friendsgiving with Food & Wine
Some of the best memories come from gathering around a whole-hearted dinner table. This month, the Junzi team celebrated our very first New York City Thanksgiving with the amazing Food & Wine crew at our Morningside Heights store.
Our Head Chef Lucas Sin filled our table with simply comforting dishes, mixing American and international flavors and traditions.
you can't really do without brussel sprouts at a Junzi Thanksgiving.
Crispy brussel sprouts with ricotta, honey, and cumin, eaten with chopsticks is the way to go.⠀
we swapped out the usual mashed potatoes
for sugar-crusted fried taro. Pillowy bites of root vegetable wedges, balancing the line of sweet and savory.
why make the usual butternut squash cubes
when you can use tender rings of delicata squash, roast it in duck fat, and sprinkle crispy glistening bits of lemon chili oil lap cheong (Chinese sausage) all over it? We'll take seconds please.
Last year, we hosted a “Chinese Thanksgiving” at our New Haven store for our friends and family. We paired our cranberry sauce with Dong Po Pork Belly, braised low and slow, resting on a bed of staff-inspired molé and roasted turnips.
For our first Junzi Thanksgiving in New York City, we made a tradition to swap turkey for chicken as the bird of choice. Chef Lucas prepared a Hong Kong Soya Sauce Chicken stuffed with glutinous rice, an homage to Chef Chan Hon Meng’s Michelin Star soy sauce chicken stall in Singapore.
Cheers to Danica Lo and the F&W team for spending Friendsgiving with us.
Go here to see the full story over at Food & Wine!