[Event] Upcoming Dinner 快来体验体验接下来的晚宴吧!- 大数跨境

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[Event] Upcoming Dinner 快来体验体验接下来的晚宴吧!

TastyOlive

2019-06-12

导读：Who says olive oil is not suitable for cooking? Don't mis this opportunity to find out how healthier

TastyOlive

Healthy food, Happy life!

Who says olive oil is not suitable for cooking? Don't mis this opportunity to find out how healthier and tastier is?

谁说橄榄油不能烹饪？不要错过这次机会，快来体验用橄榄油烹饪出来的美食吧！

Yay! Let's eathealthy with TastyOlive

Upcoming Dinner

快来体验体验接下来的晚宴吧

Organic ・Whole Food ・Plant-based

WINE & DINE

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Chef Ethel and Chef Stephenie invite you to a six-course, organic, farm-to-table fusion of the dining.

Let's celebrate summer with the taste of seasonal veggies from mother earth.

主厨Ethel和主厨Stephenie邀您共享当晚的六道创意主菜，从农场到您的餐桌。这个夏日就让我们一起庆祝来自地球母亲的季节性蔬菜的味道吧！

When | 时间

22 June, Saturday 6-9pm | 6月22日下午6-9pm，星期六

Where | 地点

Cohost WestBund, 218 Baise Lu

后社•西岸, 百色路218号

We are delighted to present you~

Amuse-bouche

Crispy Aromatic Shroom Peking Duck Pancake

老北京“烤鸭”卷饼

Summer Fiorenza

Chilled Cucumber Soup with Melon Salsa

翡冷翠之夏：黄瓜冻汤配甜瓜沙沙

Vegan Cheese Platter Bourgogne Cheese

酒红色之心：纯素手工芝士拼盘

First Entrée

Tofu Fortune Puch with Sticky Rice, Lotus Root and Tonna Paste

豆腐皮福袋包糯米莲藕配香椿酱

Second Entrée

White Asparagus in Black Truffle White Wine Cheese Sauce

白芦笋配黑松露白葡萄酒素奶酪

Dessert

Tropical Panna Cotta with Fresh Passion Fruit and Pineapple

夏威夷热情果菠萝奶冻

100% Whole Food Plant-Based Handmade with LOVE

About Chef Stephenie Koo

Stephenie is born in Hong Kong, grew up in the UK and Australia. Founder of oneHEART Cooking, she is also Sprout Lifestyle Health Cooking Lecturer, owns Kushi Macrobiotic Certificate and ISG Sommerlier Certificate and SCA Certificate. She loves cooking and enjoy sharing healthy cooking tips of "Happy Food", wishing more and more people to fall in love with healthy cooking.

About Chef Ethel Zhang

Ethel is the founder of Ethel's Cakery & VegLab. She grew up in a family with generations steeped in the culinary art. Cooking has always been one of her biggest passions. She has lived and worked in six different countries, and traveled to over thirty, learning in the kitchens of local families and prestigious restaurants.

Contemporary Chinese

CHEF'S TABLE

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Brandon Chang (junior sous chef at Ultraviolet) and Shiyin Wang (founder of Kaixin Cooking) invite you for a special pop-up dinner on June 23. We are both chefs highly influenced by Chinese cuisine. We’ll be serving original dishes inspired by local seasonal produce, spices, and ingredients.

主厨Brandon Chang和主厨Shiyin Wang 邀您参加6月23日的special pop-up 晚餐。我们都是深受中国菜影响的厨师。我们将供应受当地时令农产品、香料和配料启发的原汁原味的菜肴。

When | 时间

23 June, Sanday 6:30-9pm | 6月23日下午6:30-9pm，星期日

Where | 地点

175 Yongkang Lu | 永康路175号

Menu

Light Courses

Broad Beans | Avocado | Parsley Oil | Furikake

Stuffed Water Bamboo | Pork Shoulder | Garlic Chives

Main Courses

Beef | Sticky Rice Cooked in Lotus Leaf with Coconut Milk | Beef Tendon Cracker | Red Bayberry

Crisped Brown Rice | Tea Tree Mushroom | Caramelized Leek

About Chef Brandon

Following my passion to cook after attending college was the best decision of my life. Even after graduating, I always yearned to be a chef. I enrolled into culinary school in Southern California, while working full time as an Accountant. I moved back home to the bay area to attend the San Francisco Cooking School, where I launched the start of my culinary career.

My first step into a real kitchen was my externship at Atelier Crenn, which has 3 Michelin Stars. Working under Chef Crenn was the most eye opening experience of how to conduct yourself as a serious chef. Since then, I have had the honor of working at 2 Michelin star Coi, 1 Michelin Star Campton Place and 1 Michelin star Mister Jiu’s. I have since moved to work here in Shanghai at Ultraviolet.

I want to be able to share my heritage through my cooking to everyone, and bring people together through great food and company.

About Chef Shiyin

I first learned about food in my native Shanghai, from my large family of food lovers. When my parents moved us to the US when I was five, they like many Chinese immigrants worked in restaurants, making guilty pleasure American Chinese food - greasy, fried, sweet, but really tasty. But at home we ate really wholesome, healthy food, lots of vegetables, and almost no processed food.

In the US I always thought of food as a hobby - I worked in education creating afterschool programs and later school policy for low income students in Chicago and New York, and spent a bit of time in residential solar energy in the San Francisco.

When it came time to return to Shanghai, I knew I wanted to bring some of the healthy food of my youth to more people. I started Kaixin Cooking - a business to help people learn to cook healthy Chinese food.

Vegans of Shanghai

BREAKFAST 4 DINNER

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你肯定不想错过一场有JUSTEGG和 Oatly特别的早餐晚吃活动！上海维根团队将事无巨细地准备，为你呈现最喜爱的早餐食物，比如：蓬茸轻软的烤饼，植物基培根和香肠，黄金炒蛋等等！更多菜品请看菜单！赶紧买张票订座吧！

You won't want to miss out on this special breakfast for dinner event featuring JUSTEGG and Oatly. The Vegans of Shanghai team will be pulling out all of the stops with many of your favorite breakfast items like light, fluffy pancakes, veggie bacon and sausage, scrambled eggs and more! Check out the menu below, and make sure to grab a ticket!