Lao Cooking Demonstration, May 14th, 6:30 pm (5th-8th Grade Families)

The Parents Association’s Diversity Equity Inclusion Committee (DEIC) invites 5th through 8th-grade students and their parents to join them at Sheridan on Tuesday, May 14th from 6:30 – 8:30 pm for a Lao cooking demonstration by Chef Boby Pradachith followed by a cultural conversation. Space is limited so please RSVP. Spots are “first come, first served.”

About Chef Boby Pradachith
Chef Pradachith, co-owner of the Michelin-recognized Thip Khao restaurant in Columbia Heights, grew up in Northern Virginia in a Lao household and often felt lost within his identity growing up as an Asian-American. As he sought to understand more about his family’s heritage, he discovered food could help guide his learning journey. After attending culinary school and working under respected chefs in New York City and Washington, DC, Pradachith had the opportunity to operate his family’s Lao restaurants. In doing so, his sole ambitions are to preserve Lao cultural integrity through food and to encourage Lao-American communities to express their culture. He finds historical recipes, art, and stories of his past family to be his inspirations.

The aesthetics of Lao food are related to cuisines in Southeast Asia, such as Thailand, Vietnam, and Cambodia. While those cuisines generally use similar ingredients, Lao food uses them differently resulting in unique and pungent flavors. Funky, salty, sour, herbaceous, sweet, and spicy are the flavor profiles found commonly in the food. Lao food is meant to be eaten as “finger food,” with sticky rice as the vehicle to provide perfect bites and to balance against the strong flavors. Conversations about Laos and its history may be rare in the United States, but Pradachith’s hope is that sharing food can be an important step in understanding Lao culture.