All panels are limited to 30 people per session and on a first come first serve basis.
Kian Lam Kho, Cathy Erway, Maangchi
Can’t tell bok choy from gai lan? Join Kian Lam Kho, Cathy Erway, and Maangchi in a tutorial to help demystify the Asian produce aisle. Don’t miss the tutorial of how to tell the difference between the vegetables. Find out ways to cook these delicious, fresh vegetables and take some home with you! New Asian Cuisine will be giving away fact cards identifying the different types of vegetables and fruits, with links to recipes online.
BURMESE TEA LEAF SALAD
Tim Sullivan, “Sake Samurai”
COOKING W. FISH SAUCE
8:30 AM – 12:00 PM
ASIAN FEASTIVAL BIKE “TOUR DU JOUR”
Join Youngsun Lee, as he leads a hungry bike brigade starting at Flushing Meadows Park for a food tour of a local Korean community garden and the Queens County Farm Museum. The tour ends at the Sheraton in time for the Asian Feastival keynote talk. Sign up early as space is limited! (To sign up for bike tour in advance, please email email@example.com.)
12:30 – 1:15 PM
Geetika Khanna, Leah McLaughlin, Nirmala Narine
Geetika Khanna (Indian Culinary Institute), Leah McLaughlin (Edible Queens), and Nirmala Narine (Nirmala’s Kitchen) explore the Asian Spice cabinet — which spices are prevalent in which cuisine, signature flavor profiles, versatile uses, and the historical significance of spices in Asian cuisine.
WOK THE WOK AND TALK THE TALK
Ramin Ganeshram, Francis Lam, Grace Young
A dialogue with Francis Lam (Salon), Grace Young (Stir-Frying to the Sky’s Edge) and Ramin Ganeshram (Sweet Hands: Island Cooking From Trinidad & Tobago) about the intricacies of traditional Chinese cooking techniques and how they have evolved.
1:15 – 1:45 PM
Michael Ty, President of the American Culinary Federation
1:45 – 2:30 PM
Jay Weinstein, Akiko Katayama
Jay Weinstein (Ethical Gourmet) and Akiko Katayama (Iron Chef America) lead a lecture all about rice. Join in the discussion as they discuss the role of rice in Asian cuisine, the difference between long grain and short grain, and some traditional as well as modern ways of preparing this staple grain.
Bruce Cost, Ed Schoenfeld, Jamie Tiampo
What exactly is Asian Fusion? Bruce Cost of Real Ginger, Ginger Ale, Ed Schoenfeld of RedFarm and Jamie Tiampo of L’Artusi and dell’anima discuss.
3:00 – 3:45 PM
THE NEXT GENERATION OF ASIAN AMERICAN CUISINE
Akira Back, Eddie Huang, Lee Anne Wong
Akira Back (Yellowtail), Eddie Huang (Baohaus) and Lee Anne Wong (Top Chef) offer their perspectives on the new generation of Asian American chefs who are redefining the culinary landscape, pushing the cultural barriers and leaving their mark on American cuisine.
Cheryl Tan, Andy Yang, Kian Lam Kho
A conversation with Cheryl Tan (A Tiger in the Kitchen), Andy Yang (Rhong-Tiam) and Kian Lam Kho (Red Cook) exploring the fundamentals of Southeast Asian Flavors.
4:15 – 5:00 PM
Save room for Taste Hunting, a walking tour of downtown Flushing led by Edible Queens’ Joe DiStefano. Stops include the Golden shopping Mall where participants will sample Eric Ripert’s favorite Chinese charcuterie at Xie’s Home Cooking. There will also be chance to revitalize body and mind with some super-premium ginseng tea at one of Flushing’s most renowned herb shops. Other highlights include stinky tofu and a visit to a Malaysian grocer. DiStefano will also reveal some of his latest finds to those who join him for what promises to be a delicious learning experience. (LIMITED TO 20 SPOTS)
UNDERSTANDING SUSTAINABLE SEAFOOD
Bun Lai, chef and owner of Miya Sushi, the only sushi restaurant in the Northeast exclusively and successfully serving sustainable seafood, shares his knowledge of seafood sustainability.
2:00 – 3:00 PM
Las Vegas Chef Akira Back by Akira Back
The Art of Eating In by Cathy Erway
Sweet Hands: Island Cooking From Trinidad & Tobago by Ramin Ganeshram
The Korean Table by Debra Samuels
Stir-Frying to the Sky’s Edge by Grace Young