Adding an Asian Flavor

Adding an Asian Flavor

If there's one cuisine that lately has made dramatic inroads in influencing the way America cooks and eats, it is Asian cooking. From savory umami notes to sushi platters, from pickling and pork to satays and soy, Asian influences have broadened our menu creativity and presentation ideas. This month's recipe section demonstrates the phenomenon with interpretations from numerous chefs around the country. We've included ideas such as Tamarind Braised Pork Belly with Peanut Pancakes from Chefs Steven Blau and Zach Vanderwhiel of Shipwreck Grill in Brielle, NJ, and Hand-Pulled Mongolian Pork with Lettuce Cups from Chef Alexander Ong of Betelnut Pejiu Wu in San Francisco. Appetizer ideas range from the Pickled Grapes from Fat Cats Restaurant in Cleveland, OH to the Avocado and Green Mango Salad from executive chef/owner Chai Siriyarn of Marnee Thai in San Francisco. Burger variations include the Mini Duck Burgers with Shiitake Mushroom Ketchup from Chef Cindy Pawlcyn, and Spicy Thai Turkey Burgers from DC-area Clyde's Restaurant Group. You'll find beef and lamb recipes as well.

FOR ADDITIONAL ASIAN RECIPES AND OTHER IDEAS Our website offers recipes developed just for full-service restaurants, plus a recipe database organized by chefs' names. Check out more menu suggestions and recipes at www.restaurant-hospitality.com [3].

RECIPES FROM

Chefs Steven Blau and Zach Vanderwhiel, Shipwreck Grill, Brielle, NJ

Chef Chai Siriyarn, Marnee Thai, San Francisco

Chef Cindy Pawlcyn, Cindy's Backstreet Kitchen, St. Helena, CA

Chef Alexander Ong, Betelnut Pejiu Wu, San Francisco

Chef Ephraim Malag, Tournament Club of Iowa, Polk City, IA

Executive V.P. Tom Meyer, Clyde's Restaurant Group, Metro Washington, D.C.

BEVERAGES

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