© Penguin Random House and Austin Bush.

I love "The Food Of Northern Thailand" cookbook. I am from Ampoe San Pa Tong in Chiang Mai, which falls in the broader region that Austin focused on for this book. No one actually knows that town except for a handful farangs (foreigners) who really spend their time to explore that region beyond the Night Bazaar and elephant tours. I did not expect it, but I ended up learning more about the history and foodways of a place I grew up in through this book.

A first reading of the book left me feeling unsure about my ability to cook from it. Then I reread it more carefully with an open mind, but I still worried about being unable to find certain ingredients such as fermented bean disks or mak kuen, a type of pepper. I was delighted to discover that most of the ingredients required are easily available at my local markets, inspiring me to feature the book's recipes at my pop-ups and for this Tapestry Suppers event.

For example, this summer, we have an abundance of eggplants (whether Japanese, Chinese or Italian - they all do the job!), tomatoes and peppers at the market. Spring onions with green tops and bulbs are so sweet and tender right now, they are a perfect substitute for Chinese onions used in the book. We are serving Akha-style mashed potatoes with Akha-style meat loaf, dishes that sound familiar to us but are also very different in their seasoning and cooking techniques. Even the mushrooms and yu choy in this menu are cultivated locally in Santa Cruz County. The meat is from Llano Seco Ranch, its already so flavorful and sweet and it gets even better when cooked in banana leaves over a charcoal fire.

I encourage you to use just a spoon and your hand with this meal. Grab a piece of vegetable and scoop up a little dip (don’t double dip, of course). Peel a charcoal-roasted egg. Grab a piece of meat and sticky rice for a one-bite delight. Then chase it all down with a very tart soup!

MENU

NAM PRIK // Relish (vegan & gluten-free):
served with raw and cooked market vegetables and charcoal roasted eggs

Roasted Eggplant
Pounded grilled eggplant, bird's eye chili, garlic

Akha-Style Grilled Tomatoes & Chilies
Fire-roasted chives, spring onions, mild peppers

CHARCOAL-GRILLED MAINS:

Akha-Style Pork Loaf
Llano Seco pork cooked in banana leaf, mint, cilantro, garlic chives

Pounded Beef
Tamarind Sauce

Akha-Style Mushroom Loaf (V, GF)
Mushrooms cooked in banana leaf, mint, cilantro, garlic chives

SIDE DISHES (vegan & gluten-free):

Akha-Style Mashed Potatoes
Garlic chives, spring onions, chilies

Sour Rice Brine Yu Choy Soup

Sticky Rice

Sour Yu Choy Soup

© Penguin Random House and Austin Bush

Tapestry Suppers is a food-focused movement that resists hate. We use the power of the meal to foster community, build awareness about different cultures and support charitable causes. We believe that diversity strengthens and enriches communities, and that food is a powerful tool to connect with and learn about other cultures.

Our mission is to:

Elevate underrepresented immigrant voices;

Educate the public about the diversity of food cultures, using our gatherings as a platform for real, in-person connection and conversation; and,

Support charities that work with immigrant and underprivileged populations.

©Danielle Tsi

Pounded Beef, Tamarind Sauce

© Penguin Random House and Austin Bush

Tending a northern Thai charcoal grill

© Penguin Random House and Austin Bush