CAAMFeast Saturday, March 5, 2016 Tasting Menu

Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe

Foie gras mousse with nori rice puff cherry gelee and foie infused barrel aged gin martini foam

Thai Curry Puff – stuffed pastry puff with yellow curry powder curry, potatoes and carrots

Hakkasan

Heirloom Kalinga Unoy and brown rice Arroz Caldo served with chicken fat, chicken, scallion & green garlic confit, fried garlic chicharrones, quail egg, fish sauce and calamansi citrus

A tantalizing stir-fry of Hodo Soy’s signature tofu and chilies, balanced with the woodsy, floral aroma and tongue-tingling bite of Sichuan peppercorn

Give it to Me Guava – tropical guava pate de fruit layered with our signature 72% bittersweet ganache, glam with a picture of Harriet the flying alpaca

Vietnamese Cà Phê Sua – In Vietnam, no one begins a day’s work without a glass of Ca Phe Sua. Infused with Vietnamese espresso shots and smooth condensed milk, Sôcôla’s Ca Phe Sua truffle will help kick-start any morning

Classic Milk Tea – Malty and Silky with a strong burst of that “tea” taste with Straus organic milk

Jasmine Milk Tea – Green tea with strong floral notes from jasmine blossoms

Strawberry Jasmine Tea Fresca – A refreshing combination of strawberries blended with jasmine tea

Soy Milk Tea – The same great taste as Classic Milk Tea, with organic soy milk

Flower Drum
No. 209 Gin, elder flower liqueur, lychee, lemongrass, lemon
Named after a 1961 film adaptation of a novel by the same name by Chinese American author C.Y. Lee

The Debut
No. 209 Gin, Aperol, Calamansi, Orange Bitters served on the rocks
Named after a Filipino American indie film featuring Dante Basco

Mr. Miyagi
No. 209 Gin, Grapefruit, Red Bell Pepper, Shiso
Named after the character in the Karate Kid played by Japanese American actor Pat Morita

Remy VIP
Remy V and pineapple juice

Remy and Ginger Ale
Remy VSOP with Bruce Cost Ginger Ale

Bruce Cost Ginger Ale

Sapporo

*Menu subject to change

 Cecilia Sun Yun Chiang is a San Francisco culinary legend, credited for popularizing Chinese cuisine in the way that Julia Child did for French cooking. Chiang’s accidental foray into the restaurant business with her iconic restaurant, the Mandarin in 1960, turned American perceptions of Chinese cooking on its head. An extensive menu featuring then unknown dishes like Peking duck, sizzling rice soup and shredded abalone with bean sprouts brought the complex flavors of the Szechwan and Hunan provinces to a star-studded clientele, with regulars like Jackie Onassis, James Beard and Wolfgang Puck. No longer relegated to the takeout realm, Chiang’s vision ushered in a new way of thinking about and eating Chinese food that has forever altered America’s palate. Cecilia Chiang is 96 years old and currently resides in San Francisco, where she is an active philanthropist. Cecilia is the author of the cookbooks The Mandarin Way and The Seventh Daughter.

George Chen has been a serial entrepreneur for more than 35 years. Having worked in several of the top restaurants in Los Angeles and the Bay Area, Mr. Chen was always intrigued by the vision of bridging food and culture between the East and West. With extensive research and development, he opened his first restaurant Betelnut in 1995, introducing different Asian cuisines in the form of “Street Food”. The James Beard Awards nominated Betelnut in 1995 for the Best New Restaurant in America. After the success of Betelnut, George launched the multi-unit LongLife Noodle Company, which was named one of the “Five Hottest Concepts” in the U.S. by ChainLeader and Restaurant Hospitality magazine. In 1997, George saw the Second Coming of Shanghai as an international center for culture and the arts and developed Shanghai 1930 Restaurant. Shanghai 1930 was recognized as the best Chinese in the Bay Area and awarded full *** by the San Francisco Chronicle. Other restaurants Mr. Chen has created and owned include: Xanadu Restor~Asian Cuisine, Dragonfly Café & Restaurant and BeauCoup-Grand Bar Salon on top of Nob Hill in San Francisco. All his restaurants received top reviews and accolades from the press and media. George’s Shanghai-based restaurant projects include Shikumen Bistro, The Strip and Roosevelt Prime Steakhouse, which is rated as the best Steakhouse in Shanghai by several major publications. Aside from his restaurant developments/management, Mr. Chen has established China Eastwind – Fengyide Fine Wines & Spirits in Shanghai China. This is a full service importer/distributor/retailer of fine international wines doing business as Roosevelt Private Cellars & Wine Vault. His current project China Live and Eight Tables by George Chen in San Francisco will change the perception of Chinese cuisine in the West and is destined to be Chen’s legacy project. Prior to George’s hospitality career, he spent over ten years as a senior executive at Wall Street investment firms, Merrill Lynch, Lehman Brothers and Drexel Burnham Lambert. Concurrently Mr. Chen is also the Founder/CEO of e-Ha Company, Limited (e-Ha.cn, e-Ha.com). e-Ha (Electronic-Hospitality Arts) is a SaaS cloud-based mobile and e-Commerce company based in the Shanghai, China and Cupertino, California. Mr. Chen is a graduate of the University of California at Berkeley with degrees in Neurobiology and Psychology.

Brandon Jew’s childhood was flavored by trips to San Francisco’s Chinatown markets and time spent in the kitchen with his Chinese grandmother. This formative introduction to food had a lasting influence on Jew. After graduating from college, Jew decided to fully immerse himself in the gastronomic world and spent the next ten months traveling in Northern Italy, where he cut his teeth at the Ristorante la Pernice e la Gallina in Bologna. Jew’s time in Italy exposed him to a cultural pride and culinary integrity that echoed his own upbringing.

Upon his return to San Francisco, Jew stepped into a number of celebrated kitchens, including Zuni Café, Quince and the Museum of Modern Art in Shanghai to name a few. In 2010, Jew signed on as opening chef of Bar Agricole, where he wowed diners with his fresh combinations of authentic, seasonal Californian flavors and his masterful technique. Since leaving Bar Agricole in 2013, he has been teaching a ‘Chinese Classics Reinvented’ class at the San Francisco Cooking School, traveling to experience some of the best restaurants in the world and planning the opening of Mister Jiu’s. He is also featured on season two of the PBS show Mind of a Chef, Vice Munchies and the BBC show Ching’s Chinese New Year.