January News

Happy New Year!!

We are starting off the new year with a bang. Our January 21st class is full, so we are repeating the same menu on January 28th. The menu features Tom Ka Gai, Pork Ribs, Crispy Mango Fish and Lemongrass Chicken. The class is followed by a wine-paired luncheon and includes written recipes and a goodie bag with key Thai ingredients. The cost for the entire package is $60 per person, WHAT A DEAL! Please call 480 947-6042 for reservations.

Our February class will be on February 4th and will feature a vegetarian menu: Chile Reduction sauce, Tom Ka Gai, Red Curry Paste, Arizona Heatwave, and Tofu Spinach Potstickers. This will be our only class in February as Kris is going to Thailand on the 5th, I am so jealous!

The dates for our March classes are March 3rd and 24th, menu to be determined, suggestions welcome. April classes are the 7th and 21st. So mark your calendars, grab a friend and prepare to have a great time. I know Kris will have new recipe ideas and great stories about his trip.

A Field Trip to Le Le Market has been postponed:(

We were informed by management at Lee Lee Market that Saturday is the busiest day of the week, and encouraged us to plan for a weekday. So please let me know what day of the week would work best for you.

Art Walk on Thursdays!

Prepare Your “Palate” for Art . . . A Taste of Art ArtWalk Coming to Scottsdale Downtown on Thurs., Jan. 19 “A Taste of Art ArtWalk” comes to the Scottsdale Arts District on Thursday, Jan. 19 from 7 to 9 p.m., hosted by the Scottsdale Gallery Association (SGA) in conjunction with the City of Scottsdale.

The evening’s delicacies will include gallery shows, artists’ receptions and free sampling stations hosted by local purveyors. Dozens of the Southwest’s greatest art galleries will be open to the public with shows and receptions displaying artwork of all styles and media…some with food-related subject matter.

This 4th annual Taste of Art ArtWalk previews Scottsdale’s famed culinary scene, which features dozens of fabulous restaurants, many of them nestled amongst the galleries. The Scottsdale Gallery
Association’s new YEA! – Young & Emerging Artists program will feature an artist demonstration at the northwest corner of Main Street & Marshall Way near the famed “Jackknife” statue. Sales of hot java from Shine Coffee and delectable desserts from Sweet Art
Bakery will help raise funds for YEA!, which also benefits the nonprofit SGA’s Arts Education Fund. As always, there are many fine eateries nearby that make “ArtWalk’s Recommended Restaurants” list.

Live entertainment on the streets will include some “tasty” musicians, such as Brazilian-style guitarist and songstress Tera Crisalida, rootsy rock unplugged by longtime Valley stalwarts Ronnie Glover with Jack Alves, unique piano forays by internationally known Elijah Bossenbroek, brilliant solo acoustic guitar by John Calvert and many others.

As always, I am so grateful for your continued patronage and look forward to another year of food, fun, and camaraderie. Happy New Year to all.

December 10 Cooking Class

Menu for Cooking Class November 12, 2011

Cooking Class October 8, 2011

The menu for our October cooking class is Tom Yum Soup, Tropical Pineapple, Pad Thai and CoCo Chile Fish.  We will also be teaching how to prepare our signature Chile Reduction Sauce.
The cost is $60 per person which includes the class, the recipes, wine-paired luncheon and a goodie bag with Thai ingredients.  The class is from 12pm-2:30pm.  Please call 480-947-6042 for reservations.

 

Cooking Class

August 20th, 2011

 

The August class  will be featuring BOTH Tom Ka Gai and Tom Yum Soups (yum, yum), Yellow Curry  Chicken, Peanut Curry, and Deirdre’s Favorite Jalapeno Fried Rice. If you are  not familiar with Thai Curries, you are in for a treat. A confession, I did not try a Thai Curry for almost 2 years after I opened the restaurant as I am  not a big fan of Indian Curries and I thought a curry was a curry. Au contraire, the ingredients for Thai Curries are lemon grass, kafir (Thai lime), galangal (a member of the ginger family) and chilies. They are gentle and delicate and a must try.
The class starts at noon and goes until about 2:30 (depending on how much fun the class is having). The demonstration is followed by a wine-paired luncheon. We also give each student  a goodie bag with key Thai ingredients (couples get a bag each). Cost is $60, please call 480 047-6042 for reservations.

 

 

Where & When
7131 E. Main Street (Old Town)
Scottsdale , Arizona 85257
8/20/2011
12:00 – 2:30

Cooking Class Saturday July 16th

Our next cooking class is Saturday, July 16th from noon to 2:30. This class is the #1 favorite class featuring Tom Ka Gai, Crispy Basil Chicken, CoCo Chile Fish and the Chile Reduction Sauce that is the base for those dishes. As always the class starts with mimosas and is followed by a wine-paired luncheon. Along with the recipes, we give out goodie bags with key Thai ingredients. The cost for the class is $60.00 which is paid when you book your reservation for the class. We have had to do this as many people who signed up for the class did not show (last week we had 22 signed up and only 8 showed up). We had to turn away customers who wanted to take the class as it was full, so I hope you understand.

