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Multi-Course Chinese Dinner with Rare Paired Pu'erh Teas

$150.00

We are THRILLED to host Lillian Chou as a guest chef this August 15th. After spending years in the test kitchens of Gourmet Magazine, Lillian hopped a boat to China where she has been the Food Editor and Chief Restaurant Critic for Time Out Beijing - not to mention the years she spent in the world's best kitchens like those of Chefs Alain Ducasse and Alain Senderens.

Lillian is coming to The Farm Cooking School stocked with rare and wonderful ingredients and teas she has gathered throughout her travels and will cook an extensive meal featuring home-grown produce and Tullamore Farms lamb and beef using classic Chinese technique. Folks, this is going to be a great, great dinner. Join us here!

The menu is subject to change with what is available from the farm in August, but here's a sample of things to come:

Cold dishes:

Smashed cucumbers with 10-year-old Shaanxi sorghum black vinegar, spring garlic and cilantro

Grandma’s numbing pickled cabbage and shrimp with Sichuan peppercorns from the best side of the mountain

Chilled spicy bean jelly strips with crunchy peanuts, fresh mint, cilantro and radish in a spicy chili sauce

First Course:

Beijing Mixed Grill on Chinese aged date wood

Xinjiang style Tullamore lamb skewers

Chinese spiced farm vegetables

Beijing hutong wings

Second Course:

Warm savory egg custard with gingko, dried flower mushroom and sweet corn

Third Course:

Braised  fragrant Tullamore beef ribs with ginger and scallions, Kampong red peppercorns, Shaoxing yellow wine and hand made soy sauce

Mixed stir-fried bitter greens with garlic, leek and ginger, dried chiles and fragrant tingly Sichuan peppercorns

Spicy red-cooked hand pressed tofu with bitter greens with 8-year aged Pixian county chili bean paste

Fourth Course:

Thin noodles in double black chicken consommé with scallion and ginger and real Jinhua ham

Fifth Course:

Summer berries and stone fruit with sweet vinegar and sesame crisps

Chinese hawberry sorbet and simmered sweetened goji berries

Petit Fours:

Oolong tea scented macaroons with chocolate ganache

Warm Fujian smoked tea flavored madeleines with cave aged brown sugar

Earlier Event: August 14
CSA Thursdays! - Week 2 - Aug 14th
Later Event: August 21
CSA Thursdays! - Week 3 - Aug. 21st