Event: Are You What You Cook?

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.

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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

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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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