Asian Food Beyond Borders: What It Is and What Is It?
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.
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.
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.
My booty included tamarind, turmeric, ginger, pomelo, water chestnuts, baby bok choy, red and green chilies and a super exciting experimental item:
Yes, I poached some poached bamboo. Any suggestions on what to make with it?
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