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Tasting Menu: Reclaiming Tofu

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20170316204707-yuba_hodo_soy
Tasting Menu: Reclaiming Tofu

200 Larkin St.
San Francisco, CA 94102
May 18th, 2017 7:00 AM - 9:00 AM

QUICK FACTS
EVENT TYPE:  
Lecture
WEBSITE:  
http://www.asianart.org/
EMAIL:  
members@asianart.org
PHONE:  
415.581.3500
OPEN HOURS:  
Tue-Wed, Fri-Sun 10-5; Thu (Jan-Oct) 10-9; Thu (Nov-Dec) 10-5; closed Mon
COST:  
$25 general, includes museum admission. $20 for students, seniors; $12 members.

DESCRIPTION

What does tofu represent in America today, and where is it heading? Join us for a discussion with Minh Tsai, founder of Hodo Soy and some of San Francisco’s hottest chefs who have been working with Hodo: Brandon Jew of Mister Jiu’s, Stuart Brioza of State Bird Provisions, and Annie Somerville of Greens. . Then sample tasty bites of tofu dishes from each chef. Tsai started Hodo Soy with a simple goal: to create fresh, great-tasting tofu, inspired by his memories of growing up with tofu in Vietnam. Now, this Bay Area-grown business is working with America’s top chefs from the Asian culinary scene as well as chefs cooking with Western techniques and traditions. How did they do it? By reclaiming tofu as a delicious, complex ingredient, and by reacquainting eaters and chefs with tofu that is both deeply traditional and innovative. Join us to contemplate (and celebrate) the rise of handcrafted tofu in America.

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