2020 has been a long and challenging year like none before and we could all use a safe and entertaining diversion this holiday season! Capital Advisors Group is pleased to invite you to an exclusive online cooking experience, hosted by Servd Live, with Top Chef’s Leah Cohen, New York City restauranteur and chef-extraordinaire.
Thursday, December 17, 5:30 pm (PT) / 8:30 pm (ET)
About the Event
On the evening of December 17, Chef Leah Cohen will take you through a live virtual cooking experience where you’ll make Pad See Ew with Burmese Tomato Salad. Upon registration, you will receive a Zoom link to join the event. Your custom meal kit will arrive by the morning of the event and will include all of the ingredients for dinner, except for the few pantry items.
Please note: the deadline for meal kits has passed, but please still feel free to join us for a one of a kind cooking experience with Celebrity Chef Leah Cohen. You can download the recipe below.
Meal Details
Dish: Pad See Ew
Side: Burmese Tomato Salad
Yield: Serves two
Wine Included: 2018 Rosé of Pinot Noir by Red Car Wine, curated by Purple Cork*
Duration: 75 minutes
Custom Meal Kit
Included with this event is our custom meal kit with all of the ingredients you will need for your event! No trip to the store and no waste, just focus on creating your meal. The meal kit contents are procured with great passion for high-quality ingredients, a commitment to local, small purveyors and growers, and respect for seasonality.
Please note: the deadline for meal kits has passed, but please still feel free to join us for a one of a kind cooking experience with Celebrity Chef Leah Cohen.
About Leah Cohen
Before she found fame on Season 5 of Bravo’s Top Chef, her impressive experience included being “Chef Tournant” at Eleven Madison Park (five James Beard awards, three Michelin stars, and in 2017, the best restaurant in the world on the list of the “World’s 50 Best Restaurants”). Leah is currently the chef and owner of acclaimed New York restaurant Pig and Khao which celebrates authentic Southeast Asian flavors using Western techniques. The recent release of her first cookbook, “Lemongrass & Lime” is being celebrated by the cooking community with accolades from chefs like Bobby Flay, offering this praise for her book: “Leah Cohen is the genuine definition of a ‘great cook.’ She understands her arsenal of Southeast Asian ingredients better than anyone I’ve ever met. Sign me up for Fried Red Snapper with Green Mango, Cashews, and Crispy Garlic.”
Event Host
Jackie Gebel - Event Host
In 2012, Gebel — who says repurposing food makes her feel at her most creative — turned her passion into a project when she launched a monthly email blast to friends and family with restaurant recommendations. Her emails quickly developed a following, and two years later, Gebel created the No Leftovers Instagram account and blog. Today, she shares her dining experiences and recipes with her 369,000 followers
Gebel’s former side hustle is now a full-fledged business. Her success has led to appearances on Food Network and “The Dr. Oz Show,” and to mentions in various publications including Bon Appetit. Gebel was also recognized as a 2017 “Foodie of the Year” by Zagat.
Ingredients Needed for the Dish
Pad See Ew:
For the Marinade:
2 teaspoons Lee Kum Kee Premium Soy Sauce
1 teaspoon baking soda
For the Sauce:
1 ½ tablespoons sweet dark soy sauce
1 ½ tablespoons oyster sauce
2 teaspoons Lee Kum Kee Premium soy sauce
2 teaspoons granulated sugar*
For the rest of the recipe:
8 ounces fresh flat rice noodles, cut in ¹/₂-inch-thick noodles lengthwise
6 ounces beef sirloin, thinly sliced across the grain 1/4" thick
¹/₈ cup canola oil
2 large eggs*
1¹/₂ garlic cloves, finely chopped
1¹/₂ cups choy sum, coarsely chopped
¹/₂ cup bean sprouts
2 pickled chilies, thinly sliced, plus
1 tablespoon of the pickling liquid
¹/₈ teaspoon white pepper
¹/4 cup chopped fresh cilantro leaves
Thai dried chili flakes, to taste
Burmese Tomato Salad:
¹/₂ pound fresh, ripe, beefsteak tomatoes, cored and diced
¹/₂ teaspoon kosher salt*
¹/₈ cup freshly squeezed lime juice (1 - 11/2 limes)
1¹/₂ tablespoons garlic oil
¹/₂ tablespoon Red Boat fish sauce
¹/₈ to ¹/4 teaspoon Thai chili flakes, depending on how spicy you like your food
¹/₂ teaspoon granulated sugar*
¹/4 small red onion, thinly sliced
¹/₂ pound haricot vert, blanched and cut in half on the bias
¹/₈ cup fresh mint leaves, torn
¹/₈ cup fresh cilantro leaves, torn
1 ½ tablespoons roasted unsalted peanuts (optional)*
Kitchen Tools Needed:
wok
large cast-iron pan, or large non-stick frying pan
2 medium sauce pans with covers for boiling water
whisk (or fork if you don’t have a whisk)
medium mixing bowl
large mixing bowl
large plate
spatula
good quality serrated cutting knife
Allergen info: Contains eggs. Hoisin allergens: Soybeans, wheat. Noodles are gluten free, but processed in a facility that handles gluten. Oyster sauce may contain shellfish. Contains peanuts (optional).
*Pantry items, not included in meal kit.