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Lee Kum Kee on Hand to Sponsor SF's Asian Chefs Association Cooking at James Beard House

Lee Kum Kee, and the Asian Chefs Association sponsored a dinner on Oct 4, 2010 at the revered James Beard House. Guests were treated to an evening of delicious Asian cuisine hosted by famous Bay area chefs Lawrence Chu, Khai Duong, Dennis Wong, Scott Whitman, and Jackson Yu.

New York, NY, October 15, 2010 --( James Beard is considered by many to be the father of American-style gourmet cooking. He first appeared on the American culinary scene in 1940 when his first cookbook, Hors D'Oeuvre and Canapés was published. But it wasn’t till 1946, when he became the host of television’s first cooking show, "I love to Eat," that Beard became a household name. Possessing a pioneering spirit, Beard championed gastronomic exploration throughout his life and served as an inspiration for a whole generation of chefs and culinary experts.

The James Beard Foundation was set up in his honor and continues to provide opportunities for up and coming food professionals while also supporting American culinary tradition. It regularly holds dinner events at the James Beard House, where culinary elites are invited to prepare dazzling meals for James Beard members and the public alike.

On October 4, 2010, the James Beard House hosted a dinner sponsored by Lee Kum Kee and the Asian Chefs Association (ACA) that was prepared by five renowned chefs from the Bay Area. Chinese Restaurant News (CRN) was the event coordinator. Staunch supporters of Asian cuisine and its development in the United States, both Lee Kum Kee and the Asian Chefs Association are also known for their dedication to supporting Asian chefs nationwide. Lee Kum Kee sauces were featured in a number of the recipes, including the Raisin Tomato and Lee Kum Kee Soy Vinaigrette, which involved a subtle interplay of flavors that delighted guests.

Honored and humbled to have the opportunity to cook at the James Beard House, chefs Lawrence Chu, Khai Duong, Scott Whitman, Dennis Wong, and Jackson Yu began preparing for the event months in advance. Tirelessly working together to put together a menu (see below) that would both showcase Lee Kum Kee sauces and live up to the James Beard House’s reputation for excellence, the chefs rewarded dinner guests with an unforgettable evening of great food and hearty laughs.

Ana Mandara - Asian Shrimp Cocktail with Sweet & Sour Pickle, Raisin Tomato and Lee Kum Kee Soy and Vinaigrette (Last Minute Change)
Live Sushi – Kona Kampachi Tartare, Spicy Japanese Mayonnaise Flying Fish Roe Served in a Lobster Cup
Sushi Ran – Tea-Smoked Salmon, Takuan, Cucumber and Honey Miso
Le Soleil - Crispy Rice Dandelion Filled with Crab Meat and Shrimp

2006 Honig Cabernet Sauvignon Rutherford
2008 Mulderbosch Chenin Blanc Western Cape South Africa

Sit-Down Dinner

First Course
Live Sushi – Jackson Yu
Crab Napoleon with Kobe Beef, Asparagus, Avocado, Foie Gras-Butter Sauce
2006 Acacia Winery Lake Vineyard Estate Pinot Noir Napa Valley - Carneros

Second Course
Sushi Ran – Scott Whitman
Kaffir Lime Broiled Scallop with Asparagus, Gobo and Corn Pudding
2008 Londer Gewürztraminer Anderson Valley

Third Course
Le Soleil – Dennis Wong
Curried Maine Lobster, Baby Teardrop Tomatoes, Yellow Pearl Onion, Fingerling Potato
2008 Honig Sauvignon Blanc Rutherford

Fourth Course
Chef Chu’s – Lawrence Chu
Shanghai Style Braised Oxtail, Caramelized Pearl Onions and Carrots, Grape Tomatoes, Fresh Hand Pulled Noodle
2006 Twomey Merlot Napa Valley

Ana Mandara – Khai Duong
Pineapple Mascarpone Ravioli, Lemon Zest, Candied Ginger, Pineapple-Lemongrass Sauce
2008 Merry Edwards Sauvignon Blanc Russian River Valley

Contact Information
Lee Kum Kee
Niphon Goodyear

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