We feel full, of gratitude (and food)
after a successful Chef’s Table 2018 series.
Junzi Chef’s Table: 56 courses, 9 months, and at least 18 14th century flame-roasted “peking” ducks later.⠀
Thank you, to the chefs, artists, makers and guests we’ve worked with, to feed the rich conversations surrounding the global influence of Chinese cuisine.
There are so many more stories to be told. Looking forward to 2019, we're excited to be part of the narrative.
Check out our quick recap below for some of our favorite snapshots from Chef's Table dinners this year, from all-star collaborators to dishes that made our mouths water.
Special thanks to these collaborators, farmers, sous, hard-working porters and beyond during every Chef’s Table seating this year. We couldn’t have done it without you:
(Burlap & Barrel, John Hutt, Rhea Teng, Wing on Wo & Co, Tango Gao, Museum of Food and Drink, Spring Street Social Society, Two Guys from Woodbridge, Union Square Greenmarket, River Garden Farm, Mei Lum, Michael Harlan Turkell, John, Ming River Baijiu, Consider bardwell, keith’s farm, Migiorelli Farm, Madura Farm, Luna Family Farm, Tsingtao, TapRm Renel, Ruoyin, and many more.)