Let’s go international with flavor filled rice dishes.  Risotto that is feel-good light with peas and lemon, and basmati that will transport you to southern Asia.  Learn how to get into those baby coconuts with ease as we make our own coconut milk for the basmati rice.

Pat got into the international cuisine scene in college where she had many friends from all over the world and enjoyed dinner and party get-togethers with them.  She spent a year working in a Seattle Korean restaurant while living with the family.  In the late 1980’s Pat started investigating the raw food aspects of culinary practice and typically eats a mostly raw food diet in the summer months.  She is currently studying with chef James Sant in his online Plant Food Culinary Program.