Join Brandon Jew, the acclaimed chef behind San Francisco’s Michelin-starred Mister Jiu’s, and award-winning writer Tienlon Ho, as they demonstrate a dazzling recipe from their new cookbook Mister Jiu’s in Chinatown with The New Yorker’s Helen Rosner.
Jew’s modern California spin on classic Chinese cuisine earned Mister Jiu’s a Michelin star less than six months after its opening and a coveted top spot on Bon Appétit’s “Best New Restaurants in the Country” list. His restaurant features innovative dishes like Squid Ink Wontons, Sea Urchin Cheong Fun, and in true Bay Area style, Sourdough Scallion Pancakes. In this class, Jew demonstrates one of his showstoppers – Sizzling Rice Soup – a beautiful, elegant spring soup with an extraordinary depth of flavor and an abracadabra wow when the rice cakes hit the hot broth. Alongside the demonstration, Jew and Ho talk with Rosner about the Cantonese food of his heritage, his memories of San Francisco’s Chinatown and decision to open Mister Jiu’s in the same massive space that held the banquet hall where he slurped noodles as a child, and how he is helping to reimagine America’s oldest Chinatown.
For this special event, participants will receive the book with registration. Please note: books can only be shipped domestically.
And, if you’re in San Francisco, you can purchase a special ticket that includes a pair of Chef’s Choice Cocktails for pick up at Mister Jiu’s from June 8 through June 15, during restaurant hours.