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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.

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- 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

plating the 3rd course: west lake cod, leeks, snail black vinegar, potato

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Turkell talking vinegar

Turkell talking vinegar

First course: smashed cucumber, lemon, perilla, plum 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.

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

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?


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