TV on ABC: Taste Buds Chefsgiving
Nov
25
1:00 PM13:00

TV on ABC: Taste Buds Chefsgiving

 Chefs Tu David Phu, Sheldon Simeon, Melissa King and Kwame Onwuachi each bring their own unique, soul-searching dish to the table that reminds them of the time they spent with their own families during the holidays.  It is through these dishes that viewers are taken on a culinary journey from Africa to the Caribbean, from Vietnam to Hawaii and Los Angeles.

Chefs Tu David Phu, Sheldon Simeon, Melissa King and Kwame Onwuachi each bring their own unique, soul-searching dish to the table that reminds them of the time they spent with their own families during the holidays.

It is through these dishes that viewers are taken on a culinary journey from Africa to the Caribbean, from Vietnam to Hawaii and Los Angeles.

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San Francisco: Merchant Roots
Oct
19
7:00 PM19:00

San Francisco: Merchant Roots

   MUSHROOM    Chef Kane Adkisson of kanō, with Chef Tu David Phu, will join us at the Table for two nights of culinary exploration of the broad and fascinating world of mycelia.  The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

MUSHROOM

Chef Kane Adkisson of kanō, with Chef Tu David Phu, will join us at the Table for two nights of culinary exploration of the broad and fascinating world of mycelia.

The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

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San Francisco: Merchant Roots
Oct
18
7:00 PM19:00

San Francisco: Merchant Roots

   MUSHROOM    Chef Kane Adkisson of kanō, with Chef Tu David Phu, will join us at the Table for two nights of culinary exploration of the broad and fascinating world of mycelia.  The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

MUSHROOM

Chef Kane Adkisson of kanō, with Chef Tu David Phu, will join us at the Table for two nights of culinary exploration of the broad and fascinating world of mycelia.

The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

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San Francisco: Merchant Roots
Oct
12
7:00 PM19:00

San Francisco: Merchant Roots

   EAST MEETS WEST    Hong Kong celebrity chef Charmaine Cheung, with Chef Tu David Phu, will join us at The Table for 2 nights of culinary exploration of the juxtaposition of Eastern sensibility & Western ingredients.  The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

EAST MEETS WEST

Hong Kong celebrity chef Charmaine Cheung, with Chef Tu David Phu, will join us at The Table for 2 nights of culinary exploration of the juxtaposition of Eastern sensibility & Western ingredients.

The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

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San Francisco: Merchant Roots
Oct
11
7:00 PM19:00

San Francisco: Merchant Roots

   EAST MEETS WEST    Hong Kong celebrity chef Charmaine Cheung, with Chef Tu David Phu, will join us at The Table for 2 nights of culinary exploration of the juxtaposition of Eastern sensibility & Western ingredients.  The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

EAST MEETS WEST

Hong Kong celebrity chef Charmaine Cheung, with Chef Tu David Phu, will join us at The Table for 2 nights of culinary exploration of the juxtaposition of Eastern sensibility & Western ingredients.

The Table can accommodate just eight guests per meal, at which guests will be served a tasting menu with a specific theme. Merchant Roots promises that the menu will be abstract and always exciting.

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San Francisco: Tasting Menu - CHC Festival
Jul
19
7:00 PM19:00

San Francisco: Tasting Menu - CHC Festival

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As a final salute to Top Chef contestant, Tu David Phu’s Chef’s Hawker Centre pop-ups around the country, we’ve created a night filled with food, drinks, and music. Your ticket includes unlimited access to food booths and two drink tickets to try specially crafted cocktails by guest mixologists. VIP access includes early entry at 6 PM, access to the special exhibitions, as well as a personalized tour of the festival with Chef Tu.

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San Francisco: First Kitchen - Bloodline
May
20
5:00 PM17:00

San Francisco: First Kitchen - Bloodline

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A sneak-preview of BLOODLINE, directed by CAAMFest alumnus James Q. Chan and featuring chef Tu David Phu (Top Chef 15 and SF Chronicle Rising Star 2017). This vibrant, personal film about food, family and creativity is the premiere episode of the new documentary food series, FIRST KITCHEN.

