Asian American Chefs Cook Diner for 100 at the James Beard House in New York City

The James Beard Foundation has been in the forefront of America’s culinary revolution for over 15 years. So it is no wonder that The James Beard House showcased the San Francisco Asian Chefs Dinner, sponsored by Michelob, on April 18th. Participating chefs were Santok Singh, Gaylord India Restaurant; Hung Le, Three Seasons Restaurant; Chris Yeo, Straits Café; Ritsuo Tsuchida, Blowfish Sushi To Die For; and John Sikhattana, Roy’s, all of whom are members of the Asian Chefs Association (ACA). Over 100 guests and members of the James Beard Foundation enjoyed a fourcourse menu with modern Asian specialties such as Torched Michelob Ultra Kobe Beef and Green Papaya Roulade, Zuke Blue Fin Torro Croque Monsieur with Hon-Wasabi, Caviar and Orange Rosemary Balsamic Reduction, Lobster and Alaskan King Crab Namero Tartare Flash Fried with Michelob Tempura Batter, served with Shot Lobster Bisque and Five Spice Lamb Chops with Braised Bamboo Shoot, Pandan Steamed Rice and a Cabernet Sauce. “Being recognized by Michelob is a great accomplishment for the Asian Chefs Association (ACA),” said Chef John Sikhattana.” “We were very pleased to be a part of the Asian Chefs Dinner at the James Beard House,” said John Costello, product manager, Michelob, Anheuser-Busch, Inc. “It is a wonderful way to honor many of the best Asian chefs in the U.S. and we were thrilled to be a part of it.” For more information about the Asian Chefs Association, The James Beard Foundation or Michelob’s support of Asian Cuisine, please contact: Asian Chefs Association: www.acasf.com. The James Beard Foundation: www.jamesbeard.org. Michelob:Niwa Public Relations grace@niwapr.com Photo:James Beard House