It’s almost time to celebrate the Asian Lunar New Year, and what better way than to enjoy a dinner from Chef Peng Looi, Chef Ming Pu (Executive Chef 502 Bar and Bistro), Chef James Moran (Pine Room), Chef Kristen Bucayu (Ashbourne Farms), Chef Dan Thomas Waypoint and Chef Brent Mills (Research and Development Chef Atria Senior Living). The five-course Asia Institute-Crane House (ACIH) 2019 Asian Lunar New Year Dinner & Auction will be February 16 in the Van Gogh Room at the Mellwood Art & Entertainment Center, 1860 Mellwood Ave.Cocktails are at 5:30 p.m. and dinner is at 7 p.m.
Tickets can be purchased online for $190 per person plus tax or by calling 502-632-1184.
Welcoming the year of the Pig, there will also be be bourbon, sake and soju tastings. Although unnecessary, guests are encouraged to show off their kimonos, hanboks, sarees or other Asian fashion items.
Co-Chairs Ring Tsai and Love Yascone are very excited to share this evening with the community that will help Crane House continue to open the doors of the arts, education and Asian culture to all of Louisville. The year of the Pig is special because it is an end of the 12 year cycle and represents the mantra “Honesty opens all doors.” It is a time to reflect and accomplish goals that have been waiting. WDRB Anchorwoman/Reporter Valerie Chinn will MC for this festive event.
Menu:
Hors d’oeuvres (45 mins):
Chicken humba siopao; Black Hawk Farms Korean steak tartar, pickled vegetable relish, puffed sushi rice and kimchi crème fraiche; luo bo gao – cantonese style turnip cake with scallion oil and umami powder; vegetable pakora and cucumber labneh; Northern Thai style chicken sausage “sai oua” roll and special sauce.
Dinner:
First Course by Chef Dan Thomas: Tandoori chicken with curry dumpling, poppadum and tomato chutney.
Second Course by Chef James Moran: Verlasso salmon, red curry, zuch leek spinach edamame succotash, black garlic nori oil, yuzu herb salad.
Third Course by Chef Brent Mills: Lamb rendang, cardamon, confit carrot puree, pickled finger chili, toasted wild rice and kaffir lime oil.
Fourth Course by Chef Ming Pu: Niu nan bao – new york strip, beech mushroom conserva, smoked bourbon barrel soy compressed daikon, puffed beef tendon, cilantro oil, 5 spice demi glaze.
Fifth Course by Chef Nokee Bucayu: Mango cream, honey graham cracker and fresh manila mango.
