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Restaurants & Bars 5

SF Chowhound Fundraiser - Sticky rice stuffed chicken @ Great Eastern

Paul H | Mar 28, 200301:07 PM

Yimster, Derek and I invite you to a ten-course family-style dinner and Chowhound fundraiser featuring the renowed "Sticky-rice Stuffed Chicken" on Sunday, April 6th at 5:30pm, in San Francisco's Chinatown.

We've reserved a table for 10 at Great Eastern. Great Eastern specializes in Cantonese style seafood.

The menu -

Assorted BBQ Platter
Shredded Scallop Soup
Spiced Salt Baked Fresh Dungeness Crab
Fried Squab (two)
Sauteed Fresh Frog
Sauteed Sea Conch and Scallops with Yellow Chives
Sauteed Soft Bean Cake and Chinese Mushroom with Tender Greens
Steamed Fish in a Black Bean Sauce
Sticky-rice Stuffed Chicken
Dessert and Fresh Fruit

This is the core menu for 10 participants, about $20 each, plus tax, tip and corkage fees (approximately an additional $11 each).

Now for the fundraising part - in return for your contribution to Chowhound (minimum $20 per person), we will accompany dinner with a collection of wine donated from my cellar.

Wines -

1998 Fiddlehead Cellars Pinot Noir (Oregon: Willamette Valley)
1998 Schloss Vollrads Rheingau Reisling Kabinett (Germany: Mosel, Saar, Ruwer)
1998 Zind-Humbrecht Heimbourg Turckheim Gewurtztraminer Vendage Tardive (France: Alsace)
1999 Domaines Louis Metaireau Muscadet Serve et Maine (France: Loire)
2002 Konrad and Conrad Sauvignon Blanc Marlborough (New Zealand)

Please bring cash to pay the restaurant costs and your checkbook or cash to make your contribution to Chowhound.

To sign-up, please reply to this message or email me at (Please note: you may get a note back from my spam filter which you will have to reply to in order to complete delivery of your email message).

Great Eastern Restaurant
649 Jackson St. (between Kearny & Grant)
San Francisco
Open 11am to 1am

Two hours validated parking at the Holiday Inn after 6pm

(A note from Melanie on the Chicken -- pictured below -- "After having this dish out here 3 years ago, Jim Leff has continued to ask Cantonese kitchens in NY to make it for him for any amount of money they'll charge. So far, no takers. One owner said he could ask the chef to make it, but then he'd quit.")


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