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Event

Nostalgic Southern Thai

Nostalgic Southern Thai

$195 Only $185 (member pricing)

Available 14 left

We’re welcoming a new teacher to our classroom! Kitiya Ditpare is the chef behind Kitiya, a San Francisco based company, catering and making curry pastes. We have a plethora of Thai restaurants in the Bay where you’ll find popular, iconic favorites. But there is regional nuance within Thai cuisine, and Kitiya is eager to show you the way! This class features dishes Kitiya craves the moment she returns to the South of Thailand—the ones that taste like home. In this class, we will cook a Southern Thai menu built around her favorite flavors: bold heat and rich sweetness.

Using Kitiya’s Prik Gang Tai as our flavor foundation, we will work through the techniques that make Southern cooking so distinctive—from dry-frying aromatic pastes to balancing heat, salt, and sweetness. You’ll leave class with the knowledge and confidence to cook Southern Thai flavors at home!

Fri, Oct 23, 2026
Kitiya Ditpare

Menu

Kua Kling - Fiery Dry-Stir-Fried Spicy Ground Pork with Lime Leaves

Kanom Jeen Nam Ya Tai - Soft Rice Noodles in Southern Fish Curry, served with Bean Sprouts, Cucumber, And Cabbage)

Moo Hong - Slow-Braised Pork Belly in a Sweet, Intense, Aromatic Sauce

Steamed Jasmine Rice

Sago with Palm Sugar & Young Coconut, finished with Salted Coconut Cream

Allergens: Fish, Shellfish. Concerns? Email Info@18reasons.org.

Kitiya Ditpare

Kitiya Ditpare

Kitiya Ditpare's cooking starts in the South of Thailand, where she spent her childhood and where she still returns on every trip home. She learned to cook in her family's restaurant kitchen, came to the U.S. in 2005, and spent a decade in the corporate world before following her passion to start Kitiya. She now runs Kitiya in San Francisco, catering across the Bay Area and making curry pastes and sauces in small batches so home cooks can build those flavors themselves.

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