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Join Chef Molly of Freestone Collective on Saturday May 16th from 6-8pm to learn how to make coconut chicken curry completely from scratch.
In this class, Chef Molly will guide you through building a fresh curry paste using vibrant herbs, aromatics, and spices, then show you how to transform it into a rich, balanced coconut chicken curry. You’ll learn how to layer flavor, adjust seasoning to taste, and gain confidence cooking a dish that’s both comforting and deeply flavorful. Along the way, you’ll cook alongside others in a relaxed, social setting—and sit down together to enjoy the meal you’ve created.
Guests will cook in pairs at each station. If you’re registering solo, we’ll pair you with another guest—making it a great way to meet new people and share the experience.
Class begins with light bites, with beer, wine and non-alcoholic beverages available for purchase.
Please note this class will use common allergens including shellfish (fish sauce) and soy. We require a minimum of 6 participants to run the class, and enrollment is limited to 10 guests.
Gratuity is not included; if you feel the experience warrants it, it is always appreciated!
Join Chef Molly of Freestone Collective on Saturday May 16th from 6-8pm to learn how to make coconut chicken curry completely from scratch.
In this class, Chef Molly will guide you through building a fresh curry paste using vibrant herbs, aromatics, and spices, then show you how to transform it into a rich, balanced coconut chicken curry. You’ll learn how to layer flavor, adjust seasoning to taste, and gain confidence cooking a dish that’s both comforting and deeply flavorful. Along the way, you’ll cook alongside others in a relaxed, social setting—and sit down together to enjoy the meal you’ve created.
Guests will cook in pairs at each station. If you’re registering solo, we’ll pair you with another guest—making it a great way to meet new people and share the experience.
Class begins with light bites, with beer, wine and non-alcoholic beverages available for purchase.
Please note this class will use common allergens including shellfish (fish sauce) and soy. We require a minimum of 6 participants to run the class, and enrollment is limited to 10 guests.
Gratuity is not included; if you feel the experience warrants it, it is always appreciated!