Asian Am Chefs – JadeLuckClub http://jadeluckclub.com Celebrating Asian American Creativity! Thu, 08 Dec 2016 19:53:17 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.1 Kogi BBQ and Setting Up Your Own Neighborhood Hawker Food Court http://jadeluckclub.com/food-trucks-setting-neighborhood-hawker-food-court/ http://jadeluckclub.com/food-trucks-setting-neighborhood-hawker-food-court/#respond Mon, 16 Jan 2012 09:13:23 +0000 http://jadeluckclub.com/?p=2975

Roy Choi Kogi BBQ The Daily Beast JadeLuckClub Jade Luck Club

Roy Choi, chef and owner of Chego restaurant and the Kogi Korean taco trucks in Los Angeles, Axel Koester / Redux

Before Kogi, most Los Angeles residents only had only glimpsed food trucks from afar, sitting in a parking lot or next to a construction site. 

This was in The Daily Beast about Roy Choi, the 41-year-old founder of Kogi BBQ food trucks. Now Choi, a 2010 Food & Wine Magazine Best New Chef recipient, has started his fifth food venture called Sunny Spot,  Choi’s take on a Caribbean roadside cookshop.

For the full article, click here.

Choi’s success begs several questions:

1) Where is my Kogi BBQ in Boston?!

2) Indeed, why not more major cities?

3) If he can do it, why can’t YOU? Food trucks can go upscale? Oh yeah! Choi laid the groundwork, now it’s up to you!

4) Is this how social media can spawn new food concepts?

 “It challenged a lot of people’s barriers and definitions of what is clean, what is dirty, what is right, what is wrong, without knowing it,” says Choi. “Before Kogi came out, we called them roach coaches. We called the stuff outside of clubs dirty dogs, danger dogs, death dogs. It’s that Western privileged mind-set: That’s dirty, that’s f—ing underground, that’s ghetto…We took away that ridiculous, passed-on, generational, privileged stereotype towards food that Latinos have been eating for a long time, or street food in general…We’ve stopped downgrading a certain segment of society. That’s pretty cool.” from The Daily Beast

and here’s his concept (that’s where YOU come in!):

The recognition from Food & Wine, the first time the magazine awarded Best New Chef to a food truck, helped legitimize the trend, and, Choi believes, street food is what can save our cities.

“We can take empty gas stations and empty parking lots, we can take under performing centers, we can turn those into little hawker centers like they have in Singapore,” he says. “Then we can encourage small business to come in and make a delicious dish with one thing, like this Cuban sandwich you’re eating. Just make one thing and then just transform our city into a city that’s filled with just small vendors serving the most delicious thing that they can.” from The Daily Beast

p.s. Please start one in Boston!

p.p.s. Thank you to Nathalie for sending this link my way!

p.p.p.s. Here are three recipes by Roy Choi by way of Food and Wine Magazine.

 

 

 

 

 

 

 

 

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Korean BBQ Family Recipe for Kalbi plus Momofuku’s Recipe http://jadeluckclub.com/korean-bbq-family-recipe-for-kalbi-plus-momofukus-recipe/ http://jadeluckclub.com/korean-bbq-family-recipe-for-kalbi-plus-momofukus-recipe/#comments Fri, 29 Jul 2011 08:11:01 +0000 http://jadeluckclub.com/?p=1327

Celebrity Chef Bad Boy David Chang Momofuku Korean American Famous JadeLuckClub David Chang, America’s Favorite Bad Boy Celebrity Asian American Chef

Give this man his own cooking show! I love this guy even though he’s arrogant and bad ass! Actually, that is what I love about him. My husband bought me his cookbook and I read it like a novel but didn’t actually cook out of it. His story about how pig headed he is and was is part of his charm. You have to give the man credit for getting up again and again to make his restaurants succeed. Now, he’s the toast of the New York restaurant scene. Not bad!

My husband (just giving credit where it is due) suggested that I post on Asian restaurants. I love home cooking and my favorite magazine for that is Saveur which also has a great website if you don’t want to subscribe. I actually have years of this magazine carefully saved just because I love reading it and even, on occasion, cook from it. So this is my first recipe post. It’s my Korean mother-in-law’s recipe for Kalbi/Bulgogi marinade (and she’s an excellent cook) coupled with Momofuku’s version. I don’t know anyone who doesn’t love this and it’s perfect for a summer BBQ.

Momofuku Kalbi Marinated Hanger Steak

David Chang Momofuku Kalbi Marinated Hanger Steak JadeLuckClub Jade Luck Club Bad Boy Chefs Celebrating Asian American Creativity
Hanger Steak:
2 c apple juice
1/2 c light soy sauce
1/2 yellow onion, thinly sliced
5-6 garlic cloves, thinly sliced
1 tsp sesame oil
1 tsp fresly ground black pepper
Four 8 oz hanger steaks1. Make the marinade: combine all of the ingredients in al arge freezer back and mix to combine. Add the steaks and marinate for 24 hours.
2. Grill for 6-10 minutes total for medium rare, let them rest for at least 5 minutes.
3. Cut against the grain.

