Chinoiserie
The SCAN event at the Bull & Bear Club Saturday evening was a ritzy affair, and true to today's food scene, the chefs were rock stars for the night
Jimmy Sneed did not disappoint- he had the crowd in the palm of his hand as he demonstrated the complexities (cream and red peppers) of his signature Sweet Red Pepper Soup with fresh crabmeat- I was not excited about it beforehand, but it stood the test of time and made me a bit nostalgic for the Frog and the Redneck. He also educated the crowd on the virtues of real salt.
Next up was David Everette, of Williamsburg's Blue Talon Bistro. He stretched the salad course as far as it could go with Cassoulet Loiseau, a dish featuring duck confit and escargot with a side microgreen salad with truffled croutons. Salad it was not. Extraordinary it was.
Jim Zhao, of the upcoming Fat Dragon Chinese Kitchen and Bar, prepared Grand Marnier Prawns. I am more than excited to have some high end Chinese on the north side !
Scott Drewno, of Washington DC's The Source created a Lacquered Chinese Duckling, with Steamed Buns and homemade House-Hoisin. The meat was moist and the skin crispy. Perfect to stuff in a freshly steamed roll.
Peter Chang, the elusively famous itinerant master of Sichuan cuisine dished up some spicy lamb Chops with sesame noodles. His food is really special. I have never been exposed to the nuance of spice like Chang serves up. And we sat at a table with his business partners Gen and Mary Lee- really nice folks.
Jimmy Sneed did not disappoint- he had the crowd in the palm of his hand as he demonstrated the complexities (cream and red peppers) of his signature Sweet Red Pepper Soup with fresh crabmeat- I was not excited about it beforehand, but it stood the test of time and made me a bit nostalgic for the Frog and the Redneck. He also educated the crowd on the virtues of real salt.
Next up was David Everette, of Williamsburg's Blue Talon Bistro. He stretched the salad course as far as it could go with Cassoulet Loiseau, a dish featuring duck confit and escargot with a side microgreen salad with truffled croutons. Salad it was not. Extraordinary it was.
Jim Zhao, of the upcoming Fat Dragon Chinese Kitchen and Bar, prepared Grand Marnier Prawns. I am more than excited to have some high end Chinese on the north side !
Scott Drewno, of Washington DC's The Source created a Lacquered Chinese Duckling, with Steamed Buns and homemade House-Hoisin. The meat was moist and the skin crispy. Perfect to stuff in a freshly steamed roll.
Peter Chang, the elusively famous itinerant master of Sichuan cuisine dished up some spicy lamb Chops with sesame noodles. His food is really special. I have never been exposed to the nuance of spice like Chang serves up. And we sat at a table with his business partners Gen and Mary Lee- really nice folks.