June 21, 7:00 P.M. Dinner: Collab Dinner: Oakland’s James Beard–Recognized Chefs Presented by Visit Oakland
June 21, 2024 07:00 PM
A Collaboration of Soul Food, Thai, and Fermentation-driven Cuisine with the Chefs from Burdell, Jo’s Modern Thai, and Daytrip
25 11th Ave, New York, NY 10011, USA
We are thrilled to welcome three of Oakland’s James Beard Award semifinalists for Best Chef California to Platform by JBF: Burdell, Jo’s Modern Thai, and Daytrip. At Burdell, 2024 Best Chef California semifinalist chef Geoff Davis prepares welcoming soul food inspired by his maternal grandmother. 2023 Best Chef California semifinalist Intu-On Kornnawong combines flavors from her upbringing in Northeastern Thailand with local ingredients at Jo’s Modern Thai. At Daytrip, 2024 Best Chef California semifinalist Finn Stern has created an innovative menu of seasonal fermentation-driven dishes and natural wines.
Now is your chance to taste “The Town,” as it is fondly known, during this one-night-only dinner highlighting the unique culinary tapestry of the city of Oakland, California.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
MENU
Hors d’Oeuvre
Finger Sandwiches > Daytrip Foccacia with Cured Lamb and Pistachio Butter
Contains dairy, gluten, and nuts
Chicken-Fried Stuffed Morels with Crispy Chicken Skin and Caviar Ranch
Contains dairy and gluten
Kanom Krok > Jo’s Modern Thai Coconut Cake with Tom Kha Dungeness Crab Relish, Grilled Corn, Chile Crisp, and Tsar Nicoulai Trout Roe
Contains shellfish
Dinner
Chilled Razor Clams with Charred Alliums, Fermented Red Fresno Liquid, Cilantro Oil, and Green Garlic Aïoli
Contains shellfish
Sweet Corn with Tierra Vegetables Grits, Sea Urchin Butter, and Shrimp Gravy
Contains dairy and shellfish
Nam Tak Moo> Grilled Pork Neck with Crispy Rice, Pluots, Laab Herbs, and Daytrip Fermented Vegetables
Contains shellfish
Lemon Verbena Sorbet with Pecorino Magic Shell
Buttermilk–Black Pepper Ice Cream with Strawberry Jam
Coconut Sorbet with Sweet Mango–Cream Corn Compote and Pandan Crispy Rice
Contains dairy
About Geoff Davis:
Born just outside Philadelphia, Geoff grew up in Modesto, California. An early love for dining at restaurants, selecting produce with his grandfather, and cooking through cookbooks fostered his passion for food. He has fond memories of spending time and sharing meals with his grandparents, especially after they moved to California. After graduating from the Culinary Institute of America, he worked in a handful of Bay Area Michelin-starred restaurants such as Aqua, The Fifth Floor, and Cyrus. After a brief stint in wine in Napa, Geoff relocated to Oakland where he worked at Haven and later The Dock, alongside James Syhabout. Geoff went on to join the opening team at True Laurel as executive chef. In 2022, Geoff embarked on a new journey called Burdell, which began as a series of pop-ups centered on local produce and the Soul Food he remembered from his grandparents' table.
About Intu-On Kornnawong:
Chef Intu comes from the small town of Udon Thani in the Issan region of Thailand. She began her culinary journey at a young age, helping her family cook meals for the house, learning Thai dishes from her parents and aunties. Seeking to broaden her horizons and refine her skills, Chef Intu ventured to the United States, where she had the privilege of working under some of the industry's most renowned chefs including Kris Yenbamroong, Jeremy Fox, and Pim Techamuanvivit. Chef Intu's extensive experience and profound understanding of Thai cuisine shine through in every dish she creates. With a deft touch and an innate ability to harmonize flavors, she expertly brings together the bold and delicate, the spicy and soothing, the traditional and modern elements of Thai cuisine
About Finn Stern:
Finn Stern is the Executive Chef and Co-Owner of Oakland’s Daytrip, celebrated for its playful, fermentation-driven food. Daytrip was featured on Bon Appetit's "Hot 10" list of Best New Restaurants in America in 2022. Finn has been recognized as a "Rising Star" by Star Chefs and was a James Beard semi-finalist this year. Committed to more than just a compelling dining experience, Daytrip actively strives for a more equitable future in the industry, particularly focusing on its workforce. This effort has been highlighted in publications like The New York Times, The San Francisco Chronicle, and Bon Appetit.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.