Join us for this special launch-event featuring a film screening and specially crafted selection of appetizers (“street bites”) curated by Phu and our host venue Black Cat, as well as an opportunity to meet director Chan, series creator and executive producer Santhosh Daniel, and Phu (who also co-executive producer of the series).

Ticket holders will receive a discount to Black Cat’s live jazz performance immediately following the FIRST KITCHEN event.

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Rhode Island: Seafood
May
12
7:00 PM19:00

Rhode Island: Seafood

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Chef Patrick VanVoorhis formely of Quince, Acquerello and currently Co-Executive Chef at Spoon Bar; Tu David Phu, Top Chef Season 15; Jeremy Nelson an alumni of Lazy Bear; And Alex Dill has traveled the country working under nation's best chefs. 

It is seldom to have these highly acclaimed chefs cooking in the same room. Join us as we celebrate Rhode Island Seafood with a 9 course tasting menu at jamestownfish.com

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Rhode Island: Seafood
May
11
7:00 PM19:00

Rhode Island: Seafood

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Chef Patrick VanVoorhis formely of Quince, Acquerello and currently Co-Executive Chef at Spoon Bar; Tu David Phu, Top Chef Season 15; Jeremy Nelson an alumni of Lazy Bear; And Alex Dill has traveled the country working under nation's best chefs. 

It is seldom to have these highly acclaimed chefs cooking in the same room. Join us as we celebrate Rhode Island Seafood with a 9 course tasting menu at jamestownfish.com

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New York: Asian BBQ
Apr
12
8:00 PM20:00

New York: Asian BBQ

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Chef Tu of Top Chef Season 15 is teaming up with a collective of NYC's Best Asian-American Chefs to cook an epic meal paired with killer drinks.

Chris Cheung
East Wind Snack Shop & Tansuo
“Some of the best Chinese food in Manhattan”
-Josh Ozersky

Edward and Lien Lin of Bricolage
“NYC’s Best Vietnamese Restaurant”
-ZAGAT

Christine Lau
LA & NYC restaurant consultant

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New York: Modern Asian
Apr
11
8:00 PM20:00

New York: Modern Asian

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Chef Tu of Top Chef Season 15 is teaming up with a collective of NYC's Best Asian-American Chefs to cook an epic meal paired with killer drinks.

Medwin Pang of Hungerpang
“Hottest Restaurants in Brooklyn”
-EATER

Edward and Lien Lin of Bricolage
“NYC’s Best Vietnamese Restaurant”
-ZAGAT

Christine Lau
LA & NYC restaurant consultant

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New York: Modern Asian
Apr
11
5:00 PM17:00

New York: Modern Asian

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Chef Tu of Top Chef Season 15 is teaming up with a collective of NYC's Best Asian-American Chefs to cook an epic meal paired with killer drinks.

Medwin Pang of Hungerpang
“Hottest Restaurants in Brooklyn”
-EATER

Edward and Lien Lin of Bricolage
“NYC’s Best Vietnamese Restaurant”
-ZAGAT

Christine Lau
LA & NYC restaurant consultant

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San Francisco: Merrior "Water & Soil” Charity Dinner
Mar
12
6:00 PM18:00

San Francisco: Merrior "Water & Soil” Charity Dinner

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9 course Omakase menu featuring the wines of Silver Oak and Twomey. Guests will enjoy a side by side tasting and discussion of “Merrior”; variances in water & soil. The wine pairings will highlight “soil” from three single vineyard Pinot Noirs from Twomey paired with fish from 3 “water" sources known for production outstanding quality fish.

About Chef Melissa Perfit:

Perfit long aspired to become a cinematographer and never thought she'd become a chef. Listen to the episode to discover what got her hooked on cooking, what her film background has to do with her life as a chef, and find out the one ingredient she can't stand, but works with every day.