For ssam: serve with rice on bibb lettuce with Maldon and sauces

Ginger Scallion Sauce:
2.5 c thinly sliced scallions (1-2 large bunches)
1/2 c finely mined peeled fresh ginger
1/4 c neutral oil
1.5 tsp light soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt or more to taste.

Momofuku David Chang best Korean Kalbi BBQ recipe for marinade JadeLuckClub Jade Luck Club Celebrating Asian American Creativity

My  Korean Mother-in-Law’s Kalbi Marinade

1/2 cup soy sauce (we use Kikoman’s and the brand of soy sauce does make a difference!)

2 tablespoons of finely minced garlic (use fresh and not from a jar please! Mash garlic with flat of a knife and then mince finely)

1/4 cup finely minced green onions (also called scallions). My mother-in-law julienne’s each green onion (after washing carefully to remove dirt) into about 4 long lengths, then minces this finely.

1-2 tablespoons sesame seed oil (the Asian variety. It should be nut brown and smell fragrant)

2 tablespoons sugar (white granulated is fine)

3 pounds of beef

Kalbi BBQ recipe Momofuku JadeLuckClub Jade Luck Club

1) Wash beef strips, trim fat and dry.

2) Sprinkle sugar on beef — an additional 6 tablespoons and mix thoroughly.

3) Combine rest of marinade ingredients in a large bowl. Add the liquid from the beef in sugar.

4) Dip beef into marinade one at a time and lay in a pan.

5) Leave to marinade for an hour or more refrigerated.

6) Cook on a grill until done. Serve with rice.

 To view any book more closely at Amazon, please click on image of book.

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Rising Chef Star: Eunice Feller Threw Down with Bobby Flay Over Boston Cream Pie http://jadeluckclub.com/rising-chef-star-eunice-feller-threw-down-with-bobby-flay-and-then-the-phones-never-stopped-ringing/ http://jadeluckclub.com/rising-chef-star-eunice-feller-threw-down-with-bobby-flay-and-then-the-phones-never-stopped-ringing/#respond Fri, 24 Jun 2011 08:04:26 +0000 http://jadeluckclub.com/?p=805

rising star pastry chef throw down with bobby flay JadeLuckClub Best Asian American Notable Chefs

I met Eunice and her husband Steve when they opened their first bakery cafe in Newton. It wasn’t hard to meet them; they were working there day and night, just the two of them. Eunice ran the kitchen and baked all night long and into the afternoon making spectacular delicious creations, even some with an Asian twist like her Hong Kong Ding Dong — think upscale Ding Dong flavored with Green Tea. Steve ran the front of the cafe, consistently pleasant and helpful despite working 24/7.

When I heard Eunice was on Throw Down with Bobby Flay for her justly famous Boston Cream Pie Cake, I was thrilled. Finally, they are getting the recognition they deserve. I expect Eunice to become a rising star not unlike Boston’s other celebrity Asian American pastry chef, Joanne Chang. There is plenty of room! With two outposts thriving in Newton AND a new baby, they are certainly as busy as ever. I can’t wait to see what happens next!

Here’s her bio:

Eunice Feller, chef & owner of Bread and Chocolate, is a graduate of the Professional Chef Program at The Cambridge School of Culinary Arts.  Graduating with honors, she was presented with the Young Professional Award from the prestigious L’Académie Brillat-Savarin for her “unparalleled dedication to the culinary arts and possessing the ‘fire in the belly’ to become one of tomorrow’s culinary stars”.

Eunice holds a BFA from Otis Parsons College of Art & Design and an MFA from the Claremont Graduate University.  Always seeking a creative outlet, her photographs adorn the café interior and this website. When not in the kitchen, she daydreams about traveling to Abruzzi.

best boston cream pie throw down bobby flay eunice feller bread and chocolate newton massachusetts jadeluckclub jade luck club

This is a write up on her Bobby Flay encounter:

Throw Down with Bobby Flay (Newton Tab)

“Bakery owners Eunice and Steve Feller not only opened a second store in Newton Highlands days after welcoming their son Dominic to the world, but they went head-to-head in a bake-off style competition with celebrity chef Bobby Flay for the Food Network show “Throwdown.

Although Flay won the bake-off on the show, after judges picked his pie over Bread & Chocolate’s, Eunice said the experience was worth it.

“He was very gracious though, he liked it very much,” said Eunice. “I don’t remember much of it because it was so ready, set, go and no stopping. And you’re in front of a live audience. My aim was to just make the cake.”

From the other side of the competition on camera, Eunice’s husband had another perspective.

