Dinner Lab in NYT today with a little mention of my pop up I did in college. 

Dinner Lab in NYT today with a little mention of my pop up I did in college. 

My recent dinner with Al Fresceaux, a pop-up in New Orleans! We had a great time! Al Fresceaux will host four more dinners with other chefs this year. Please check out their facebook page if you’re interested! This was the menu I created. 

Al Fresceaux 12.01.2012

Kao Tom Nam Yen rice with spiced ice cubes, salted fish, sauteéd chinese watercress and shredded eggs 

2011 Font Mars Picpoul de Pinet, Languedoc, France

Pla Goong a shrimp salad with chopped green mangoes, shallot, coconut flakes, mint, lemongrass, dried Thai chilies, and toasted rice

NV Avingo Vi D’ Agulla, Catalouia, Spain

Moo Palo braised pork belly and rehydrated shiitake mushrooms with hard-boiled eggs, blanched spinach, and pickled carrots

2011 Domaine du Vissoux Pierre Chermette Beaujolais

Kanom Jiin

2010 Eugen Mueller Forster Marieugarteu Riesling Kabinet

Gang Fak Tong kompucha pumpkin with palm sugar and coconut broth

11.28.12 Dinner Lab Menu

I want to share my next Dinner Lab menu to you guys! This event sold out to the members so we never open it to the public. I’m very exciting to be cooking this dinner with Chef Francisco “Paco” Robert.  We’re creating a seven course Laotian meal together! We’re very excited and have been working really hard. This menu includes all kind goodness: oxtail, ducks, squid, shrimps, turkey, catfish, and pork ears! 

Salat Luang Prabang

Salad of ground turkey with toasted lime-cured baby shrimps, chinese celery, ginger, and spiced peanuts

Keng Bouad Mak Fak Kham

Silky coconut pumpkin soup with caramelized oxtail

Yum Makeua

Spicy grilled eggplant and calamari, roasted garlic and shallots, mint, and seseme seed

Khao Cari Ped

Turmeric laced jasmine rice with a curry of Louisiana duck, friend shallots, and scallions

Pa Pao

Lemongrass and coriander rubbed local fish steamed in banana leaves

Oaw Moo Sai Pakkat

Luang Prabang braised pork shoulder with Chinese mustard greens, limes leaves, dill, and crispy pork ears

Khao Neeo See Dam

Black rice pudding with toasted sesame seeds, cilantro leaves, mangos, and fried shallots

Here are some photographs of my latest dinner with Dinner Lab on October 3rd! Most of these photographs are taken by Matthew Hinton from NOLA.com/ The Times Picayune. I pretty much went to the website and dragged the photos to my desktop. You guys should go to the link below and read more about the event. If you’re planing to visit New Orleans, this would be a great event to go to!

Dinner Lab on NOLA.com/The Times Picayune and WWOZ Radio

"Pollan discusses America’s dilemma regarding food production and consumption and examines the ways in which Americans produce their food and make their meals, the subjects of his 2006 best selling book "The Omnivore’s Dilemma: A Natural History of Four Meals."

Produced by Bill Matthiesen ‘70, Berkshire Film & Video, www.bfv.com

Ted Talk

Ann Cooper talks about School Lunch in the United States. 

Watch a 5 minutes Youtube video about the Edible Schoolyard

by Chris Taylor

"Food had power. It could inspire, astonish, shock, excite, delight, and impress. It had the power to please me…and others. This was valuable information."

from Kitchen Confidential : Adventures in the Culinary Underbelly by Anthony Bourdian

"In my country today, one doesn’t have to be very wealthy in order to have the services of someone who doubles as washing machine, dryer, garbage disposal, salad mixer, vacuum cleaner, and bed-maker, who responds with a human voice, and who even says thank you when she gets her meager salary. When I was a child, the servants’ lives and miracles fascinated me…I discovered Mexico through them, and not even Bernal Diaz del Castillo had better guides."

— by Elena Poniatowska, "A Question Mark Engraved on My Eyelid."  I passage is cited in Translated Woman: Crossing the Border with Esperanza’s Story by Ruth Beharp.243

I asked the server what to get and he suggested this combination! The flavors combined perfectly! You must go if you’re nearby. Portland Bagelworks 500 NW 23rd Ave. Portland, OR 97210 (503) 227-2356

I asked the server what to get and he suggested this combination! The flavors combined perfectly! You must go if you’re nearby. Portland Bagelworks 500 NW 23rd Ave. Portland, OR 97210 (503) 227-2356

"Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect."

— from Kitchen Confidential : Adventures in the Culinary Underbelly by Anthony Bourdian

I never post anything that didn’t taste good to me. You must get it with a cup of espresso. This deliciousness served at The Gaufre Gourmet food cart at SW 9th Ave, Portland, OR 97205 (503) 505-0232. 

I never post anything that didn’t taste good to me. You must get it with a cup of espresso. This deliciousness served at The Gaufre Gourmet food cart at SW 9th Ave, Portland, OR 97205 (503) 505-0232. 

I just got back from a trip to Portland, OR. I love the city! 

I just got back from a trip to Portland, OR. I love the city! 

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