Looking for spectacular new dishes, creative approaches to classic ingredients, and cheerful gathering places, the kind of friendly places that attract talented chefs?
We can turn to restaurants new and old for memorable culinary adventures, sure, but there’s one Southern California culinary destination that’s become synonymous with great dinners, fun foodie things to do, and cameos. of creative culinary artists, in addition to a terrific line. -up talks, art exhibits, and other events.
This is the Japanese American Cultural & Community Center, and it will honor a quartet of acclaimed chefs throughout Asia-Pacific American Heritage Month.
The “Rising Chefs” series, which opens on May 3, will feature a trio of stars who have gained a large following on TikTok – David Nguyen, Kevin Lee and Tway Nguyen – as well as Chris Ono, the new resident chef of the center.
Add an extra celebratory element to the series? This is the centre’s first culinary pop-up series.
“Each week will introduce a new, immersive dining experience featuring a 5-course pre-fixed menu inspired by each chef’s cultural heritage, a House of Suntory signature cocktail pairing, and a pre/after dinner Japanese garden cocktail + a lounge area,” shares the team behind the month-long spectacular.
Chef Nguyen will visit the JACCC on May 3-4, Chef Lee will be there on May 9-10, May 17-18 are Chef Nguyen’s dates, and Chef Ono will wrap up the delicious series on May 26-27.
Want to book a place at the table to better know all the specialties of the chefs?
A ticket for the full series is $180, and seats are open to guests ages 21 and older (there are booze deals, note).
The beneficiary of the Rising Chef series?
It’s the Japanese American Cultural & Community Center, “which offers aspiring chefs a space to share their stories, techniques, and innovations.”
There are a few things to know before you go, like seating timing, what to expect, and other fun, must-know facts for foodies.
Start here to reserve your spot in this limited-seat series, a celebration of AAPI, culinary creativity, and a quartet of superb chefs.
Pictured: Chef David Nyugen’s Asparagus Crab Soup and Ginger Scallion Lobster with Crab Noodles