Gather to cook Mok Pah –a Lao dish of fish seasoned with herbs, wrapped in banana leaves and gently steamed – with Vekonda Luangaphay, founder of The Lao Project, founded to build a collection of tales on being Lao in America. The process is quiet and deliberate, Luangaphay says: Steam fills the kitchen. Hands move carefully. Nothing is rushed. You’ll prepare Mok Pah from start to finish, learning the techniques and small decisions that give the dish its soul. This is hands-on, slow-paced cooking rooted in tradition, not performance. Afterward, participants sit down to eat together.

Spots are limited to keep the gathering intimate.