by Kurtis Kolt | Just sending a quick note to share that Maenam’s Chef Angus An and I are in New York City and in the home stretch of prepping for his dinner at James Beard House this evening. As a little refresher, Angus has been the consulting chef in New York at Kittichai in the Thompson Hotel for the last little while, so he’s officially wearing two hats tonight as he presents contemporary Thai dishes out of both New York and Vancouver. As the lucky guy who consults on the wine list at Maenam, I got to come along for the ride; designing tonight’s wine program and overseeing wine service!
Angus was invited to cook at James Beard House many months ago, and much of the coordination has come out of Vancouver. I got to dive into a whole new realm of liquor laws to adhere to, and track down various wines from suppliers I have no experience with. The good folks from the Okanagan’s Tantalus Winery did us a solid by doing a good ol’ fashioned border run of their kick-ass 2010 Riesling a few weeks back. I’m quite excited and proud to represent BC wine country tonight, with a little Mission Hill in the mix as well!
Angus and his team – many of whom are from Vancouver – are hustlin’ away doing prep as I type this, and they’re pretty stoked. I will indeed rock out a full report for you on our New York adventures later in the week, loaded with pictures and good cheer. In the meantime, I will be Tweeting and Instagramming (both @KurtisKolt) tonight using the hashtag #AAJBwKK.
Do follow along as we represent!
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