What a thrill. In my mail was an invite to a Food & Wine & Buick sponsored event featuring Ming Tsai http://ming.com/aboutming.htm I used to subscribe to Food & Wine so I think that was the key to my ticket in. I was figuring that they were luring all the foodies in with the chef demos, but really we would be under the control of Buick's Marketing team and endless car talk, so I came with low expectations.
Ben Roche of Moto fame (he is their executive pastry chef) http://www.motorestaurant.com/category/menu was who presented our first demo. A true molecular gastronomist, he delighted us with a creamy walnut and bleu cheese ice cream created in minutes with liquid nitrogen (kid stuff for him I know) and s'mores bombs which were candies with a liquid graham cracker centers and a fuse made of an asian glass noodle. When burnt the little bit of ash left created the campfire smokiness of a marshmallow. Creative and extremely passionate he was a pleasure to hear speak.
Although we had a couple other demos to attend (including the Buick test drive) I was ready to see Ming Tsai by the end of the afternoon. He did not disappoint. Charming, clever and funny he bounded his way through two recipes including chicken and bell pepper chow mein and sweet and sour mango pork. During the question and answer section I asked him about competing on the Next Iron Chef and if he could tell us about any behind the scenes info. He said his publicist warned him against it, 6 weeks off and he didn't want Ming to lose right away. Ming assured him he would not be going home in the first round. He also confided that he really decided to do it to prove to himself that he had not lost his game.
After the demo he stayed to shake hands and take pictures. This is it, my 5 minutes:
Me: Very nice to meet you Ming
Ming: Great to meet you, thanks for coming
Ming: What is your nationality?
Me: Vietnamese
Ming: I knew it, what are the best places around here for Chinese or Vietnamese food, there doesn't seem to be many. I know there is Elements, but that's more asian fusion
Me: Well there is a chinese place called Great Wall... I go for..
Ming: Cuts me off, I already hate that name, what's the best place for Vietnamese?
Me: Well that is my mom's house, but you are welcome over anytime, my mom would love it (when I told my mom this, she almost blushed, ha). There is also this place called Da Vang. It's great. He repeated the name, to me.
Me: I have to ask you, what is the best place for Dim Sum nationally?
Ming: Hmm nationally, do you mean for dumplings?
Me: Yes, dumplings, that's great.
Ming: Definitely Din Tai Fung in LA. http://www.dintaifungusa.com/
Although it's a chain it started in Asia (taiwan) and its really fantastic.
Me: I'm there.
Ming: He then handed me his card with his restaurant Blue Ginger on it (yes he carries his own business cards, on it Owner/Chef Ming Tsai)
Me: Can I go by and tell them I know the chef?? but he was already walking away...
http://ming.com/blueginger.htm
We all left with signed copies of his last book (so nice). If you make it to the dumpling place before I do let me know otherwise I will be sure to write about it when I sink my teeth into that first shumai!
