Sweet & Sour
October Junzi Chef's Table
The recipes we’re cooking from this month are very, very old.
For Chef’s Table in October, we partnered with vinegar expert Michael Harlan Turkell and vinegar purveyor Gotham Grove to explore the role of vinegar in Chinese cooking and how Chinese cuisine influenced the use of vinegar in cultures beyond.
Over 6 courses, we’ll examined how a slight twist in just the component of vinegar in traditional Chinese dishes can transform and transport flavor profiles into novel directions.
- Menu, October 2018 -
CUCUMBER
3 year plum vinegar, lemon, perilla, sichuan peppercorns
WONTON EGG DROP SOUP
5-year ginkgo ‘hyo’ vinegar, chicken wonton, chinese celery
WEST LAKE COD
8-year snail black vinegar, long beans, olives
SWEET & SOUR PORK
3-year winter melon vinegar, hawthorne, hazelnuts
BRAISED CABBAGE
black rice vinegar, superior broth, ham
MILLET RICE
3-year mugwort vinegar, koshihikari
APPLE MILK
sakamoto apple amber rice vinegar, milk
PINEAPPLE BUNS
aged plantain vinegar, pineapple custard
plating the 3rd course: west lake cod, leeks, snail black vinegar, potato
Turkell talking vinegar
First course: smashed cucumber, lemon, perilla, plum vinegar
The classic pineapple custard bun (港式菠蘿包) a Hong Kong bakery staple, was our last course in this meal.
2nd course: wonton egg drop soup with 5-year ginkgo ‘hyo’ vinegar, chicken wonton, chinese celery
Want to know the next theme and make a reservation before everyone else?