Familiar Faces Are Teaming Up for Huge Famiy-Style Chinese Dinner

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COURTESY OF SICHUAN EATS
  • Courtesy of Sichuan Eats

The Russes — that is chef John Russ (formerly with Lüke San Antonio) and pastry chef Elise — are tackling Eastern flavors with a dinner at Sichuan House on Sunday, June 25 from 6:30 to 9:30 p.m.

"We'll be fusing ingredients we know and love, but in ways we're more comfortable with like the American South," John Russ told the Current over the phone. "We're taking those ingredients found at Ali Baba's at the Asian markets and having fun with it."

That said, guests are in for a sumptuous feast with the Russes and Kristina Zhao, owner of Sichuan House, and her staff will be making three appetizers four main courses and two desserts each.

"The idea is to showcase the versatility in both Eastern and Western flavors, ingredients and techniques," Zhao said.

The menu will be served family-style and will include appetizers of Jiang Niu Rou (beef brisket, soy, ginger); Backyard Cucumber Salad (apple cider, chopped garlic, tarragon, basil, cashews); Hong You Ji Si (hot oil, Sichuan peppercorn, chicken breast, scallions, sesame seeds, ginger, garlic); Sweet Potato Tart (Ophelia eggplant, cured olives, chinese ham, black garlic); Jiang Zhi Chang Dou (long beans, fresh ginger, sesame oil vinaigrette); and Gulf Blue Crab Remmy (bamboo shoots, kewpie, hot oil, boiled peanuts). Mains will include Xian Huang Yu Mi Xia (prawns, corn, salted cured egg yolks); Charred broccoli (peppers, orange, anchovies, grilled cheese); Shi Jin Xiang Ling (wontons, calamari, shrimp, oyster mushrooms, carrots, snow peas, woodear mushrooms); Grilled long beans (garlic vinaigrette, toasted sesame, freekeh);
Sha Guo Huang He Yu (striped bass, egg, minced beef, red and green bell peppers, bacon); Garden okra and bitter melon (overripe tomatoes, kaffir lime pilaf); Kou Dai Dou Fu (tofu,snow peas, shiitake mushrooms, cherry tomatoes, chicken breast); and pork neck fricassee (lotus root, soy bean sprouts, red onion, fried old biscuits).

Desserts will include Zheng Zhu Yuan Zi (sticky rice flour, rice flour, sesame seeds,peanuts, red bean paste); toasted coconut rice pudding with lychee & mango salad, toasted sesame streusel; and Tang Zhan Guo Zai (potato starch, eggs, Osmanthus honey). Cocktails will be served by Jonny Yumol.

Tickets, $99, can be purchased through eventbrite.com.

3505 Wurzbach Road, Suite 102, (210) 509-9999.




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