About the Host
Chef Stieber made quite a name for himself in ATL with his wildly popular pop-up, Eat Me Speak Me. Diners savored his raw beef lettuce wraps, gnudi (like gnocchi but made with ricotta instead of potatoes), and blondies with whiskey milk. Named an Eater Young Gun in 2014 and 2017 and a Semi-Finalist for James Beard's ultra-prestigious "Rising Star Chef" Award in 2016, Chef Stieber opened his own restaurant, Little Bear, in Summerhill, just two weeks before COVID hit. Little Bear’s menu focuses on seasonal produce and proteins from local farms, presented with a spirit of creativity that is playful, witty, and thoroughly original. That spirit is evident in the takeout dishes he has been offering during the pandemic, like Chicken Liver Custard and Mal Matzo Balls (a kind of Sichuan hot pot) and Dan Dan Carrots & Cabbage (chilled roasted carrots and bok choi, slathered with pecan dan dan sauce, spring onions, and “tzimmes umami magic”).
About the Event
Chef Stieber welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course meal showcasing his inventive Chinese/Jewish fusion cuisine (see full menu below). And, as is always the case at our events, he took plenty of questions from attendees while he cooked and participated in an extended Q&A to close out the night!
Appetizer: Matzo Ball Everything Egg Drop Soup
Entrée: Pastrami Chongqing Chicken
- What does my ticket get me?
In addition to unlimited viewing access to the recording of this event, you’ll receive the companion Recipe Book (which includes detailed step-by-step cooking instructions and kitchen equipment needed to make each dish, as well as the complete grocery list) so you can cook the meal along with Chef Stieber as often as you’d like!
- What will the yield be?
2 servings of each dish.
- How long does this event take?
From start to finish, this event runs for 1hr 42 min. – 1hr 28 min. of cooking and 14 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
- Medium sauté pan or wok
- Medium pot with lid
- Small pot
- Sheet tray or plate
- Large bowl
- Medium bowls (2)
- Small bowl
- Two small heat proof bowls or containers
- Small bowls for ingredients
- Cutting board & sharp knife
- Measuring cups & spoons
- Vegetable peeler
- Slotted spoon or spider strainer
- Paper towel
- Plastic wrap
- Mandoline (optional)
- Spice grinder (optional)
- What ingredients will be needed?
In addition to the following kitchen staples – chili oil (or neutral oil + red pepper flakes), cornstarch, garlic powder, ground black pepper, ground coriander, kosher salt, neutral oil (vegetable or canola), sugar, tamari (or soy sauce), and white distilled vinegar – Chef Stieber recommends acquiring the following ingredients listed below:
- Bok choy
- Boneless skinless chicken thighs (or tofu/mild white fish)
- Chinese five spice
- Dried chiles (Chinese or chile de arbol),
- Dried dill
- Dried onion flakes
- Green cabbage
- Manischewitz wine (or ruby port)
- Matzo meal
- Poppy seeds
- Red sichuan peppercorns (or black peppercorns)
- Short grain rice
- Toasted sesame oil
- Toasted sesame seeds
- Vegetable broth
- Whole coriander seed (or ground coriander)
*Please note, immediately after purchasing your ticket, you’ll receive access to the Recipe Book, which outlines exact quantities of each ingredient from the list above that will be needed to cook each dish.
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