Eddie Huang Joins LTO For Blue Crab Dinner Series

The next chef cooking at LTO, the pop-up dinner series in the old Broadway East space, is none other than BaoHaus chef/burgeoning food media personality Eddie Huang. From June 3-9, he'll be doing blue crab dinners "inspired by the Chinese South." Huang explains:

In New Orleans, you see Vietnamese people bringing their flavors to crawfish and po boys. In Atlanta, Koreans set up shop alongside Waffle Houses. Well, this Chinaman came to New York, and this is what he eats!

First Course
Icebox Duck Wings
Fried Oyster Po Baos w/ Pate
Hunan Corn Kernels w/ Leeks and Ham Hock
Chino Boudin Sausage

Second Course
Sesame Liang Pi Salad
Salt Cod and Chinese Broccoli Fried Rice
137 Fried Gator Tail
FOB Chicken

Third Course
Hush Puppies
Shanghai Steamed Blue Crabs
DMV Steamed Blue Crabs

Fourth Course
Soy Caramel Bread Pudding a la Mode

$88 per person served Family Style; pairings of Champagne, Gruner, Juicy Red, Beer, Pimm’s Cup available for an additional $55.

Resys can be made here.

· All Coverage of Eddie Huang [~ENY~]
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