papaya

On Sunday, August 11, we’re taking a quick trip to Thailand with Max Borthwick of Thaifusions joining Ericka in the kitchen. Max was born in Bangkok and raised in Seattle with his mother’s awesome Thai cooking—cooking that he honored with his first restaurant Toi, named for his mom. He went on to help launch Thaifusions, a line of natural Thai sauces and products made with family recipes.

Max and Ericka are longtime friends—they both grew up in Capitol Hill and remember popping into the old grocery store where the cafe is now. Ericka is excited cook with her old friend, who recently returned from a cooking tour in Thailand, and to bring some bright Asian flavors into the mix for the August Sunday Supper.

Walla Walla’s Proletariat Wine Company will be jumping in for the night as well, with a selection of their Washington grown and crushed wines available for purchase with dinner. Proletariat has become a favorite with restaurants and customers alike for their low-cost keg wine, made more affordable and eco-friendly by doing away with bottles and corks.

The Menu

Som Tam
Green papaya salad

Yam Som-O
Pomelo salad with toasted coconut

Khao Man Gai   
Chicken over rice with fermented soybean and ginger sauce

Gaaeng Hang Laeh Muu   
Northern Thai pork belly stew with turmeric

Kanom Mamuang
Mango custard dessert

A Thai Style Michelada made with Chang Thai Beer, Thaifusions Sriracha, and fresh lime juice in a glass rimmed with salt and mortared coriander seeds will be available for $6.

As always, the supper is $40 and begins at 6pm. Wine, beer, and sodas are available at an additional cost. Reservations are required. Please call the cafe at 206.328.3155 or book online.