This playful dish carries the bold flavors of kung pao chicken in a spicy, creamy dip.
Tutorials in this course: 16
Total viewing time: 1 hour
Total course time (including prep and cooking): 24 hours
According to Chinese tradition, a good beginning to the new year indicates a prosperous year to follow. As such, the Chinese New Year is welcomed with joyous celebration, the center of which is a festive meal where many of the dishes hold symbolic meaning. Its an opportunty to be surrounded by family and loved ones, joined together to round out one year and usher in the next with good food and good fortune.
This year, the Chinese New Year falls on Monday, February 8. To help you build your own celebratory feast, this course offers dishes that reflect both traditional and modern perspectives on Chinese cuisine. From how to work with "lucky" daikon to how to make bao buns from scratch, these tutorials will provide a foundation to make a share-worthy Chinese New Year menu.
Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.
Alex Diestra is the executive chef at Saucebox, a popular Asian fusion restaurant in Portland. He was formally trained at the Western Culinary Institute in Portland, and worked for several years in the kitchen at Saucebox with chefs Gregory Gourdet and Jason Neroni before rising to current position in 2011.
Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.
Gabriel Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.
Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.
Mark O'Leary is the executive chef of Shojo Asian Bar & Bistro in Boston, Massachusettes, where he explores the bounds of Asian fusion with creative and inspired small plates. Mark's tapas style menu draws inspiration from various Asian cuisines to highlight the best, most flavorful ingredients of each season.
Coco Kislinger is the tour de force behind Coco Bakes, a Los Angeles-based bakery specializing in vegan and gluten free goods. Coco Bakes has been lauded by Food & Wine, Elle, Zagat, Refinery 29, Goop, Huffington Post, Vice, and many others.
Irene Li is a chef and co-owner of Mei Mei The restaurant specializes in creative Chinese-American cuisine driven by locally, ethically, and sustainably sourced ingredients. In 2015, Irene was nominated for "Rising Star Chef of the Year" by the James Beard Foundation.
Louis Tikaram is the executive chef of EP & LP in Los Angeles by way of Sydney, Australia, where he was the executive chef at a restaurant specializing in Southeast Asian cuisine. He won Australian Young Chef of the Year 2014 before being brought over to America to lead the EP & LP kitchen.
What You Need
- Cutting board
- Chef’s knife
- Sauté pan
- Sauce pot
- Deep pot for frying
- Mixing bowls
- Stand mixer
- Stacked steamer
- Wire rack
- Sheet pan
- Vegetable peeler
- Microplane grater
- Offset spatula
- Pastry brush
- Round cookie cutter, 3-inch diameter
- Parchment paper
- Digital thermometer
- Mesh frying basket
- Mortar and pestle
- Plastic wrap
- Disposable glove
- Ingredients are listed within each respective tutorial
This seafood dish combines great flavor with fresh ingredients to create a complete meal.