JOIN FOOD & WINE MAGAZINE BEST NEW CHEFS BRYANT NG & VIET PHAM AT CHEFS CLUB BY FOOD & WINE THIS FEBRUARY 2014<\/b><\/p>\n
Guest Chefs Host Cooking Classes and Celebratory Dinners at the Chefs Club<\/i><\/b>\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0<\/b><\/p>\n
\u00a0<\/b>Join FOOD & WINE Best New Chefs Bryant Ng of The Spice Table, Los Angeles, and Viet Pham of Forage in Salt Lake City, for a series of special dinners and cooking classes this February 2014. \u00a0Each chef will host two special dinners showcasing the cuisine for which they are known, as well as a one-day only culinary demonstration, complemented by sparkling wine, tastes from the chef, and interactive instruction.<\/p>\n
BRYANT NG: February 14 & 15 Prix Fixe Menu \/ February 14 & 15:<\/span>\u00a0Celebrating the culinary heritage of Bryant Ng (Singapore) and his wife Kim (Vietnam),\u00a0 the menu features\u00a0Grilled & Chilled Shrimp<\/i>\u00a0with Vietnamese hot sauce;\u00a0Kaya Toast<\/i>, coconut jam toast with slow-cooked egg, soy sauce, and white pepper;\u00a0Grilled Pig\u2019s Tails<\/i>, and\u00a0Black Cod<\/i>\u00a0with yellow curry custard.<\/p>\n In honor of the Valentine\u2019s weekend, Chefs Club pairs each course of the menu with Champagne from Champagne Lanson. Champagne Lanson, located in Reims, France, has crafted champagne the traditional way since 1760.\u00a0<\/span><\/p>\n Culinary Demonstration \/ February 15:<\/span>\u00a0Ng prepares a number of his signature dishes from The Spice Table. Class begins at 11:30am and will run approximately 90 minutes.<\/p>\n VIET PHAM: February 21 & 22<\/span><\/b><\/p>\n Viet Pham, a San Francisco Bay Area native first interned at Michelin-starred Fifth Floor Restaurant in San Francisco, CA under award winning chef Laurent Gras before relocating to Salt Lake City, Utah where he met his business partner and together opened up an award winning restaurant, Forage in 2009. Viet Pham is currently working on a new restaurant project, Fire & Water, in Park City, UT. He has also been on Food Network’s Extreme Chef and Iron Chef America in which he beat Bobby Flay. Pham was a FOOD & WINE Best New Chef in 2011.<\/p>\n Prix Fixe Menu \/ February 21 & 22: Chef prepares a menu reflecting signature dishes from his time at Forage and his global travels.<\/p>\n
\n<\/span><\/b>Chef Bryant Ng has worked alongside some of the nation’s most influential chefs, including Roland Passot in San Francisco (La Folie Restaurant), Daniel Boulud in New York (Restaurant Daniel), Mark Peel in Los Angeles (Campanile Restaurant), and Nancy Silverton and Mario Batali in Los Angeles, where he helped open and served as the Chef de Cuisine of Pizzeria Mozza. In 2011, Bryant opened his first restaurant, The Spice Table, in downtown Los Angeles. Ng was a FOOD & WINE Best New Chef in 2012.<\/p>\n