You know a chef is good when he can make fish sauce wings the most prized item on his menu. Years spent traveling through Thailand led Andy Ricker to open his first Pok Pok restaurant in a Portland, Oregon, shack. The beloved restaurant now has five locations on the East and West coasts. A cookbook was the inevitable next step for the James Beard Award-winner. Join Ricker as he discusses traveling in Thailand, the creation of the cookbook (titled Pok Pok, of course), and how to source ingredients stateside with co-author JJ Goode and Bon Appétit’s restaurant and drinks editor Andrew Knowlton.

Fri., Nov. 1, 6 p.m., 2013

This article from the Village Voice Archive was posted on October 30, 2013

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