Save the Date: September 26 A Culinary Journey - Asian ...

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ASIAN COUNSELING and REFERRAL SERVICE 6 Cover Story (cont.) Meet the Chefs Continued from cover Martin Yan presents shrimp dish at Culinary Arts Center. Photo courtesy of Yan Can Cook, Inc. Chef Martin Yan – Entrée Attending the event is certified Master Chef Martin Yan, who supports ACRS’ vital services because “it offers a wonderful support system for the Asian community to those who may need a helping hand.” Yan promises to help guests “discover the joy of cooking” through healthy tips and shortcuts for cooking at home. Inspired by his love of good food, Yan’s culinary journey started as his mother’s sous-chef while growing up in China; he moved to Hong Kong at age 13 to hone his culinary skills as an apprentice at a popular restaurant. The world renowned chef and star of “Yan Can Cook” has hosted more than 3,000 shows broadcasted worldwide and has penned 30 cookbooks. To learn more about Master Chef Yan, visit his website at www.yancancook.com. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . QUICK FACTS FAVORITE MEAL A steamed whole fish with a touch of soy sauce and ginger (simply flavored and prepared). FAVORITE INGREDIENT TO COOK WITH Tofu (bean curd). FAVORITE CONDIMENT Soy sauce. THE ONE INGREDIENT EVERYONE SHOULD HAVE IN THEIR KITCHEN Soy sauce. CULINARY ROLE MODELS Julia Child, Graham Kerr and Jacques Pepin.
Chef Rachel Yang – Appetizer Born in Korea, Chef Rachel Yang moved to the United States at age 15. She credits her culinary skills to formal training at culinary school and more than eight years of working in restaurant kitchens. Co-owner of Joule, Yang is inspired by food and its ability to bring people together and provide joy to their lives. As an avid supporter of the Asian Pacific Islander (API) community, Yang designed the appetizer for ACRS’ Culinary Journey because the proceeds from the event will help the API community. Guests can expect “an appetizer that’s a fusion of Korean and contemporary cuisines,” reflective of the high caliber dishes she creates at Joule. To learn more about Chef Rachel Yang and her restaurant, Joule, visit www.joulerestaurant.com. Chef Nathan Uy – Starter Course Since opening in July 1989, Wild Ginger’s founding principles “fresh quality products, cooked to order and served professionally in a casual, warm atmosphere” have consistently made it a Seattle favorite. Executive Chef Nathan Uy has been part of Wild Ginger’s family for more than 13 years. As lead chef, Uy manages the entire kitchen and its team of cooks. His favorite foods are Thai-inspired as they “tend to include a bounty of herbs.” Located in downtown Seattle, Wild Ginger will open in Bellevue in mid-September. For more information about Wild Ginger and Executive Chef Nathan Uy, visit www.wildginger.net. Chef Pal Sikander - Dessert Mayuri Indian Cuisine Chef Pal Sikander will design an Indian classic dessert that’s sure to impress Culinary Journey guests with its harmonizing flavors. Meaning “the peacock,” Mayuri Indian Cuisine serves both vegetarian and non-vegetarian foods that are representative of “Indian food culture and tradition.” Dessert is no exception, and Chef Sikander delivers on classic Indian flavors rich in culinary history and tradition. For more information about Mayuri Indian Cuisine, visit www.mayuriseattle.com. SUMMER NEWSLETTER 2009 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . DESTINATION SNEAK PREVIEW: SOUTHEAST ASIA Chef Uy has designed a pan-seared curry-rubbed halibut filet on top of a bed of green mango salad. The cool, succulent mango salad balances the hot curry spices and are absorbed by the fresh halibut texture. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . QUICK FACTS FAVORITE MEAL Kimchee. FAVORITE INGREDIENT TO COOK WITH Smoked chili. INSPIRATION TO BECOME A CHEF Cuisines have the ability to bring people together and bring joy to their lives. THE ONE INGREDIENT EVERYONE SHOULD HAVE IN THEIR KITCHEN Korean chili paste – very versatile and brings a touch of sweetness to any dish. CULINARY ROLE MODELS Daniel Bloulud of the New York City restaurant, Daniel, and my mother, who told me to follow my dreams. QUICK FACTS FAVORITE INGREDIENT TO COOK WITH Curry. FAVORITE CONDIMENTS Fish sauce, shrimp paste and fermented anchovies. INSPIRATION TO BECOME A CHEF I enjoyed cooking and got good at it. THE ONE INGREDIENT EVERYONE SHOULD HAVE IN THEIR KITCHEN Fish sauce. CULINARY ROLE MODEL My father. Vegetarians will delight in an eggplant curry featuring hard spiced tofu, sweet potato, green beans, daikon and peanuts in a spicy, exotic Thai curry sauce. 7
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