Juggling consulting work at Lotus Blue and other freelance consulting gigs, I almost neglected my own family’s reunion dinner for Chinese New Year. But since we were entering the Chinese zodiac’s dragon year it would have been improper not to have a grand celebration to welcome it. Among the flurry of my activities I staged a sumptuous Dragon Chinese New Year banquet for a small group of family and friends.
Precariously balancing an overly full tray of pineapple shrimp fried rice I got off the elevator and entered a high ceiling open space loft in the Soho district of New York City. Workstations with flickering screens were everywhere, and a meeting room hides behind walls rising half way up to the ceiling. In another open space I saw the original painting of Barry the berry on a horse back looking out onto a valley, which is the same picture attached to the about page of gojee.com. Although I have no idea what is the significance of this picture I knew this had to be the right place. I was in one of the communal office spaces of the New York City’s many technology startups. It was the home of the team behind gojee.com, a recipe search site with thousands of recipe listings from the best food bloggers.
What happens when the cooking of China collides with that of Burma, Thailand, Laos and Vietnam? The result is a fresh cuisine full of bold and explosive flavors. This is precisely what you’ll find in the cooking of Yunnan province of southwestern China. I’ve been researching and developing recipes from this region during the last three months. Indeed I took a trip to Yunnan in November last year to get a better understanding of the region’s foodways. Why the sudden interest in this cuisine? I’m glad you asked. I have great news to tell you about my involvement in the imminent opening of a Yunnan restaurant in Tribeca.