Week-end Highlights: Laotian Food, Spanish Tall Ships & a Little Art

Happy Monday! Did you have a good weekend? After a long, emotional, week, mine was low key, in a good way, though I still managed to do quite a bit. Friday, I made my grand waitressing debut when I helped out with chef Bobby Pradachith’s Amone pop up at Mess Hall. 

Mess Hall food incubator in Washington, DC

 Chef Pradachith is the son of Chef Seng Luangrath of Thip Khao. After a stint at Minibar, he’s  following on his mother’s footsteps in elevating Laotian cuisine’s profile in the District and created a fantastic menu of historic dishes his three days pop-up at the culinary incubator. It was interesting for me to b behind the scenes for once and I still got to try a few of the dishes, like this riced cured rockfish with a fermented pork sauce, pineapple and cashews (Sa Ton Pa Va) or the soft coconut jelly with sour coconut, peanut brittle and salted plum (Woon Mak Pao).
Sa Ton Pa Va Laotian food

 

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