Kimchi Fried Rice with Pancetta and Salumi with Yia Vang
Yia will share techniques for making a world-class fried rice dish using Red Table Meats and charred veggies, topped with a fried duck egg and ricotta cheese. The dish brings together flavors of sweet, salty, bitter, sour and umami tastes.
Anyone who attends a "Chef Camp Presents" class at FOOD Building gets $25 off a ticket for Chef Camp, September 1-3, 2017 in Sturgeon Lake, Minnesota.
YIA VANG is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food.