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As part of 2019’s Food’s Future Summit, we’re Introducing the inaugural Food’s Future Gala Dinner: an exclusive one-night only, never-done-before dinner featuring a menu created and cooked up by acclaimed chefs Tanya HollandBrandon Jew and pastry chef Belinda Leong. All of whom have joined us all the way from San Francisco to design an innovative and one-of-a-kind menu featuring an array of future-forward ingredients and produce.

Guests will be some of the first in the world to enjoy a carefully-prepared, 6-course drinks pairing menu featuring exciting ingredients and dishes made using the finest of culinary techniques. As well as sampling some truly incredible cuisine, guests will gain insight into the way we may be eating in the future, what sort of produce will aid in the formation of a sustainable food ecosystem and how we can change our culinary mentality. 


Highlights

  • Wine provided by California Wine Institute - the leaders in sustainable winemaking

  • A wide range of future-forward dishes and ingredients, including alternative proteins and many more future ingredients and surprises in store

  • A tasting of the incredibly popular and elusive, Glyph - the world’s first molecular whiskey

  • Extraordinary dishes prepared by highly-acclaimed celebrity chefs Tanya Holland and Brandon Jew

  • Dessert will be prepared Belinda Leong, the highly-respected French Pastry Chef behind San Francisco’s award-winning b.Patisserie

  • Unique creations and collaborations between three world-class chefs that have never been seen or done before


Join us

Friday, 11 October 2019

at Asia Society Hong Kong Center

 

Reception

7:00pm

Dinner & Program

7:30pm

 

- includes dialogue with each chef and presentation of the first Food’s Future Innovation Award.

*Main menu contains meat, fish, gluten and nuts. An alternative vegan and gluten-free menu will be available.


Chef Tanya Holland

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Chef Tanya Holland received her formal French training from La Varenne Ecole de Cuisine in Burgundy, France. She has been living and working in Oakland, California since 2003 and opened the highly acclaimed Brown Sugar Kitchen in 2008.

Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the fifteenth season of Top Chef. Holland appeared as a special guest on countless national television shows including the Today Show, Ready, Set, Cook! and The Wayne Brady Show, in addition to local San Francisco shows. 

Holland is a member of the Chef’s Council for The Center for Culinary Development in San Francisco. In 2010, Holland was inducted as a member of the prestigious Les Dames d’Escoffier. The City of Oakland declared June 5th, 2012 as Tanya Holland Day for her "Significant Role in Creating Community and Establishing Oakland as a Culinary Center".

Chef Brandon Jew

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Chef Brandon Jew is the chef/owner of Mister Jiu’s. He grew up grocery shopping in San Francisco’s Chinatown with his grandmother - where he found his greatest inspiration. He spent ten months traveling in Northern Italy, where he staged at Ristorante la Pernice e la Gallina in Bologna. Looking to explore his Chinese cultural roots, he traveled to Shanghai to cook at the Museum of Modern Art for eight months. Since 2016 he has continued to celebrate his Chinese heritage at his acclaimed San Francisco restaurant Mister Jiu’s. 

Mister Jiu’s, which puts a modern Californian spin on the Cantonese classics, has brought some of the sparkle back to San Francisco’s Chinatown that once made this neighborhood a national dining destination. Chef Jew is focused on incorporating authentic Chinese ingredients and local produce into his dishes and, impressively, makes all his Chinese pantry staples in-house. Mister Jiu’s was awarded the highly coveted Michelin star within its first year of opening. Chef Jew was named the Best San Francisco Chef of 2017 by Thrillist. 

Pastry Chef Belinda Leong

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Belinda Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona, and Copenhagen. After two years in Europe, Belinda returned to the Bay Area and became pastry chef at Manresa Restaurant, a two star Michelin restaurant  in Los Gatos, California before opening b.Patisserie.

Belinda opened the highly successful b.Patisserie in 2012 with business partner Michel Suas. Belinda Leong and Michel Suas, after being nominated multiple times, were announced on May 7 as the 2018 recipients of the coveted James Beard Foundation’s Outstanding Baker award.

 

Food’s Future is our future. Come be a part of it.

To purchase tickets for the summit only click here.