kimchiyang.jpg
Kitchen bigwigs Michel Richard, José Andrés, and Andy Ricker were cooking at the "Melting Pot"-themed James Beard Foundation awards on Monday night, but Marcus Samuelsson--the

"/>

Rachel Yang Wows Food World With Escolar

kimchiyang.jpg
Kitchen bigwigs Michel Richard, José Andrés, and Andy Ricker were cooking at the "Melting Pot"-themed James Beard Foundation awards on Monday night, but Marcus Samuelsson--the Red Rooster impresario whose name is synonymous with global cuisine--liked Rachel Yang's dish best.

"Best food tonight from Revel Rachel Yang," Samuelsson tweeted after sampling bites of white curry tripe, octopus carpaccio, and kibbeh nayeh, a traditional dish of raw minced lamb.

Yang, chef at Joule and Revel, made Korean bean paste-cured and cold-smoked escolar with a fennel kimchi.

"We got comments from so many people that it was the best dish they had," says Yang, just back from her whirlwind New York trip. ("I'm not a New Yorker anymore," she says of the week's fast pace.)

Yang devised her dish so she wouldn't have to spend too much time in the kitchen or fret about keeping hot food hot with Thomas Keller, Daniel Boulud, and Tom Colicchio set to approach her table.

"A lot of people were very ambitious," Yang says of other participating chefs. "They were doing a lot of last-minute stuff."

Of all the bites she tried, Yang's favorite was a corn sorbet from Michel Richard.

"It was out of this world," she says.

For Yang, traveling to New York meant leaving behind her five-month-old son and Revel, which she reports has been packed since its review in Seattle Weekly.

"We were really busy, but everyone did really good," she says. "We were calling every morning, every night."

While Yang says she was "ecstatic" to feed industry leaders at the ceremony, she predicts Seattle chefs will return next year to claim awards.

"Portland got a lot of attention, but I think next year, we'll take it back," she says.

Follow Voracious on Facebook & Twitter.

 
comments powered by Disqus

Friends to Follow