Tickets are still available for the CAAMFeast Awards: Stories, Food & You, an annual cocktail gathering and culinary awards ceremony benefiting the Center for Asian American Media. Launched in 2013, CAAMFeast pays tribute to the stories behind today’s Asian American culinary luminaries and highlights their undeniable contributions to our ever-expanding culinary landscape. This one-of-a-kind evening features delectable tastings from award-winning restaurants and a moving, multi-media tribute to the year’s honorees. Attendees rub elbows with icons and game changers of the food world and participate in an exciting live auction, featuring exclusive tours, travel packages and coveted dining experiences at the Bay Area’s hottest restaurants.
This year, CAAM is pleased to honor the legendary Cecilia Chiang (The Mandarin), celebrated entrepreneur George Chen (China Live, Eight Tables by George Chen) and innovative, locavore chef Brandon Jew (Mister Jiu’s). Each honoree represents a distinct style and generation of Chinese cuisine, with approaches as diverse and complex as the culture itself. Our 2016 honorees find inspiration in the unsung narratives of Chinese cuisine, and their contributions transcend the porous border between nations, personal memory and popular culture. In concert with a new generation of Asian American food celebrities, fusion cookbooks, and a turn towards traditional Asian ingredients, they are revolutionizing our gastronomic preferences.
Join the Center for Asian American Media as we honor the culinary personalities who are rewriting the conversation around Asian American food.
Saturday, March 5, 2016
6-9 PM at One Kearny Club
23 Geary Street, San Francisco, CA 94108
Here’s a sneak peek at the 2016 CAAMFeast tasting menu with 7 tasting stations and specialty drinks and cocktails*:
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
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
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
Soy Milk Tea – The same great taste as Classic Milk Tea, with organic soy milk
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
No. 209 Gin, Aperol, Calamansi, Orange Bitters served on the rocks
Named after a Filipino American indie film featuring Dante Basco
No. 209 Gin, Grapefruit, Red Bell Pepper, Shiso
Named after the character in the Karate Kid played by Japanese American actor Pat Morita
Remy V and pineapple juice
Remy and Ginger Ale
Remy VSOP with Bruce Cost Ginger Ale
Bruce Cost Ginger Ale
*Menu subject to change
CAAMFeast 2016 Honorees:
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.
View the CAAMFeast website for a full list of Sponsors, Host Committee and Honorary Host Committee members and previous Honorees.
All proceeds support CAAM’s legacy and future as the nation’s leading Asian American media arts organization committed to telling the stories of our communities. All donations are tax-deductible.