Tida Beattie and I invite you to join us at R&G Lounge on Tuesday, January 22, 7PM, for a Cantonese banquet filled with good intentions and blessings for the new year. This will also be your opportunity to meet Chowhound and artisan cheesemaker Jonathan White of New York State who will be in town to present his Tibetan Yak cheese project at the Fancy Food Show. When we asked about any menu phobias he said, Im open hell, I lived on nothing but yak and noodle for three weeks! Additional information about Jonathan is linked below.
We have reserved a private room with seating for 15. The menu includes items that are traditional for Chinese New Year celebrations to bring good fortune. The symbolism for each dish is indicated. These associations may be based on the pronunciation of the dish or ingredients sounding like lucky words, the shape or appearance of the food being associated with certain desirable properties, the spirit of the food animal, or a special taste quality.
Minced squab in lettuce cups (wealth)
Bamboo pith, tofu and seafood soup (peace, long life, domestic harmony)
Salt and pepper live Dungeness crab (well-being, balance, vitality)
Dried oyster, black sea moss, lettuce and fatty roast pork casserole (ho see fat choy sang choy siu ji good business, prosperity, wealth, abundance)
Stuffed chicken with sweet rice (prosperity, abundance)
Pea shoots with garlic (purity)
Sautéed fresh scallops and prawns with golden chives and silver bean sprouts (lucky coins, powerful dragon spirit, riches)
Filet of beef in XO sauce with sugar peas (strength, cleanliness, sweetness)
Steamed live striped bass with ginger and scallions (family unity, abundance)
Dessert: black sesame tong yun dumpling (unity, happiness)
orange slices (gold coins)
The wines (subject to change):
1993 J Russian River Valley Sparkling Wine
1998 Reichsgraf von Kesselstaat Estate Riesling (Mosel-Saar-Ruwer, Germany)
2000 Kim Crawford Marlborough Dry Riesling
1993 Koehler-Ruprecht Kallstadter Saumagen Auslese Riesling
1995 Greenwood Ridge Anderson Valley Pinot Noir
1998 LEcole No. 41 Walla Walla Valley Merlot
1998 Joseph Swan Vineyards Mancini Mount Olivet Russian River Valley Zinfandel
1988 Chateau Suduiraut Sauternes
The cost will be approximately $40 per person, depending on market price and actual weight of the live seafood and the corkage charges, payable to the restaurant in cash or credit card. In addition, please bring a check to make a contribution to Chowhound of at least $30 in goodwill per person.
If you have not attended a Chinese banquet before, here are a few pointers.
* Pace yourself and dont fill up too quickly. Save room for all ten courses.
* Remember that you are sharing with 14 other people; do not hog food. Take a small portion the first time a dish is offered and return for a second serving if you particularly like something.
* White rice is considered an inexpensive filler and does not belong on the banquet table. Do not embarrass yourself or be rude to your hosts by asking for plain rice.
* The youngest person at the table should serve the elders first before taking anything for him or herself. As I used to say when I was younger, age before beauty.
* Men should serve women at the table, not the other way around. Actually, the wait staff at R&G Lounge will look after most of this.
631 Kearny Street
(between Clay and Commercial)
Daily, 11:00AM to 9:30PM
Two hours validated parking in Portsmouth Square Garage at dinnertime
To RSVP, please email me at MsWine@onebox.com. Lets not clutter the overworked message board.
Please note: this is a private, volunteer assisted event. No agency relationship express or implied exists between any parties and Chowhound, Inc. This is not a Chowhound, Inc. sponsored event.
If you would like to support Jonathans Tibetan cheese project and charitable works, please bring an extra check to make a tax-deductible donation to "RSC-Grasslands Cheese Consortium" (501 (c) (3) organization, TPID #14-1504090).
Updated 5 months ago | 10
Updated 5 months ago | 7
Updated 6 days ago | 1
Updated 4 months ago | 0
Updated 4 months ago | 6