About the Host
All through college, as he studied finance and analytics, Louisiana native Kevin Tien worked in restaurant kitchens to support himself. Ultimately, the restaurant business won out, and Chef Tien got hired on by a series of top Houston and D.C. eateries, eventually landing the coveted position of Sous Chef at Momofuku CCDC. In 2016, he struck out on his own with Himitsu, which offered inventive takes on Japanese, Latin American, and Southeast Asian cuisines, and Eater DC picked it for their ultra-prestigious “Restaurant of the Year” Award. In 2018, Food & Wine picked Chef Tien for their national "Best New Chefs" list, and that same year he reached the finals for James Beard's national "Rising Star Chef" Award. Eventually, however, Chef Tien made the difficult decision to close Himitsu so he could focus on two new concepts, Emilie’s on Capitol Hill, which featured shared Asian-American plates, and Hot Lola’s, a spicy chicken emporium in Arlington. And, just a few months ago in late 2020, he teamed up with InterContinental DC to serve as Exec Chef at Moon Rabbit, his brand new modern Vietnamese eatery.
About the Event
Chef Tien welcomed us into his home kitchen (via livestream), and taught us how to cook a multi-course authentic Chinese meal showcasing a few of his favorite signature dishes (see 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: Pork & Shrimp Dumplings with spicy chile oil
Entrée: Braised Ginger Chicken
- What does my ticket get me?
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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 Tien as often as you’d like!
- What will the yield be?
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2 servings of each dish.
- How long does this event take?
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From start to finish, this event runs for 1hr 45 min. – 1hr 33 min. of cooking and 12 min. of additional Q&A at the end.
- What kitchen equipment, appliances, and utensils will be used?
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- Wide bottom cast iron pot or large saute pan with high sides
- Steamer (if you want to steam dumplings)
- Small pot (if you want to boil dumplings)
- Mixing bowl
- Sheet tray
- Spoon
- Cutting board & sharp knife
- Small bowls for ingredients
- What ingredients will be needed?
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In addition to the following kitchen staples – cornstarch, kosher salt, ground black pepper, neutral oil (e.g. canola or vegetable), soy sauce, rice vinegar, sugar, and jasmine rice – Chef Tien recommends acquiring the following ingredients listed below:
- Chicken stock
- Fish sauce
- Fresh ginger
- Garlic
- Green onions
- Ground pork
- Rice wine or sake
- Red pepper flakes
- Shallot
- Shrimp
- Thai chiles
- Water chestnuts
- Whole chicken (or cut-up whole chicken)
- Wonton skins
- Yellow onion
*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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