About Chef Tu David Phu:

After a decade of cooking, Chef Tu began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnam. In 2017 San Francisco Chronicle, Chef Tu was named a Rising Star Chef.

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Oakland: Vietnamese Cuisine x Wines of Germany
Mar
3
7:30 PM19:30

Oakland: Vietnamese Cuisine x Wines of Germany

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Chef Tu David Phu together with Cochon555, Wines of Germany USA, will present an intimate dinner series themed around Open Access Agriculture. Each dining experience brings together some of America’s most celebrated chefs with leaders in agriculture to highlight sustainable and technical solutions to modern food sourcing. Come prepared to eat and drink well.

About Piggy Bank:

All proceeds will benefit Piggy Bank, a Missouri farm that helps launch new family farms by providing heritage breed piglets and access to business plans. Piggy Bank also serves as a safety net to farmers in the wake of a disaster. In 2018, Piggy Bank assisted in distribution of $22,000 to farmers after Hurricane Harvey. Together we are planting the seeds today to make sure we have heritage species and family farmers in the future.

About Chef Tu David Phu:

While he did not attend culinary school, he attributes his success in the industry to his hard work ethic, culinary mentors and passion for cooking, driven by curiosity and innovation.

About Wines of Germany:

Wines of Germany is the exclusive U.S. office of the Deutsches Weininstitut (German Wine Institute). Consider us your primary source for information on German wine regions, statistics, and fun facts, plus promotions and events here in the U.S.! Explore this site to discover the distinctive quality and pairing versatility of German Riesling, Pinots, Silvaner, and more.

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San Francisco: Borrego
Mar
2
7:00 PM19:00

San Francisco: Borrego

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THE COMMISSARY X SILVER OAK WINES

Chef Tu David Phu together with Chef Rogelio Garicia of The Commissary, Cochon555, Silver Oak and Twomey, will present an intimate dinner series themed around Open Access Agriculture. Each dining experience brings together some of America’s most celebrated chefs with leaders in agriculture to highlight sustainable and technical solutions to modern food sourcing. Come prepared to eat and drink well.

About Piggy Bank:

All proceeds will benefit Piggy Bank, a Missouri farm that helps launch new family farms by providing heritage breed piglets and access to business plans. Piggy Bank also serves as a safety net to farmers in the wake of a disaster. In 2018, Piggy Bank assisted in distribution of $22,000 to farmers after Hurricane Harvey. Together we are planting the seeds today to make sure we have heritage species and family farmers in the future.

About Chef Rogelio Garcia:

While he did not attend culinary school, he attributes his success in the industry to his hard work ethic, culinary mentors and passion for cooking, driven by curiosity and innovation.

About Silver Oak and Twomey:

Established in 1972, Silver Oak is a leading producer of California Cabernet Sauvignon. Silver Oak is still owned and operated by the Duncan family, who also founded Twomey Cellars, a producer of seven distinct California Pinot Noirs, an estate Sauvignon Blanc, and a single vineyard Merlot in consultation with Chateau Petrus legend Jean Claude Berrouet. With four winemaking facilities and tasting rooms located in the Napa Valley, Alexander Valley and Russian River Valley, 16 estate vineyards, The Oak Cooperage, and a team of world class people, the Duncan family is committed to innovative and sustainable viticulture and winery management practices that result in wines of the highest quality and distinction.

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Venice: Modern Asian
Feb
25
7:00 PM19:00

Venice: Modern Asian

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About Chef Jon Yao:
After college, Jonathan Yao's parents didn't want him to cook. Nonetheless, Yao went to pursue his culinary dreams. In 2016 he opened Kato in Los Angeles, and has garnered accolades from Eater, GQ, and the LA Times.

