Event: Are You What You Cook?

| July 9, 2008 | 1 Comment
  • 1 Comment

asian culinary forum

The Asian Culinary Forum is hosting a panel discussion with a group of celebrated San Francisco chefs. They’ll share how they developed their signature styles and how their personal and professional experiences have shaped their vision of Asian cuisine. Learn about Asian flavors and how local chefs successfully challenge public expectations.

The panelists are:
Kelly Degala, executive chef, Pres a Vi and Va de Vis
Eric Gower, personal chef and author Breakaway Cook
Michelle Mah, formerly executive chef, Ponzu
Kirti Pant, executive chef, Junnoon
Charles Phan, executive chef, Slanted Door Slanted Door
Linda Carucci (moderator), chef director, International Culinary School at The Art Institute of California — San Francisco

What: Are You What You Cook Panel discussion and wine reception. Slanted Door and Va de Vi will provide a light buffet of savory appetizers. Elaine Villamin, Eden Canyon Vineyards’ owner and winemaker, will be pouring tastes of her family’s fine Cabernet blend. Cookbooks written by the chefs will be available for purchase on-site from Book Passage, and the chefs will be happy to sign copies following the evening’s discussion.
Where: One Ferry Building, 2nd Floor, San Francisco
When: 6:00pm-8:30pm, Monday, July 21, 2008
How: $35 general admission, $25 restaurant trade or full-time student (with ID) Register to attend.
Why: What’s particularly compelling about the panel is the amazing diversity of their backgrounds and styles of cooking. For example, consider Eric Gower, a chef we interviewed on Bay Area Bites last year. We also reviewed his latest book, the Breakaway Cook. His experience living in Japan and curiosity about Asian ingredients have inspired a unique perspective and cuisine.

Here’s an example of his style of cooking. This recipe comes from The Breakaway Cook and is perfect for Summer.

Moroccan Morokyu

2 (or more) fresh cucumbers, peeled, seeded, and sliced into spears about 3 inces long and 1/2 inch thick
1 Tablespoon yellow miso
1 teaspoon pomegranate molasses

Arrange the cucumber spears on a plate. Mix together the miso and pomegranate molasses in a small bowl and place the bowl on the plate to serve.

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Category: asian food and drink, chefs, culinary education and classes, san francisco

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.
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