Why is it so difficult to find great Chinese food in America? The question is especially vexing when one looks at the culinary renaissance taking place in China itself. Is the problem visa difficulties for Chinese chefs, as Nina and Tim Zagat recently argued? Is it the ingredients? Or is the issue (as Nicole Mones has claimed) more fundamental: a disconnect between what talented Chinese chefs can cook and what Americans, raised on chop suey and sweet and sour pork, actually expect?
Or, is there great Chinese food already here, just waiting to be discovered and celebrated?
We'll also discuss some of the bright spots and local trends in the Bay Area Chinese restaurant scene.
This program includes a catered reception, a 90-minute panel discussion, and post-event book signing.
Please RSVP by January 17, 2008 Register online or call 650-344-3663