Cooking Class Saturday June 18th

Malee’s Thai Bistro Cooking Class

June 18th, 2011

Sign-up now for our upcoming cooking class. Our cooking classes fill up fast. So get on the horn and call Malee’s Thai Bistro to book your seat today: 480-947-6042.

About the Class

Admission is $60 per person which includes a cooking demonstration taught by Deirdre Pain (Owner) and Krisada Fisher (General Manager), and Merced Ojeda (Chef) followed by a wine-paired luncheon hosted by Tyler Christensen (Beverage Merchant). Class starts with a glass of bubbly or a mimosa at noon on Saturday June 18th.  We hope to see you there!

The Menu

 

Tom Ka Gai Soup

Malee’s World-Famous hot and sour soup  made with; chicken, mushrooms, fresh lemongrass, kaffir lime leaf, galangal, and coconut milk.  garnished with cilantro, and green onion.

Crispy Basil Chicken

Crispy bite-sized chicken tossed in a savory sweet Tamarind chili-reduction sauce.  Served over flash fried Thai basil and topped with julienne red pepper and crispy fried rice noodles.

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Coco Chili Fish

Flash-fried filet of farm-raised Mississippi Catfish drizzled atop with a creamy chili reduction sauce, garnished with Thai basil and julienne red pepper.

Chili Reduction Sauce

Roasted Red Chili Peppers, Red Onion, and Roasted Garlic processed until smooth and used for the base ingredient for many of our popular Thai dishes.

Coconut Ice Cream

A non-dairy coconut and jackfruit infused ice cream. Topped with crushed peanuts.

WINE PAIRED LUNCHEON

Tyler Christensen will be pairing and presenting two wines as an addendum to the cooking class on June 18th, 2011. Our guests are served all of the meals presented in the class and Tyler’s pairings, insights, and history of the wine-making process complete the experience.

Wine’s Tyler will be presenting:

 

Alba Rosa Albarinho, Rias Baixas, Spain

Ripe and fleshy orchard fruits (apricots, peaches and pears), with a citrus touch. Excellent balance between acidity and a silky mouth feel, this wine has a long, persistent finish.

Bodegas Martinez Serantes – Condado do Tea sub-zone

Bodegas Martínez Serantes was established in 1984 and is located in the Val do Salnés sub-zone. Vineyards are 100% Albariño, and wines are marketed under the Dona Rosa brand, named after the owner’s wife.

Arenal Carmenere, Argentina

From Robert Parker’s Wine Advocate:

“The Carmenere Arenal is dark ruby-colored with an alluring bouquet of cedar, spice box, blueberry, and plum. Supple, easy-going, and forward on the palate, this balanced, crowd-pleasing wine can be enjoyed over the next six years.”

Wine & Spirits Magazine:

(Oct. 2008)  “The warmth of Colchagua comes through in this wine’s ripe flavors of chocolate and fig. Pour it with venison stew.”

(02/09) This wine’s lovely violet color and aromas of spice and black fruits only hint at the flavors and body of this spectacular value. On the palate the wine is elegant and subtle, with a medium body and a long finish. A fantastic introduction to the varietal!                   

ACCODLADES FOR MALEES THAI BISTRO COOKING CLASSES

“Cooking classes at Malee’s are always memorable. Deirdre, Chris and Merced make the experience fun and delicious. As the dishes are being demonstrated, we feel at ease to ask questions and study ingredients. We also sample each dish. After the cooking lesson, the class enjoys the entire meal (full portions) accompanied by dessert and wines selected by Tyler. Tyler gives interesting and in-depth explanations of why certain wines have been chosen to accompany the delicacies that have been prepared.
The whole experience is fantastic!

- Richard and Mary Cordova

Deirdre’s Birthday

As a birthday gift to me and all of my loyal customers, Renee Patrick and Judy Roberts will be playing at Malees on my birthday, Sunday May 29th from 5-8.

These two women are outstanding performers and those of you who have heard them on Monday nights at Malees know what I am talking about. Judy and her husband Greg, performed last fall at the Monterey Jazz Festival and will be playing again this year and Renee is playing all over the Valley, so we are talking GOOD STUFF!!!! So if you are in the mood for great music, food, and fun, come on down and join me for this birthday celebration (then…I promise no more about my birthday).

COOKING CLASS

Our next cooking class is Saturday, June 18 from noon to 2:30. This class is the #1 favorite class featuring Tom Ka Gai, Crispy Basil Chicken, CoCo Chile Fish and the Chile Reduction Sauce that is the base for those dishes. As always the class starts with mimosas and is followed by a wine-paired luncheon. Along with the recipes, we give out goodie bags with key Thai ingredients. The cost for the class is $60.00 which is paid when you book your reservation for the class. We have had to do this as many people who signed up for the class did not show (last week we had 22 signed up and only 8 showed up). We had to turn away customers who wanted to take the class as it was full, so I hope you understand.

