This year at the 10th Annual Hill Physicians Asian Heritage Street Celebration set for Saturday May 17 at Civic Center, fair-goers will be treated to demos from top chefs from across the Bay Area. Here to showcase their talents are Sharon Nahm of E&O Asian Kitchen, Tim Archuleta of ICHI Sushi + NI Bar, Yong Dong “Tony” Wu of M.Y. China, Fred Tang and Wilfred Pacio from Spice Kit, and Thomas Weibull from the Clift Hotel. Cooking demos will take place at Eddy and Larkin Streets.
In September 2010, Tim Archuleta opened the doors to his first restaurant, ICHI Sushi, capping an almost two-decade-long career as a sushi chef. ICHI Sushi garnered praise from The San Francisco Chronicle and Zagat, and has won Best in the Bay in five outlets. When he’s off the clock as executive chef of ICHI Sushi + NI Bar and ICHI Catering, Tim serves as a volunteer chef for the Center for Urban Education about Sustainable Agriculture’s (CUESA) Sunday Supper and Summer Celebration. Archuleta supports and advocates CUESA’s mission for local, sustainable agriculture and fisheries.
Sharon Nahm, chef at E&O Asian Kitchen, rekindled her love of cooking in college as a sweet (and savory) escape from studying. After a friend suggested she should turn take her hobby and “do this for a living somehow,” Nahm left college and enrolled in the California Culinary Academy in San Francisco. After taking a few chef jobs under various pastry chefs, she joined Kuleto’s Italian restaurant as its executive sous chef. Today, the Korean-born Nahm oversees the kitchen, staff and menu at E&O Asian Kitchen.
Fred Tang and Wilfred Pacio
Like many who take up culinary arts, Fred Tang began cooking at an early age. His father, a Chinese immigrant raised in Korea, opened his own restaurant in California. After graduating from the California Culinary Academy, Tang teamed up with Iron Chef victor Ron Siegel at The Dining Room at the Ritz-Carlton. Today, Tang, who earned a Top 30 Chefs Under 30 nod from Zagat, works with Spice Kit founder Wilfred Pacio. Pacio utilizes his fine dining experience at The French Laundry and Per Se to create a fast casual experience that incorporates refined French technique with unfussy Asian flavors. Pacio presides over Spice Kit’s operations, development and expansion, and Tang serves as executive chef.
“I always cooked,” recalls chef Thomas Weibull of the Clift Hotel, whose favorite childhood chore was to whip up meals for his three siblings. “I definitely clocked some time watching Julia Child.” After bringing his talents to different cities across the United States, Weibull finally settled in Northern California. In San Francisco, he took on prestigious positions as executive chef at Rubicon in the Financial District and executive chef at Plouf. He now serves as executive chef at the Clift Hotel, where he had the vision to turn Clift from restaurant service to a hotel food and beverage format. “There is so much going on,” Weibull says of Clift, “But in reality, what that means is that every day is a bigger thrill.”
Yong Dong “Tony” Wu
Yong Dong “Tony” Wu brings with him an impressive list of former clients, and an even more impressive litany of accomplishments. The Tian Jin, China, native has prepared his brand of Chinese cooking for such guests as the Prime Minister of Japan, the King and Prime Minister of Thailand and other prominent figures. Wu has won 33 gold medals in various cooking competitions, and set a record pulling 16,000 noodles in two minutes. He now commands the kitchen as executive chef of M.Y. China in San Francisco.
Cooking Demo Schedule
11:30 a.m. — Tony Wu & Lance Shorr of M.Y. China: Chilled Dan Dan Noodles with Spicy Minced Pork
12:15 p.m. — Sharon Nahm of E&O Asian Kitchen: Drunken Noodles
1:00 p.m. — Tim Archuleta of ICHI Sushi: Hawaiian Amberjack Sashimi and Butchery
1:45 p.m. — Wilfred Pacio and Fred Tang of Spice Kit: Sous Vide Duck Breast with Soba Noodles and Dashi Broth
2:30 p.m. — Thomas Weibull of Velvet Room, Clift Hotel: 36-Hour Braised Pork Belly Adobo
Recipes from the Chefs
Sharon Nahm’s Pad Kee Mao (Drunken Noodles)
4 oz. chicken thigh, boneless, skinless, either ground or coarsely chopped
2 oz. Chinese broccoli, trimmed, cut on bias, 1 inch in length
1 oz. yellow onion, sliced thin
2 tsp. garlic, sliced thin
6 oz. fresh chow fun noodles, gently separated into individual strands
4 oz. chicken stock
2 tsp. green onion, sliced thin
2 tsp. cilantro, leaves only
1 tbsp. rice bran oil (or any neutral vegetable oil)
2 oz. sauce (see recipe)
Serrano peppers, cut into 6 to 8 pieces of paper-thin rings, seeds removed
1 tbsp. oyster sauce
1 tsp. fish sauce
1 tsp. black soy sauce
1 1/2 tsp. brown sugar
1 1/2 tsp. lime juice
2 tsp. light soy sauce
Heat large sauté pan over high heat. When pan is hot enough, add oil and swirl around pan. Gently place chicken into pan and gently spread out with spatula. Let cook over high heat for 1 to 2 min. or until golden brown on first side. Flip over chicken to brown other side. Use spatula to gently break chicken into smaller pieces. Add Chinese broccoli, onions and garlic to pan. Continue to stir and cook for about 2 minutes. At this point, broccoli should start to soften. Add Serrano peppers. Cook for 1 min. Place noodles into pan and toss together, then add chicken stock. Lower heat to medium-high and let all ingredients finish cooking and the stock reduce completely. Add sauce and toss together until all ingredients and sauce are incorporated, and there is no excess liquid in pan. Top with thinly sliced onions and cilantro leaves. Serve immediately.
Fred Tang’s Sous Vide Duck Breast with Soba Noodles and Dashi Broth
26 1/2 oz. (750 mL) water
0.3 oz. kombu (kelp)
1 oz. katsuobushi (bonito flakes)
200 mL mirin
200 mL low-sodium soy sauce
0.25 lb. whole shiitake mushrooms (de-stemmed and quartered)
1 duck breast
1 tbsp. orange zest
1 tbsp. Chinese five spice
2 bundles buckwheat soba noodles
1 stalk scallion (sliced thinly on a bias )
Making the Dashi Broth
Combine water, kombu and katsuobushi in pot. Bring to simmer. Do not boil stock. Simmer for 30 min. on low heat.
After 30 min., strain stock into another pot using a fine strainer and cheesecloth. Combine mirin and soy to stock. Place trimmed shiitake into dashi broth and simmer at low heat for 10 min. Set aside and chill broth.
Sous Vide Duck Breast
Place duck breast in bowl and rub orange zest and five spice onto duck. Place into Cryovac bag and seal on highest vacuum setting.
Place duck into 135 °F (57.3 °C) water bath for 45 min. After 45 min., open bag and dry duck breast off with paper towels. Season both sides with salt and pepper. Scour the duck breast skin so the fat will render easier. Heat pan at medium heat and sear duck breast skin side down. No oil required due to amount of fat on duck. Render the duck until skin is golden brown. Flip duck and sear for another 30 sec. Take duck out of pan and place onto cutting board. Let rest for 3 to 5 min. and slice thinly.
Bring pot of water to boil and drop the bundles of soba noodles into pot. Cook for 4 to 5 min. until noodles are soft. Strain and run under cold water until cool. Toss with sesame oil and set aside.