Southeast Asia Soiree
A surprise treat, compliments of the Chef
Grilled. Fried. Pickled. - Served w/ Miso Aioli
Thin-sliced, marinated Sashimi-grade Ahi Tuna accented with sambal, sesame, & kukui candlenut, paired w/ a delicate spring salad of pea shoots, slivered onions, orange segments, & ponzu vinaigrette
Macanese Paella - Rice cooked in stock until crispy. Topped with turmeric chicken, Portuguese linguica sausage, prawns, clams, tea eggs and pork
Sorbet of Thai basil-steeped coconut water & lime w/ candied puffed rice cookie
A gift of traditional Philippine coconut candy, made in-house by Mama Jeannie
Pacific Northwest native, outdoorsman, urban farmer, & graduate of Oregon Culinary Institute, with 10+ years professional work experience including work under local Chefs Deb Greene, Celeste Shaw and Anna Vogel.
Third-generation restauranteur, born in South Korea, world traveler, corporate hotel and hospitality industry veteran. Wife and business partner to Spokane local Tony Choi.