Asian Food Beyond Borders: What It Is and What Is It?

Categories: Food Fests

10112008815.jpg

Notes and Photos by Tamara Palmer

One of the most playful events of this weekend's Asian Food Beyond Borders, a grand educational festival hosted by the educational non-profit Asian Culinary Forum, was Saturday's free "What Is It?" Tables of Asian produce and condiments were set up in front of Japanese eatery Delica rf-1 for people to fondle and ponder, while expert volunteers were on hand to offer insight on how to cook with them.

We're pretty savvy with this sort of stuff here in S.F., but there were plenty of unfamiliar bits to discover.

10112008829.jpg

10112008818.jpg

10112008809.jpg

10112008810.jpg

10112008828.jpg

At nightfall, the ACF took over the front corridor outside the building for a VIP event, creating a visually appetizing room with delicious small bites from Chef Terrence Khuu of Bayside Bistro to match.

10112008847.jpg

10112008840.jpg

10112008845.jpg

10112008846.jpg

10112008851.jpg

10112008852.jpg

But a true frenzy was happening in the back, where there was a table piled with many of the afternoon's "What Is It?" ingredients. They were free for the taking, and ladies were shoving others out of the way for a crack at it.

10112008857.jpg

My booty included tamarind, turmeric, ginger, pomelo, water chestnuts, baby bok choy, red and green chilies and a super exciting experimental item:

10112008855.jpg

Yes, I poached some poached bamboo. Any suggestions on what to make with it?


My Voice Nation Help
0 comments
Sort: Newest | Oldest

Now Trending

From the Vault

 

©2014 SF Weekly, LP, All rights reserved.
Loading...