Columbia Home & Lifestyle - January/February 2009 - (Page 31) opposiTe pAge Top: A woman does fan dancing at the Asian food summit. opposiTe pAge boTTom: Sunshine sushi shows off its array of rolls. Above: A cooking demonstration at the Asian food summit. righT: A variety of rolls. entertain as the first course was served. Five more courses followed, each representing the unique talents of the chefs. Sy focused on showcasing classic Chinese cuisine. Duong fused his family’s recipes from Vietnam with the French techniques he acquired during his culinary education. Murray used flavors from all over Asia; the simple ingredients accentuated the final complexities of the dishes. The University Club’s pastry chef, Bryon Grant, created the dessert, which had wonderful mouth-feel, various textures and a sultry, light flavor. The night ended when all the chefs and kitchen staff were greeted to a standing ovation by the diners. Compliments were abundant. The meal was described as delectable, on-target, innovative and fun. Because of the success of the event, planning for next year’s summit, featuring the cuisine of Latin America, is already underway. beloW righT: Chef’s participating in the Asian food summit. columbia home & lifestyle 31
For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.