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We'll spend an intriguing evening with, Thy Tran, director of the Asian Culinary Forum and the proprietor of Wandering Spoon, as she discusses various cultures’ approaches to the celebration of Lunar New Year, and the significance of the foods they eat during this very important holiday season.

Ms. Tran’s presentation will be followed by a tasting of a delicious selection of Lunar New Year dishes, including Chinese jaozi (Bejing-style boiled dumplings); Korean duk gook (rice cake soup); Nepalese alu kauli ko tarkari (potatoes and cauliflower cooked with tomatoes, cilantro, and roasted cumin and coriander); and Vietnamese banh chung (sticky rice cakes with pork meat and mung beans). Attendees will also have an opportunity to enjoy Asian beer with their meal.

More about the speaker...

Thy Tran, professionally trained as a chef, began cooking in restaurants, including Aqua in San Francisco, and then in the test kitchens of Eating Well Magazine and Fresh Choice. She found her true calling in writing about the history and culture of food, teaching creative nonfiction, and specializing in educational programming within the culinary arts. Thy has also contributed significantly to numerous books on cooking and traveling, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. She coauthored The Kitchen Companion, winner of the Best Reference Book (English) award at the Salon International du Livre Gourmand. Her culinary writing has also been featured in The Washington Post, Los Angeles Times and San Francisco Chronicle. The recipient of an Individual Artist Grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time, place and memory.