Refinery 507 of Waseca has held several events that offer unique experiences to the locals. One that is becoming a staple event is the Thai Takeover.
This year’s Thai Takeover featured a three-course meal. The appetizer were two spring rolls, one with shrimp and one strictly veggie, served with a sweet and sour sauce. The main course was a green chicken curry served with shrimp fried rice. The third course, a palette cleanser, was pieces of watermelon, a refreshing taste after a hefty meal.
For those daring to taste the spicy side of Thai food, there was a sauce with red chili pepper, bits of onion, and a mixture of oils and fish sauce. This editor never claimed to be a food critic, but aside from getting used to the smell, that fish sauce was insanely tasty and not too spicy for my palette, and I can barely handle jalapenos at the best of times.
There were two separate times to enjoy the meal: 6 p.m. or 7:30. While not expecting to have any food, I was glad to have a chance to experience a Thai Takeover like a paid customer would. The three-course dinner was based on Benya Kraus’s cooking. Originally from Northern Thailand, many may know her through husband Steve Kraus, who grew up in Waseca, or daughter Benya, who is also heavily involved in many things within and outside of town.
I had the pleasure of sitting with Steve during the event. Although my time with him was more conversational than an interview, he gave plenty of information about the event and its background. He met Benja through his work in Thailand shortly after earning his law degree in college. The two had one child: Benya.
Although Benya helped serve the food, it was Katie Zimmerman and Brian Hopkins, Benya’s cousins, who cooked and prepared the food that night. Steve and Benja helped with meal preparations, such as making the spring rolls. However, Zimmerman and Hopkins were trained in the cooking by Benja. Hopkins was a successful baker in Boston, and Zimmerman also has plenty of cooking experience. Most of the ingredients were locally sourced through Cedar Crate Farm in rural Waldorf.
The spring rolls were made with rice wrappers, which were opaque and allowed you to see the colorful vegetables within. While I initially thought the white stringy bits in the spring rolls were rice noodles, Steve Kraus explained that they were mung beans. The beans are usually green and look like a caper, but they grow sprouts. These were the part of the mung bean that were used for the rolls.
The second course was excellent. The fried rice was the usual standard rice with shrimp, but that homemade taste elevated it. And the green curry…I knew I liked curry, but wow. The chicken, the rice noodles, the red bell peppers, the green sauce…it left me speechless. And you can’t go wrong with watermelon, especially as a pallet cleanser.
Benya was very cordial, and near the end of both reservations, she thanked everyone for coming and made sure Zimmerman and Hopkins received the recognition they deserved. Refinery 507 may have an event that was a hit, as 30 attended the first session, and several more filled the bar area as the first session of Thai Takeover wrapped up.
