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7-Course Dinner with Chef Lee Anne Wong

Courtesy of City Grit

When we heard  Chef Lee Anne Wong was in town cooking a seven-course meal, we had to go check it out. Always offering up spot-on food reviews with a dry wit, Lee Anne is a regular contributor on Cooking Channel’s Unique Eats and our resident Appetizer Adviser.

Lee Anne’s dinner on Wednesday night was hosted by City Grit, a culinary salon that plays host to guest chefs and cookbook authors and is housed in a former Catholic school. The chefs are able to turn the raw event space (which doubles as a store during the day) into a food-filled dining experience. I was lucky enough to be in attendance at Chef Wong’s extravaganza entitled, My Journey through Cooking; Mentors, Lessons, and Inspirations.

Dining Room at City Grit

The seven-course tribute dinner was dedicated to the many chefs, friends and family who have influenced, guided, and inspired her during her culinary career. Here’s a peek at what we tasted:

Bacon Makes the World Go Round: Billionaire’s BLT

Indeed, it does. And no one loves it better than Chef Wong. The BLT bread was more like a pastry dough, that was a light and airy complement to the crispy bacon and lettuce.

Billionaire’s BLT

Billionaire’s BLT

Old Skool Rumaki

This Asian-inspired dish features water chestnuts and pieces of duck wrapped in bacon and marinated in soy sauce and brown sugar. Crispy on the outside and crunchy on the inside.

Old Skool Rumaki

“Smoking is cool”

The Swedish Connection: Nils and Marcus: Smoked Togarashi White Tuna, Almond Tofu, Smoked Figs, Bonito, Onions and Sesame

Chef Wong worked with Marcus Samuelsson and Nils Noren at Aquavit and her cuisine is influenced by their teachings, including one of her favorite cooking techniques: smoking. It was by far the most delicious dish of the evening.

Smoked Togarashi White Tuna

"Good things come in small packages”

My time at 66 with Shorty Chef: Roasted Kabocha Squash, Mushrooms, Butternut Squash Dumplings, Nori Butter; en Papillote, Parmesan Miso Fondue

Chef Wong was part the opening staff at Jean Georges Vongrichten’s Chinese spot, restaurant 66. This dish was like unwrapping a present, which was then smothered in Parmesan Fondue.

Roasted Kabocha Squash, Mushrooms, Butternut Squash Dumplings

“Alsatians do it better”

 I Love Andre: “Choucroute” Mirin Glazed Spanish Mackerel, Sauerkraut Dashi Broth, Crispy Pork Belly, Pickled Mustard Seeds, Shiitake Bacon, Brussel Sprouts

Chef Wong refers to Chef Andre Soltner as “the grandfather I never had.” He loves Alsatian cuisine and this dish was inspired by their mentoring relationship. The broth was a warming complement to the crispy mushrooms and pork belly.

“Choucroute” Mirin Glazed Spanish Mackerel

“Best advice for a young cook: Keep it simple.”

Ode to Tom: “Reinvention” Soy and Ginger Poached Lamb Loin, Black Truffle Jus, Zosui, Bitter Greens

Chef Wong loved her time on Top Chef but enjoyed recreating the dish that got her sent home by Chef Tom Colicchio. After tasting the dish, we might not have made the same decision, Tom.

“Reinvention” Soy and Ginger Poached Lamb Loin

For Saori Kawano, who has helped me discover the real Japan.

Fruit Fantasy: Matcha Yogurt, Basil Seeds, Shiso Flower, Nigori Sake Sauce

It was very sweet to see Saori Kawano in the dining room as Chef Wong introduced her as her “other mother.” It was one of the most beautifully presented fruit salads I’ve seen.

Fruit Fantasy: Matcha Yogurt, Basil Seeds, Shiso Flower, Nigori Sake Sauce

“My mom is the best self-taught cook I know.”

Favorite memories of golden raspberries from the backyard: Dark Chocolate Cremeaux, Black Sesame Praline, Golden Raspberries

While Chef Wong’s mother was unable to attend the event, this tribute to her came from the childhood memory of eating golden raspberries straight from her family home’s backyard. Their tart flavor was balanced by the sweet chocolate mousse.

Dark Chocolate Cremeaux, Black Sesame Praline, Golden Raspberries

Memories of My Mother

Yes, we sampled everything on this blackboard.

My Journey through Cooking; Mentors, Lessons, and Inspirations Menu

Appetizer Adviser, Chef Lee Anne
Kung Pao Shrimp Tacos
Braised Chicken Mole Sliders
Beer-Braised Szechuan Wings
Mango Shortcake Trifle Dessert

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