage company, and a two time James Beard Award winner. Ricker splits his time between Chaing Mai and Portland. Along with JJ Goode, Ricker is also the author of Pok Pok: Food and Stories from the Streets, Homes and Roadside Restaurants of Thailand and Pok Pok The Drinking Food of Thailand: A Cookbook.n.