"Yao’s work-in-progress [Kato] is one of L.A.’s best new restaurants." -Food & Wine Magazine

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Venice: Omakase
Feb
24
7:00 PM19:00

Venice: Omakase

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Chef Cody of Omega Blue is a master with fish and sushi. Chef Christian Alquiza is the Corporate Chef of Sweet FIn. Together they will combines their passion for sustainable seafood to curate an amazing 9 course Omakase menu.

$99 for 9 courses. Booze on us!

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Oakland: Asian Island Cuisine
Jan
26
8:30 PM20:30

Oakland: Asian Island Cuisine

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Chef Chris Yang's tenure consists of Hog & Rocks, Hops & Hominy, Roy’s Pacific Rim and most recently as the Chef De Cuisine at Aina.  “I’m here [Aina] to challenge people about what they think they know about Hawaii,” -New York Times

Chef Shawn Naputi's resume includes Foreign Cinema, Incanto, and Salumeria. "Prubechu's passionate cooking is complemented by an equally informed monologue about the food and its origin [Guam]" -San Francisco Chronicle

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Oakland: Asian Island Cuisine
Jan
26
6:00 PM18:00

Oakland: Asian Island Cuisine

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Chef Shawn Naputi's resume includes Foreign Cinema, Incanto, and Salumeria. "Prubechu's passionate cooking is complemented by an equally informed monologue about the food and its origin [Guam]" -San Francisco Chronicle

Chef Chris Yang's tenure consists of Hog & Rocks, Hops & Hominy, Roy’s Pacific Rim and most recently as the Chef De Cuisine at Aina.  “I'm here [Aina] to challenge people about what they think they know about Hawaii” -New York Times

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Oakland: Melting Pot
Jan
25
8:30 PM20:30

Oakland: Melting Pot

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Melting Pot is often a synonym used to describe the Oakland Cultural Scene. The diversity is reflected in its people and food. Join Chef Tu David Phu and Chef Nelson German, as they launch the CHC Dinner Series in their hometown.

About Chef Nelson German:

Chef Nelson's unorthodox culinary style draws from his Dominican heritage. He embraces Mediterranean cuisine and the Asian influence from working under internationally acclaimed Chef Yugi Wakiya.

Menu: 9 courses w/ complimentary pairing

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Oakland: Melting Pot
Jan
25
6:00 PM18:00

Oakland: Melting Pot

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Melting Pot is often a synonym used to describe the Oakland Cultural Scene. The diversity is reflected in its people and food. Join Chef Nelson German and Chef Tu David Phu as they launch the CHC Dinner Series in their hometown - Oakland.

About Chef Nelson German:

Chef Nelson's unorthodox culinary style draws from his Dominican heritage. He embraces the Mediterranean cuisine and Asian influence from working under internationally acclaimed Chef Yugi Wakiya.

Menu: 9 courses w/ complimentary pairing

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SF: Pinoy Heritage
Jan
21
7:00 PM19:00

SF: Pinoy Heritage

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Francis Ang, an acclaimed alumni of Dirty Habit, has been garnering press with his pop-up Pinoy Heritage. He was named Food and Wine's "People's Best Pastry Chef, " He was also nominated for Zagat's "30 Under 30" in San Francisco.

Eric Pascual (one of the first pop-up chefs on Feastly) cooks food that is a reflection of " time spent in the kitchen with his family, as Filipino-Hawaiians." His cult following for "Eats by E" speaks for itself.

Special Guest: 
Adam Brogan, Jack Daniel’s Cocktail Champion

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SF: Asian BBQ
Jan
20
7:00 PM19:00

SF: Asian BBQ

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Hardwood Smokery's Pit Master Jacob Kwan-Rosenbush Chopped Grill Master Champion Sophina Uong will collaborate to curate an Asian inspired BBQ menu. 

Special Guest: 
Adam Brogan, Jack Daniel’s Cocktail Champion
An alumni of Wayfare Tavern & Lord George's Beverage Programs, Boots maintains that he is, "a bartender over a mixologist."

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