Every year for our friend Bill Grant's birthday, Nick makes an elaborate Thai dinner. I usually head to Brooklyn to help him prep. This year, I was part of the assembly line to put together these hors d'oeuvre. Vietnamese-style spring rolls (with shrimp, Thai basil, mint, a slice of scallion), pineapple discs topped with spiced ground pork and a slice of hot red chili (served in Chinese soup spoons) and spiced peanuts. And this was just the beginning.
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