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

Cooking Class March 26, 2011

 

Malee’s Thai Bistro Cooking Class

March 26th, 2011

Sign-up now for our upcoming March 26th 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), followed by a wine-paired luncheon hosted by Tyler Christensen (Beverage Merchant). Class starts with a glass of champagne at Noon on Saturday March 26th.  See you there!

What will we be cooking?

Tom Yum Gai Soup

Malee’s World-Famous hot and sour soup with; chicken, mushroom, galangal and cilantro.

Crispy Basil Chicken

A Malee’s Classic.  Crispy bite-sized chicken tossed in a molasses and roasted chili sauce served over flash-fried basil.

Vegetarian Arizona Heat Wave

Red curry coconut cream with mixed vegetables.  For a protein option we will have steamed tofu, smoked tofu, or our crispy fried tofu.

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.

XDL Championship Series

As always we want to keep you informed about happenings in “the Dale” and hope that you stop in to Malee’s Thai Bistro for a Rock Art Beer or a hand-crafted cocktail and some of our world-famous Thai food.  Here is something exciting happening in our little town.

April 1st – April 2nd, 2011

March 31st through April 2nd, 2011 the city of Scottsdale will roar to life with the XDL Sportbike Freestyle Championship.  Trick riders and vendors will take over the street on 6th avenue in Old Town Scottsdale from Wells Fargo to Civic Center Plaza.

Ticket Prices $10 to $20 this is a two-day event.

MORE INFORMATION:

Detailed Map of the Event - XDL Champinship Layout

Website for XDL – Click To View

Cooking Class March 12, 2011

Malee’s Thai Bistro Cooking Class

March 12th, 2011

Sign-up now for our upcoming March 12th 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), followed by a wine-paired luncheon hosted by Tyler Christensen (Beverage Merchant). Class starts with a glass of champagne at Noon on Saturday March 12th.  See you there!

What will we be cooking?

Tom Ka Gai Soup

Malee’s World-Famous hot and sour soup with; chicken, mushroom, galangal cilantro, and coconut milk.

Spicy Cashew Beef

Medley of beef, carrot, onion, cashew, mushroom and celery in our unique homemade chili reduction sauce makes this popular Thai stir fry a winner.

Burma Gai

Imported Burmese yellow curry simmered in a rich coconut milk with chicken, tomatoes and flat noodles. Sprinkled with crispy roasted onion.

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 March 12th, 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:

Laurenz und Sophie Singing Gruner Veltliner

The Laurenz V winery focuses on a single wine variety–Grüner Veltliner–that has long been a favorite in its native Austria, where it represents nearly a third of the country’s wine grape production. This wine comes from the Kamptal and Kremstal areas of lower Austria where the warmth of the Danube Valley meets the cool air of the Waldviertel region. This combination develops fresh, fruity flavors in grapes while maintaining excellent acidity.

Russian Hill, Russian River Valley, Pinot Noir

True to its place of origin, this Pinot is bold in its bright expression of Bing Cherry and cola flavors. The texture is luscious and a touch of acidity adds grace and elegance. This Pinot has beautiful ruby red tones and great clarity; overall it is a classic Russian River Valley Pinot noir.

Our Pink Ribbon Plan

 

October is Breast Cancer Awareness Month

We here at Malee’s have been touched personally by this disease.  Therefore, we are jumping in with the efforts of ONE HOPE WINES and featuring their Chardonnay for the month of October and into November.  Please help us support the cause of education, and prevention of breast cancer through early detection and treatment.  We know all too well how important early detection and treatment can protect the ones you love, and it is with humility and great relief that we can say that Deirdre Pain, owner of Malee’s Thai Bistro is a breast cancer survivor.

Women in the U.S. have a 1 in 8 chance of developing breast cancer.  ONEHOPE donates 50% of profits generated from the sale of every bottle of its Chardonnay to the National Breast Cancer Foundation.  The National Breast Cancer Foundation is focused on education, prevention from early detection and treatment and ONEHOPE is working toward a contribution goal of $100,000 this October alone.

The Wine

ONEHOPE California Chardonnay is hand-crafted with a blend of grapes from select vineyards throughout Napa, Sonoma and the Central Coast of California.  ONEHOPE Chardonnay is blended with Muscat and Chenin Blanc displaying a pale gold color with aromas of fresh apple blossom and honeysuckle.  Flavors of crisp pear and apple are vibrant on the palate, while its balanced oak and bright acidity makes this wine a great match with broiled or grilled seafood, poultry dishes and a wide assortment of cheeses.

 

 

Four Hundred for Four

The Times They Have a’ Changed

It was a two-line online want ad: Busy downtown Scottsdale restaurant looking for servers. Experience is not necessary with the right attitude. Bartending a plus.

Five minutes after Malee’s Thai Bistro owner Deirdre Pain posted it at 11:30 one evening, her e-mail account was flooded with applicants. Her BlackBerry, which makes a short “ping!” each time she gets new e-mail, chimed non-stop, like a winning slot machine. She got more than 400 responses, said Pain, who posted the ad two weeks ago.

With only four jobs to fill, that’s a lot of paper…

Read more: http://www.azcentral.com/arizonarepublic/business/articles/2010/09/10/20100910Tips-for-job-applicants,-businesses-copy.html?ref=nf#ixzz0zFpEvEca