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May 16, 6:30 P.M. Talk and Taste: An Exploration of Late Night Eating and Drinking in Asia with Bessou and Local Roots

May 16, 2024 06:30 PM

Yasik, Siu Yeh, and Izakaya: After Hours Food and Drink Culture in Asia

25 11th Ave, New York, NY 10011, USA

After a night of drinking, the tradition of late-night eating in many Asian cities is an important part of the region’s food culture. In Japan, izakaya bars offer fried snacks, rice bowls, grilled meats, and seafood designed to soak up alcohol. In Korea, the word “yasik,” meaning “food eaten in the middle of the night after dinner” refers to comforting and spicy soups, grilled and fried proteins, and other satisfying treats that can be found in night-markets and late-night diners. “Siu Yeh,” meaning “midnight snack” in Cantonese, reflects the culture of indulgence that takes place in many cities in China where street hawkers and diners stay open well past midnight for hungry revelers. Inspired by these kinds of casual but thoughtfully crafted foods and the drinks that accompany them, Local Roots founder Wen-Jay Ying, Maiko Kyogoku and chef Elena Yamamoto of Bessou, drink expert Mandy Zhang, Hana Makgeolli founder Alice Jun, and Little Banchan Shop are coming together to create an experience that transports attendees to the late-night diners, markets, and pubs across Asia. Because the food is designed for imbibers, a variety of beverages including Baijiu from Ming River, Soju from Hana Makgeolli, and passion fruit cocktails with Japanese whiskey will be perfectly paired.

 General Admission: $95

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Bessou Housemade Pickles  

Little Banchan Shop Banchan  

Popcorn Medley > Miso Caramel, Nori Crunch, Shiso–Sour Cream, Soy Butter, and Sichuan Peppercorn–Ginger 

 Little Banchan Shop Tteokbokki > Korean Rice Cakes with Red Spicy Broth 

Smelt and Mushroom Kushikatsu > Panko-Fried and Skewered Whole Smelt with Local Roots King Trumpet Mushroom, and Ginger Aïoli 

Lamb Menchikatsu Scallion Pancake Sandwich> Lamb Curry Croquette with Scallion Pancake, and Pickles

Ube Custard Beignets 

Baijiu generously donated by Ming River. 

Soju generously donated by Hana Makgeolli. 


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About Wen-Jay Ying: 
Wen-Jay Ying is the founder and boss at Local Roots NYC, a small business that has connected New Yorkers with produce that’s always local and always fresh since 2011, through weekly subscription-based farmers markets at bars and cafes. In 2021, the Local Roots Market & Cafe opened, serving Chinese farm-to-table food, selling local produce, meats, and dairy. They have recently opened kiosks in Midtown and at the new Pier 57 James Beard Foundation–curated food hall in Chelsea. 

About Bessou Founder Maiko Kyogoku and Chef Elena Yamamoto: 
Founder Maiko Kyogoku and chef Elena Yamamoto's modern approach to traditional Japanese dishes reflect their multicultural heritage as Japanese American New Yorkers. Kyogoku's family opened the first sushi restaurant on the Upper West Side. She has over 15 years' hospitality experience leading operations for Daniel Boulud and the Thompson Hotel Group. Yamamoto has worked in acclaimed restaurants in both Japan and the U.S, including Mission Chinese, Momofuku Milk Bar, and Karasu 

About Alice Jun:
In 2017, Alice Jun founded Hana Makgeolli with aspirations of becoming the foremost artisanal makgeolli brand in the United States. In 2020, Alice and her business partner John Limb opened Hana Makgeolli’s 2500-square foot production facility in Greenpoint, New York. The following year, they debuted the Tasting Room, a welcoming space where guests can enjoy Hana Makgeolli’s full range of sool. Alice has long been drawn to how alcohol brewing methodology in Korean culture has historically been advanced, studied, documented and driven by women. As a Wine Enthusiast Future 40 honoree and New York International Wine Competition’s 2021 Makgeolli Producer of the Year, she has been recognized for honoring her predecessors while continuing to push the boundaries of the entire sool category.

About Mandy Zhang:
Mandy Zhang, originally from Hunan province, China, arrived in New York City at the age of 6. She is a cocktail enthusiast and a discerning expert in Chinese cuisine with a background in interior design. Amidst the onset of the pandemic, she embarked on her inaugural culinary venture, Blue Willow, a Szechuan/Hunan fusion restaurant, in collaboration with her partner, Vincent. This was swiftly succeeded by Ye's Apothecary, a Szechuan cocktail tapa lounge, and Red Sorghum, the latest addition to Long Island City's burgeoning culinary scene. Her pursuit of hospitality is deeply rooted in the ethos of Asian traditions, where food serves as the quintessential expression of affection. 

About Little Banchan Shop: 
Opening soon in Market 57, we are a Korean specialty foods store focused on high quality ingredients made in small batches on-site in our Long lsland City location. 

About Ming River: 
Ming River is the original Sichuan baijiu. Using traditional methods passed down from master to apprentice for over twenty generations, Ming River is an authentic and uncompromising Chinese grain spirit. 

 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.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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