“[Flay] was blown out of the water, there were times when the [network] staff were watching my wife and their jaws were dropping,” said Steve. “They were impressed by the preparation and the flavor of it.”

p.s. The recipe is here.

 

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Joanne Chang: An Empire Built from Flour (and sugar & eggs & Harvard) http://jadeluckclub.com/joanne-chang-an-empire-built-from-flour-and-sugar-eggs-harvard/ http://jadeluckclub.com/joanne-chang-an-empire-built-from-flour-and-sugar-eggs-harvard/#respond Wed, 22 Jun 2011 08:35:26 +0000 http://jadeluckclub.com/?p=802

Joanne Chang Meyers and Chang Flour rising Food Network Star rising celebrity Pastry Chef empire food empire restauranteur JadeLuckClub Asian American Celebrity Chefs Jade Luck ClubMochi Magazine Blog: Empowering Asian American Girls gave me permission to repost their great piece on Boston rising food star, Joanne Chang. She followed her Harvard degree with another degree as a pastry chef and is now growing her foodie empire with multiple locations and a popular cookbook. I used to live near her first outpost in the South End, Boston and I can personally vouch for her amazing food. My friend Capability:Mom met her at a press junket and she got Chang to agree to do an interview with me. Here’s hoping!

Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe by Joanne Chang

To view her cookbook more close at Amazon, please click on image of book.

“Make life sweeter…eat dessert first!”

Boston Pastry Chef Joanne Chang Follows Her Sweet Tooth to “Flour”

By Stephanie Lee

We all know the question every grown-up loves to ask and every teenager hates to answer: “What do you want to do when we grow up?” For Joanne Chang, the answer seemed to lie in science and mathematics. As the owner of the famous Flour Bakery in Boston, she is an inspiring example of how an arbitrary childhood interest can be transformed into a viable career.

A beloved local pastry chef, she has established herself in a field unexpected of most business majors. Her determination and passion for desserts won her bakery features and accolades inGourmet and Food & Wine, as well as numerous awards in Boston Magazine. In fact, she challenged Bobby Flay with her famous sticky sticky buns on the Food Network’s Throwdown with Bobby Flay—and won.

Photo Credit: Joanne Chang

Not that life was always this sweet. Chang grew up in a traditional Chinese household, and though she might not have had a tough tiger mom, she admits in her recently published cookbook, “I rarely had the chance to indulge my sweet tooth. Most Chinese meals end with nothing sweet [so] I wasn’t introduced to the idea of dessert until around 10[-years-old] or so, when I started going to sleepovers with my friends and eating at their houses more.”

But once she had her first mouthful, it was love at first taste: “What started out as a curiosity, stemming from my love for sweets, eventually developed into a full-blown obsession with desserts and pastries.”

She first started selling baked goods at Harvard, where she became known as the Chocolate Chip Cookie Girl. Though Chang knew she had terrific baking skills, true to the Asian stereotype, she stuck with practicality and graduated from Harvard prepared to enter the world as a professional management consultant. But after a few years of working at a top management firm, she soon realized she wasn’t cut out to be a consultant forever. “So I decided to try my hand at something I’d always loved: cooking and baking,” she said.

With little professional cooking or baking experience, Chang started working her way up the kitchen hierarchy by contacting local Boston chefs to gain some background. She first began as a bar-food cook for Boston favorite Lydia Shire, eventually moving to Manhattan’s Upper East Side to continue her culinary education. With French pastry chef Francois Payard of Payard Patisserie, she mastered both technique and creativity.

A quick learner, she began to see that personal and professional baking are very different affairs. After all, professional baking is a job, and that means, “you have time deadlines and lists and standards you have to adhere to,” she said. “At home you can afford to be a bit sloppy or imperfect. At work you don’t have that luxury—but once I stepped foot in a professional kitchen I was hooked.”

She began dreaming about opening her own bakery after her time in New York, and in 2000, she established Flour in Boston’s South End.

Since then, she’s successfully opened two more Flour bakeries in Greater Boston as well a restaurant, Meyers and Chang. Opening this restaurant with her restaurateur husband offered Chang a chance to “feature desserts that have an Asian twist.”

“It’s a fun way to incorporate my love of desserts with my love of Asian food,” she said. The most surprising part of her job? “People seem to find chefs fascinating [and] it’s funny how chefs are now considered celebrities. Most of us are just doing what we love to do.”

But that’s the funny thing about having a passion; some people may harbor a love of cooking and never act on it. But professionals like Chang know that following a dream, no matter how off the beaten path it may seem, can still end in success—as long as you put your heart and soul into learning the craft. For those who want to pursue culinary dreams, she suggests getting hands-on experience. She advises chefs-to-be to “try to get a job in a local restaurant or cafe so you can really see what it’s all about. It’s an awesome profession, but it’s not always what you think it is.”

No matter what you decide to do later in life, remember to enjoy what you love, like Flour’s motto: “Make life sweeter…eat dessert first!”

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