January 4th-10th

From his flagship restaurant, Pok Pok, in Portland, Chef Ricker shows us why he is considered one of the leading voices on Thai cooking.

Pork Satay

Northern Thai Curry Chicken

Phat Thai

Pork Satay + page 140 $14

coconut-ginger marinated pork loin, peanut sauce (page 281), cucumber relish (page 283), brioche bread

Northern Thai Curry Chicken page 214 $26

coconut curry braised chicken leg, Chinese wheat noodles, shallots, pickled mustard greens, chile paste

Phat Thai + page 221 $30

shrimp, tofu, stir-fried rice noodles, peanuts, fried egg, radish, bean sprouts, scallions, tamarind broth

Northern Thai Stewed Beef Short Rib + page 154

serves 4 $60

chile & soy simmered boneless short rib, kaffir lime, jasmine rice, Isaan- style warm mushroom salad (page 70)