About a month has gone by since my trip to China.  Jet lag has passed, work has regained some normalcy after playing catch up, and finally, time to recreate the wonderful food that we ate during our travels.  This was part of the plan all along, gather six of the other chefs along for the journey and highlight the food at a special dinner at 647.

Lot’s of red lanterns (every restaurant in China hangs red lanterns out front to symbolize it’s there, most don’t even have names), check. Chopsticks, check.  A full house, check.

We got it as close to the true Chinese experience as we could.  We rearranged the floor plan for communal seating in groups of 8-10, served everything family style and had lots of Tsing Tao beer (China’s equivalent to Budweiser) on hand.

Jasper White of Jasper White’s Summer Shack served Szechwan Style Water Cooked Fish (which is really poached in Peppercorn and Chile Oil).

Photo Credit: Brian Samuels, www.briansamuelsphotography.com (taken with an iPhone)

Brian Reyelt of Citizen Pub, Franklin Cafe and Tasty Burger served Crispy Chicken with Chilies and Peanuts

Mark Porcaro of Top of the Hub served Chile Braised Pork Shank

Neal Robert of Good Life Productions served Salted Potatoes with Chinese Celery and Peppers

Bik-Fung Ng, one of the trip’s organizers and the unofficial “Mayor of Chinatown” served Pork Lotus Cakes

Photo Credit: Brian Samuels, www.briansamuelsphotography.com (taken with an iPhone)

I served Xia Lim Bao, Black Truffle Soup Dumplings

Dessert was really crazy.  We served Watermellon with Pandan Syrup and Sea Salt (which we got everywhere in China) as well as Braised Pork Belly with Coconut Rice, Prunes and Sour Cherries. Sweet, savory, there was a lot going on; and people seemed to like it.

It was great to reunite the group of chefs and showcase the great flavors of China.  I’m looking forward to the next trip like this and the dinner that follows.

This entry was posted on Wednesday, November 16th, 2011 at 11:00 am and is filed under iChef, iTravel. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.