Cold Buckwheat Soba in Tsuyu with Cilantro and Furikake Flakes

Pan-Seared Sea Scallops with Sesame and Ginger-Scallion Vinaigrette

Lemongrass and Garlic Pork Shoulder Summer Roll with
Rice Vermicelli and Cucumbers wrapped in Bánh Tráng Rice Paper

Creamy Mushroom Soup with Shitake and Wood Ear
Mushrooms, Sherry, and White Truffle Oil

Soybean Trio – Bean Curd Skin Sausage wrapped in Nori Seaweed, Silken Tofu
with Green Onion Oil and Honey Soy Sauce, and Chilled Sweetened Soy Milk

Rice Flour Crêpe Roll with Cha Lua Pork Sausage, Green Onion Oil,
Fried Red Onions, and Lemon-Anchovy Vinaigrette

Home-style Napa Cabbage Stew with
Garlic Minced Pork on Thai Jasmine Rice

Bún Riêu – Shrimp and Crab infused Minced Pork Broth with
Vine Tomatoes and Onions with Vietnamese Rice Vermicelli

Chilled Red Papaya Soup with Apricot Seeds,
White Fungus, and Rock Sugar

French Wheat Toast Duo with Honey Ginseng and
Fresh Strawberies in Amaretto Liqueur a la Mode

The overall experience was fun (both cooking and eating), but the clean-up was a whole other story. We also exhausted our supply of tupperware as we now have enough left-overs to feed us for the next 2 weeks.