Thai Food – California Wine – A Perfect Pair

Our next Wine Pairing Dinner on March 13th will feature wines from the Falcor Vineyard in Napa Valley. This exquisite winery scored in the 90’s on their first vintage and have not looked back since. We are pleased to pair their wines with the following courses:

1. A crab and rice ball appetizer with Sauvignon Blanc (white)
2. Ahi Larb Salad with Trousseu Gri’s (white)
3. Wild Ono with tri-curry with Chardonnay (white)
4. Drunken Noodle with crispy Tofu with Sangiovese (red)
5. BBQ Pork Satay with Zinfindel (red)
6. Singha Beef with Meritage (red)
7. Cheese and Fruit plate with Cabernet Sauvignon (red)

This will be our BEST Wine Pairing Dinner to date. The per person charge just covers the high quality of the Wine selections making the 7 course meal essentially FREE!!!!

6 P.M. at Rim Talay Thai Cuisine

7 courses from appetizers through desert

All paired with a different wine

$50.00 per person includes food and drink

Call 760-435-2007 or email us at to reserve your spot

Menu subject to change depending on the availability of fresh ingredients

Eating Thai Food

Thai food is eaten with a fork and spoon. Even single dish meals such as fried rice with pork, or steamed rice topped with roasted duck, are served in bite-sized slices or chunks eliminating the need for a knife. The spoon is used to convey food to the mouth. Ideally, eating Thai food is a communal affair involving two or more people, principally because the greater the number of diners the greater the number of dishes ordered. Generally speaking, two diners order three dishes in addition to their own individual plates of steamed rice, three diners four dishes, and so on. Diners choose whatever they require from shared dishes and generally add it to their own rice. Soups are enjoyed concurrently with rice. Soups are enjoyed concurrently with other dishes, not independently. Spicy dishes, not independently. Spicy dishes are “balanced” by bland dishes to avoid discomfort.

The ideal Thai meal is a harmonious blend of the spicy, the subtle, the sweet and sour, and is meant to be equally satisfying to eye, nose and palate. A typical meal might include a clear soup (perhaps bitter melons stuffed with minced pork), a steamed dish (mussels in curry sauce), a fried dish (fish with ginger), a hot salad (beef slices on a bed of lettuce, onions, chilies, mint and lemon juice) and a variety of sauces into which food is dipped. This would be followed by sweet desserts and/or fresh fruits such as mangoes, durian, jackfruit, papaya, grapes or melon.

King Chulalongkorn the Great (Rama V) is largely credited with modernizing Thailand in the latter half of the nineteenth century; he was educated by an Englishwoman, courted Western diplomats and leaders and travelled abroad. One morning he ordered his kitchen to cook a multi-course Western meal and invited the British consul over, sat him down and asked him to ‘eat as they do in Europe’ so that he could observe their table ‘skills’. After everything was done, the King decided he had no use for a knife when eating Thai food (for it was all already chopped up), but found the fork and spoon handy and so begun the use of cutlery in Thailand. Nowadays everyone uses the fork to push the food onto the spoon (in your right hand), which then goes in your mouth. The fork, however, never does.


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