Last Saturday night Kian of Red Cook invited me and my family to his Late Spring Chinese Dinner at his home in Harlem. Fellow dinner guests included Kian’s partner Warren, viagra here their fellow food enthusiast friend Ed, there Shelley Menaged from the James Beard House and Iron Chef judge and food writer Akiko Katayama.
When I asked Kian how he had accumulated such a wealth of knowledge about Chinese cooking and cuisine, sales he told me, “I do lots of research. I read Chinese cookbooks, go online… the online forums are very helpful.”
Over the course of four hours, Kian bustled back and forth between the dining table and the kitchen, meticulously prepping and presenting us with course after course. Meanwhile, we shared stories about gritty pizza joints, trips to outerboroughs, and our passionate love or hate for durian fruit, all between bites of food.
We gathered around Kian as he was finishing prepping his first course, waiting with eager anticipation for the ten-course marathon to begin.