Red wine and Chinese food are often thought to be incompatible. Many feel that full-bodied red wines either compete aggressively with spicy Chinese dishes or simply overwhelm them. If my dinners are any indication, this is very much the case. So when I planned the long distance wine pairing with Kirstin of Vin de la Table I decided to see if I could finally find a red wine to match spicy Chinese food.
It all started with a cheery comment on my very first Chinese food and wine pairing post back in July. Kirstin, who lives in California and writes the blog Vin de la Table, wrote that she would be interested in attempting a long distance wine pairing joint-post with me. I was fascinated by her suggestion. Pairing European style wine with Chinese food, or Asian food for that matter, has always been a contentious subject among Asian food connoisseurs. Many feel that Chinese food is best paired with traditional Chinese rice wine or liquor, but many others have successfully paired grape wine. So it is with this expectation that Kirstin and I embarked on an adventure to pair wine with a few of my recipes. As part of our joint effort Kirstin created a Chinese food and wine pairing guide to accompany our posts. I hope you’ll find her guide and our posts useful.
When I prepare a dinner party at home I try very hard to put together a plan with menu, ingredients list, preparation schedule, dinner service schedule and all. But I have never been able to put together a foolproof plan. There would always be last minute items I forgot to buy or cook. Warren will always be the one to rescue me by going across the street to Pathmark and get whatever I forgot. Now imagine working with a group of star chefs preparing a six-course Chinese banquet for 250 guests at the James Beard Foundation gala dinner and auction. The logistical problems as you can imagine increased many fold.
In our household Thanksgiving dinner is a sacred tradition. My partner Warren insists that we only serve his mother’s New England Thanksgiving dinner. For years I’ve not strayed from her traditional menu, which includes roast turkey with oyster stuffing, orange cranberry sauce, homemade pickles, creamed peas and onions, mashed Butternut squash and turnip, and mashed potato. For dessert we routinely serve apple and pumpkin pie. At the end of the meal there’s usually rarely any apple pie left but plenty of pumpkin pie. And there’s always uncooked pumpkin left from making the pie. This year I decided to use it to make a very traditional Chinese stir-fry.
What’d you do when an opportunity comes up to meet star Chinese chefs from all over the world, and work with them in a kitchen presenting a banquet? You jump at it. That was the offer a little over a month ago from a friend at the James Beard Foundation. They needed someone who spoke Mandarin to help escort and assist the chefs from China during their gala auction and conference. I immediately agreed to volunteer. After a full month of coordinating with the foundation, I finally spent four days with the chefs last week. What follows is the story of a journey through the world of star chefs that’s harrowing, entertaining, educational and, most of all, fun.
Recently I conducted an email interview with Mitchell Davis, who is the vice president of the James Beard Foundation. The foundation in staging a three day fund raising event in New York including a Gala Dinner and Auction on November 13th, and a two-day culinary conference on November 14th and 15th. Known as Dumplings & Dynasties the event celebrates Chinese cuisine and culture. As promised, here is the full text of the interview.
In her book The Fortune Cookie Chronicles, Jennifer 8. Lee states that there are more Chinese restaurants in America than there are McDonalds, Burger Kings and Wendys combined. So why are there no outstanding Chinese restaurants in America?
Chinese American food is consistent, reliable, familiar and extremely boring. It has served the American public well and most Americans consider it comfort food. But when I yearn for good authentic Chinese food I usually end up at a small family-operated restaurant tucked away in Chinatown where the service is almost non-existent and the level of cleanliness leaves much to be desired.
In this second post of a series I am looking at trends in modern Chinese cooking that will be showcased at the James Beard Foundation’s Gala Dinner entitled Dumplings and Dynasties.
The menu for the Gala dinner is an extraordinary presentation of modern movements of Chinese cuisine globally. In my email interview with the vice president of the James Beard Foundation, Mitchell Davis, he says, “When we are dealing with immigrant cuisines, we often forget that food evolves after immigrants leave. Our increasingly global world means that chefs from all over are exposed to trends in ingredients and techniques from just about everywhere… Rather than try to recreate an old tradition, we thought it would be more interesting to see where Chinese cuisine is today. I think the chefs and the menu will do just that.”
October, which is the National Seafood Month, has been re-christened to National Sustainable Seafood Month by organizations concerned with the well being of our oceans and food supply. Our oceans are facing great dangers from over fishing and unfettered pollution. Last month Jacqueline Church, who blogs at The Leather District Gourmet from Boston, called for food bloggers to participate in a virtual blog event to highlight awareness of these dangers. She created the “2008 Teach a Man to Fish Sustainable Seafood Blog Event.” She asked bloggers to create and share recipes from sustainable seafood. I decided to participate in this event by contributing my favorite way of preparing a sustainable fish: Sweet and Sour Tilapia.
As one of the most misunderstood major cuisines in the world, Chinese cooking has for the most part been relegated to a common and unsophisticated position in America. This is rather regretful since Chinese cuisine has a very long history and has developed into a refined and complex cooking tradition. After decades of political isolation and turmoil, China is now more open and is beginning to be politically and economically active on the world stage. Consequently the American public is paying a lot more attention to Chinese food. So it is not surprising that this year the James Beard Foundation decided to select Chinese cooking as the theme of their annual fundraising gala and educational conference. Known as “Dumplings & Dynasties,” the three-day event will begin on November 13th with a sumptuous modern Chinese banquet, at the historical Edison Ballroom in New York, prepared by distinguished guest chefs from China, Hong Kong and North America. The foundation will then host a two-day educational conference at New York University featuring experts on food and food culture of China.