MEMORIAL DAY

Malees will be closed Memorial Day, no not in honor of my birthday (oops did I say that after the afore mentioned promise) but in sincere honor of the brave soldiers who have given so much, and continue to do so in service to our country. They are our true quiet heroes. My salute to all who have served.

Have a safe holiday,

Deirdre

April Cooking Classes at Malee’s Thai Bistro

Malee’s Thai Bistro Cooking Class

April 9th and 23rd, 2011

Sign-up now for our upcoming April Cooking Classes. Our cooking classes fill up fast.  So get on the horn and call Malee’s Thai Bistro to book your seat today: 480-947-6042.

About the Class

Admission is $60 per person which includes a cooking demonstration taught by Deirdre Pain (Owner) and Krisada Fisher (General Manager), followed by a wine-paired luncheon hosted by Tyler Christensen (Beverage Merchant). Class starts with a glass of champagne at Noon.  See you there!

What will we be cooking?

Chicken Satay

Four chicken skewers marinated in coconut milk, yellow curry and Malee’s secret spices. Served with Malee’s house peanut sauce, cucumber, and red onion dipping sauce.

Malee’s Special Peanut Sauce

Our house-made rich and creamy peanut sauce.  A sauce, an experience, a condiment you are going to want to put this on everything.

Arizona Heatwave

Coconut creamy red curry with sautéed vegetables.

Tropical Pineapple Curry

This house favorite is served in a fresh pineapple boat! A delicious combination of shrimp, mussels, scallops, minced chicken and pineapples in a sweet coconut curry sauce

New Summer Wine List

Wine Crazy Summer

Can you feel the heat?  Summer is quickly approaching and with that in mind we at Malee’s Thai Bistro are launching a completely new wine list to honor the summer of 2011 .  Cool, crisp whites and fruit-forward, balanced reds not only help us stave off the heat from the blazing sun, but also the fiery full-flavored Thai dishes we will be serving up all summer long.

The Best Part?  We will be offering these wines at un-heard of discounted bottle prices.  As always, we will happily pop the cork and just pour you just a glass as well.

The List

(Available after April 3rd, 2011)

2009 Alba Rosa Albarinho, Rias Baixas, Spain

Ripe and fleshy orchard fruits with a touch of citrus.  Excellent balance between acidity and a silky mouthfeel.  This white has a long, persistent finish.

40.00/Bottle 30.00/Bottle

 

2008 Peirano Estate Chardonnay, Lodi, California

Lemon meringue pie and buttery notes mingle with toasty vanilla.  12 months in oak for a lingering finish.

32.00/Bottle 24.00/Bottle

 

2008 Latour Chardonnay, Pouilly Fuisse, France

Hints of delicious white fruits and light buttered notes.  Finishes long.

48.00/Bottle 36.00/Bottle

 

2009 Laurenz und Sophie Singing Gruner Veltliner, Kemptal, Austria

Crisp, Cool, and unobtrusive with a white flower and white pepper edge.  An ideal pair with Thai cuisine

34.00/Bottle 25.00/Bottle

 

Nimbus Estate Sauvignon Blanc, Valle Casa Blanca, Chile

Single vineyard, with a splendid nose of mineral, fresh herbs, citrus, and lemon-lime which jumps from the glass. The wine is crisp and refreshing with superior depth and concentration.

32.00/Bottle 24.00/Bottle

 

2009 Canalletto Pinot Grigio, Delle Venezie, Italy

Lovely floral aroma and a rush of citrus acidity.  A balanced and refreshing iteration of the varietal.

32.00/Bottle 24.00/Bottle

 

2007 Russian Hill Pinot Noir, Russian River Valley, California

Focused notes of Bing cherry and Cola makes for a classic Russian River Pinot Noir.

50.00/Bottle 36.00/Bottle

 

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2010 Meeker Vineyards Roller Coaster Red Blend, Geyserville, California

Young, fresh, vital, and frisky, long in the middle and finish.  Intensity without weight and virtually no tannin.

40.00/Bottle 30.00/Bottle

2009 Arenal Carmenere, Colchagua Valley, Chile

Dark ruby-colored with an alluring bouquet of cedar, blueberry, and plum.  Supple notes of chocolate and fig come through showing the warmth of Colchagua.

32.00/Bottle 24.00/Bottle

 

2007 Perelada Tempranillo Crianza, Emporta, Spain

Cherry red middle layer.  Ripe fruits and toasted oak notes.  Fleshy with fine tannins.

32.00/Bottle 24.00/Bottle

 

2007 Paripaso Cabernet Sauvignon, Paso Robles, California

Beautifully deep red, exuding a strawberry jam bouquet.  Firm tannin backbone with a deep purple rim coated with black and red currants.  Complex, yet, very approachable.

36.00/Bottle 24.00/Bottle

 

2010 Carlos Basso Malbec, Mendoza, Argentina

Layers of saturated berry flavors and notes of cocoa fill out the palate, finishes incredibly soft considering harvest occured in 2010.

36.00/Bottle 27.00/Bottle