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Private Notes
Red roast chicken with baby bok choy and sweet potatoes spiced up with red wine, Thai bird chilies and star anise; red roast squash, baby bok choy, sweet potatoes, scallions, garlic and ginger.
A smoked salmon and fennel okonomiyaki; a vegan okonomiyaki made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and ginger; cucumber-mint saketini; cucumber-mint spritzer.
Salmon coated with shiro miso, minced ginger, sesame cucumbers and sushi rice; a ginger-miso dish using Japanese aubergine and miso glaze; orange-ginger wine spritzer; a non-alcoholic orange spritzer.
Five-spice orange pound cake; warm chocolate rice cake; espresso-bourbon cream martini.
Beef and broccoli noodles with garlic and minced ginger; vegan beef and broccoli; wasabi michelada.
A buttery shrimp ravioli in a watercress nage; edamame-shiitake ravioli in a Thai coconut broth; ginger margarita; ginger pop.
Crab cakes with a lemon aioli; a vegetarian version of "crab" cakes with lemon aioli.
Sausage and peppers Fenway style; vegan sausage and peppers bings; Thai basil-lemon smash.
A festive Tsai family hot pot accompanied with shrimp wontons and red wine.
Cooking maki rolls with toasted nori, fish, poached shrimp and avocado; a sake royal.
Sole meuniere and the vegetarian napa cabbage meuniere, both accompanied with chive rice.
Chef Ming Tsai cooks two of everyone's favorites: Buffalo Chicken Wings and Vegetable Tempura. And there's nothing better to accompany these favorites than a Classic Shandy.
To start things up, Chef Tsai mixes his own version of Gin and Tonic with anise, cloves and cinnamon. The he cooks up a classic -Steak Frites- made with beautiful flat iron steaks and served up with fries and aioli. Then he cooks a vegetarian version of this dish, a delicious Portobella Frites with garlic and extra virgin olive oil.
