E&O Trading Company hosts Anthony Bourdain
Bourdain fans did not seem disappointed at last night's Anthony Bourdain dinner event. He had the dish on fatherhood, vegetarians, Rachael Ray, and how he met his wife ("It was a blind date.... I was lonely and wanted someone to hang out and have sex with.") Meanwhile, the guest chefs didn't play it safe -- perhaps a given, considering Bourdain's taste for exotica. Highlights included deep fried honeycomb tripe (guess who? Chef Chris Cosentino), hot and sour braised short ribs, whole roasted stuffed pig trotter, pictured below, and a cheese dessert item with just enough specks of vanilla.
Ample booze from wineries and St. George Spirits meant voices became more boisterous and faces reddened as the night went on. The tablehopper won a Last Supper ("my favorite game with my friends!") book door prize from Naomi Epel Events, and KGO producer Joel Riddell and Robert Moon told me their pal Gene Burns was home making pumpkin cheesecake, yum! Guests were a blend of interesting food and wine loving people from all over the Bay Area, and folks seemed friendly and genuinely happy to share a good meal while sharing views on world affairs, cuisine, sex, and everything in between. We ran into media & PR types, saw chefs, met two adorable students who splurged by putting the expense on a credit card. That's spending I totally dig.
Menu
King salmon - Serrano peppers, Kaiware sprouts, Meyer lemon ponzu
Green Papaya Rainbow Salad ("better than King of Thai's!" proclaimed Oscar) - Kaffir lime Nuoc Mam dressing, pomelo, green mangoes, toybox tomatoes
Prawn Rendang - Kauai prawns, spicy coconut kaffir lime sauce
Shanghainese red cooked pork belly - jasmine rice "jook"
Hot and sour braised short ribs - aromatic broth, chilis, mustard greens
Whole roasted stuffed pig trotter - savoy cabbage, mustard
Long life braised E-Fu noodles - conpoy, Dungeness crab, straw mushrooms, Chinese chives
Celebration rice - steamed jasmine rice, aromatic spices, fresh turmeric
Fresh market vegetables - stir fried nonya style
Desserts - lemongrass chocolate lollipops, grapefruit foam, truffles, and faux pork belly made of yams.
Featured Chefs were Sharon Nahm of E&O Trading Company, Alex Ong of Betelnut, Chris Cosentino of Incanto, Tim Luym of Poleng Lounge, and Boris Portnoy of Campton Place.
