Take an international cuisine, add one entertaining chef, throw in a bunch of “saucy’’ women, and pair this dish with a few glasses of sweet aromatic wine.
Oh, and one more item to make it complete.

“The main ingredient is fun,’’ said Jackie Selby, the organizer of Girls Night Out, an easy-going, “edutainment’’ cooking class offered by Distinctive Kitchens once a month.

Launched in May 2005, a few months after the downtown Pensacola store opened, Girls Night Out was designed to give “women an alternative for entertainment and a chance to get together with friends to taste a variety of foods without having to go to a restaurant,’’ said Selby, education director for Distinctive Kitchens.

In addition, women attending the class “learn about the signature dishes that are prepared that night. They also are going to learn about that cuisine, what makes it different from other nationalities and what makes it distinctive from other cuisines,’’ said Distinctive Kitchens owner Robin Martin.

The class, which has limited seating, offers a local chef who cooks a certain themed dish.

Because we ladies want to have someone else cook for us, the class is a demonstration only.

Recently, I went to one of the Girls Night Out events, which had a theme of Thai cuisine. I am interested in learning more about ethnic cuisines and learning to prepare some of the Thai dishes at home. I like the simplicity and the healthiness of the Thai food. Preparing the dishes requires no special kitchen tools. It is a traditional “one skillet” home cooking.

The 2 ½-hour evening featured chef Keith Hoffert of Versailles restaurant. He made jokes and was entertaining as he showed us how to make three Thai dishes: Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens, Shrimp Phad Tai, and Seur Rong Hai (Crying Tiger).

Throughout the evening, many women chatting, sipping wine, taking notes, asking questions and really enjoying the cooking show. Homemaker Joanna Hogan, 30, who was attending Girls Night Out for the second time, came with friends Julie Baker, 35, and Shae Vernier, 30.

“I thought it would a fun time. Spend some time together, just us girls hang out, drink wine,’’ she said.

After Chef Hoffert finished preparing a meal, we were given small portions of the Thai dishes. My favorite was the salmon dish, because I really like all the ingredients: green leafy vegetables, garlic and salmon, all of which are very healthy for you. Layered by greens and noodles on the bottom, and pink salmon in the middle, then topped with scallions and garlic on top made the Grilled Garlic Salmon dish very colorful and presentable. The garlic really compliments the salmon. The made-from-scratch dressing adds just enough tang to excite your taste buds. The best part is it only took about 30 minutes to prepare this delicious and healthy dish.

Salmon is a fatty fish that is a good source of omega-3 fatty acids, which are important for a healthy heart, said registered dietitian Marie Mott.

“One to two servings of fatty fish a week is a good idea to include in a healthy diet,’’ Mott said.

Chef Hoffert added, Thai food in general is good for you, especially if you are on a low-carbohydrate and/or low-fat diet.

“Most Asian dishes … are low in saturated fat,’’ and that Thai cuisine is colorful and not just hot but flavorful, and the taste is never what you expect.

He is right, too. Some of the participants said the food was not as spicy as they expected and it was delicious.

Throughout the cooking demonstration, Chef Hoffert shared a few of his cooking tips and encouraged women to be creative and adventurous. The evening was very entertaining and educational. Dressing attire was casual, with the atmosphere was relaxing.

To learn more about Distinctive Kitchens future Girls Night Out event, visit www.dk4u.com and click on Pensacola calendar.

One last thing: For those who are interested in learning the finer points, sit close to the chef.

Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens

10 cloves thinly sliced plus 2 cloves minced/pressed garlic
½ cup water
½ cup white wine
½ cup granulated sugar
2 tbs. butter
2 tbs. fish sauce
3 tbs. lime juice
2 teaspoon ginger, mince
2 teaspoon curry paste
6 (6 oz.) salmon fillets
8 oz. dried rice noodles
½ cup thinly sliced shallots
2 cups halved snap peas
¼ cup thinly sliced scallions
5 cups baby greens

Marinade for the salmon: Combine fish sauce, lime juice, 1 clove pressed garlic, ginger, and curry paste. Mix well in a bowl. Remove ¼ cup of the mixture and set a side.
Add salmon to remaining mixture and marinate in the refrigerator for 30 minutes.
Preheat the grill.
Combine garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy (garlic shouldn’t be mushy). Remove garlic to cool. Reserve syrup for the dressing.
To the reserved syrup, add the reserved marinade mixture and 1 clove pressed garlic to be used as a dressing and set a side.
Heat 2 inches of oil in a large, deep pot to 350 degrees. Fry rice noodles according to the package directions, a few at a time, draining on paper towel (They will look like Styrofoam). Keep oil hot for the next step.
Coat shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set a side.
Grill salmon about 5 minutes per side, or to the desired degree of doneness.
Mix the snap peas, scallions and greens in a bowl and toss it with the dressing. Divide greens among 6 plates. Top each plate with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic.