Recently I was invited to appear on the CBS Early Show in New York City, and asked to create an “audience-friendly” recipe. Not a typical request.
The night before the show, I put on my thinking cap, and the idea of Wonderbread just popped into my head. It’s such an American standard!
I came up with a recipe for soufflé bread puffs with Chop Chop Chicken (which we serve at Shang), wrapped in lettuce with almonds and fresh vegetables. It can be adapted for vegetarians if you leave out the chicken.
I had to get up really early to get to the show, but it was fascinating to be on the set while the other stories were being reported — watching TV in the making.
While I was in New York, I also participated in the Wine and Food Festival, working the Dim Sum & Disco brunch with my good friend and fellow chef Ming Tsai.
We both really enjoyed the event for the change of pace. The brunch had a much more relaxed feel than an evening event, with families and kids everywhere.
For chefs, it’s a gift to finish up during the daytime, enjoy a glass of champagne and go home to rest before working that night. And it’s always a pleasure to cook alongside Ming Tsai, because he’s sure to create something amazing. This time, he made a fantastic dim sum Foie Gras and Maitake Shumai– which, I’ve got to emphasize, is NOT audience-friendly to make!
Chef Susur Lee maintains two successful restaurants in downtown Toronto – LEE and MADELINE’S — and now has a restaurant in New York (Shang) and Washington (Zentan).
