You probably know that Chefs Lisa Carlson (above, left) and Carrie Summer (above, right) helm Chef Shack, one of the most creative and popular street food operations in the Minneapolis / St. Paul metro. You probably don’t know that as we struggle to keep our sidewalks and cars shoveled and de-iced, the duo travels the world in search of culinary inspiration. At the moment, they’re in Thailand.
Chef Summer writes:
“Thailand has been beautifully superb as usual. We’re feeling rested and fortunate to travel again this winter. The cuisine of Thailand is so good and fresh, everyone cooks from scratch, and markets are full of produce and mise en place. Fish and fermented fish are central to Thai food, as are lime, sugar, ginger, lemongrass, and curry pastes. Most of the pictures I sent were from the Thai islands here in the Gulf [of Thailand] called Koh Tao and Koh Phangan islands. We’re chillin’ for 1 more week in Thailand, then we’re off to southern India!”
Of the photo above and to the right, she notes: “This is typical of Thailand. Stunning beaches and food everywhere, especially restaurants on a stick from the mountains, trains, streets to the surf. Inexpensive and deliciously fresh.”
Left: “Traditional Pad Thai. This was Chef Carlson’s pick of best dish so far on our journey. Perfectly fresh cooked shrimp, pungent fish sauce, squeeze of lime, Thai chillies, peanuts and excellent noodles!”
Right: Glass noodle seafood salad. Asked whether we’ll see Thai dishes appear at Chef Shack, Summer writes: “While we adore Thai cuisine, I think flavors, rather than entirely Thai dishes, will continue to show up on our menu… i.e: ginger, chillies, lemongrass, lemon leaf, etc.”
“Thai beaches are spectacular!”
Left, a Thai flower. Right: “Seafood… so fresh and abundant. Enjoying it raw, pickled, and especially grilled!”
Learn more about this business in Heavy Table’s Atlas of Ethical Eating and Drinking.