DEPT The Good Life
ISSUE Fall 2012
AUTHOR Kanara Ty
PHOTOS Interior photo by Mohammad Gorjestani, all other photos by Jennifer Yin.
In recent years, the San Francisco Bay Area’s culinary scene has grown beyond the local-produce-loving-community it has become recognized for. In fact, it is steadfastly becoming the playground for renowned chefs to create some of the region’s most creative and innovative dishes. Of course, this all comes at a hefty price — many folks will find themselves breaking the bank to eat at some of the Bay Area’s most coveted restaurants. While this may be an exciting time for food enthusiasts, the accessibility to such experiences is another matter.
This week’s Happenings 5.19-20
The weather is getting warm and we’re starting to get ready for those restless summer evenings. Luckily for Audrey readers, there are blooming possibilities for the movie-goers, dance buffs, and hungry tasters in all of us. Check out what is happening now and around the web this week.
Mothers — with all their earnest, loving intentions — can often be entertaining, and their advice can be an interesting mix of serious, silly, insightful and mind-boggling (sometimes all rolled up into one zinger you can’t wait to share with your friends). In honor of Mother’s Day, we’ve asked fellow Asian American writers and artists to share the funniest advice they’ve ever gotten from their mothers.
Dennis Lee at Namu Gaji. Photo courtesy of Eater SF.
I grew up eating everything from cow tongue and 1,000-year-old egg (don’t cringe) to some good ol’ American-style pork chow mein. Though how the foods are prepared are on opposite ends of the spectrum — from how your ancestors made it to more Americanized techniques — they all have one thing in common: the foods are rooted in tradition.
That’s what “Talkin’ ‘Bout My Generation: Chefs Re-Invention Asian Cuisine” is all about. Chefs will share their ideas of combining traditional cooking techniques with more modern flavors, while still keeping to the cultural inspiration. Because of this fusion, there have been restaurants sprouting up that are changing the idea of what people used to think came out of Asian restaurants.
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