TALKIN BOUT MY GENERATION: CHEFS RE-INVENTING ASIAN CUISINE
Monday, August 22, 2011, 6pm – 9pm, San Francisco Ferry Building
Join the Asian Culinary Forum for an exciting evening with Chefs/Restaurateurs and culinary innovators who are challenging our ideas of "inheriting" cuisines and culture, and pushing the concept of Asian restaurants to new horizons.
6pm - 7pm Food & Drink Tasting featuring tastes from Namu, New Delhi, Spice Kit, Hapa Ramen, Hodo Soy Beanery, Bex Winery, and Momokawa Oregon Craft Saké
7pm - 9pm Panel Discussion featuring:
- Dennis Lee, Chef & Co-owner, Namu
- Richie Nakano, Chef and Founder, Hapa Ramen
- Sarah Dey, Chef & Manager, New Delhi
- Wilfred Pacio, Founder, Spice Kit
- Thy Tran (moderator), Founder & Director, Asian Culinary Forum
Tickets are $35 each. As our events usually sell out, purchase your ticket today.
ABOUT THE PANELISTS
Richie Nakano, Chef, Hapa Ramen
Coupling ingredients from the best farms with modern techniques like sous vide and low-temperature stock-making, Richie Nakano is helping evolve the traditional ramen recipe. The goal? To feed guests with an outstanding new ramen bowl: one that represents the distinctive bounty of the Bay Area and the tastiness that every season has to offer. Nakano uses great ingredients and pays detailed attention to the craft with a dash of imagination. Prior to launching Hapa Ramen, now at the Thursday Ferry Plaza Farmers Market, Richie was sous chef at Nopa.
Wilfred Pacio, Founder, Spice Kit
Wilfred Pacio is the founder of Spice Kit, an Asian fast casual restaurant concept serving Asian street food in San Francisco's Financial District. A fine dining chef by training, Wilfred has worked among some of the best chefs in the world including Thomas Keller. A graduate of the French Culinary Institute and Stanford University, Wilfred worked as part of the opening team at the Michelin 3-Star, Per Se, in New York City before moving to Yountville, CA to take on various initiatives for the French Laundry and heading the Information Technology department for the Thomas Keller Restaurant Group.
For more information: www.spicekit.com
Dennis Lee, Chef, Namu
Chef and co-owner Dennis Lee runs Namu (“tree” in Korean) with his close-knit family. Trained by his mother, Dennis is pioneering new cuisine that draws from the local bounty and talent of the Bay area. Heralded as a notable addition to California Cuisine, Namu features an eclectic menu ranging from raw items such as crudo of both local fish and wild fish flown from the Tsukiji market in Japan, crispy items like sea urchin wrapped in shiso, braised meats and vegetables, and a binchotan-fired grill that produces sake-marinated organic pork ribs, Kobe-style skirt steak and pristine, local, line-caught fish.
For more information: www.namusf.com
Sarah Dey, Manager and Chef, New Delhi
Taking cues from her father, chef/owner of New Delhi, Sarah is the second generation of the 23-year-old restaurant, a San Francisco culinary institution that has helped shape Indian cuisine in the Bay Area. Offering a fresh perspective on traditional Indian food, Sarah is learning from the best, her own father, Ranjan Dey, host of the PBS special, My India.
For more information: www.newdelhirestaurant.com
Thy Tran, Founder and Director, Asian Culinary Forum
Professionally trained as a chef, Thy found her true calling in writing about the history and culture of food, teaching creative nonfiction, and specializing in educational programming within the culinary arts. She is currently teaching Food as Art & Activism in the Geneva Car Barn & Powerhouse’s community arts program for youth.
FOR MORE ABOUT THE ASIAN CULINARY FORUM, VISIT: www.asianculinaryforum.org
When & Where
Asian Culinary Forum
The Asian Culinary Forum presents multidisciplinary, educational events and programs that celebrate the rich history and culture of Asian food and drink around the world. We are an all-volunteer, 501(c)3 nonprofit based in San Francisco.