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Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology
Saturday, February 2, 6pm: Chinese New Year Dinner with Judy Ni and Andy Tessier of Baology


 
Price $165.00

Seats Remaining:SOLD OUT
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Description
 
Chinese New Year is not a day of celebration. It’s 15 days of celebration! Although festivities officially begin on February 5th, 16 lucky guests can get a head start this February when Judy Ni and Andy Tessier of Baology return to COOK. Located at 18th Street and JFK Boulevard, Baology showcases Taiwanese street food, with a focus on fresh, high quality ingredients. While working at the farm-to-table Blue Hill at Stone Barns, Judy eventually crossed paths with her now husband Andy, who was working for Daniel Boulud. The couple relocated to Philadelphia, where they helped run Chef Josh Lawler’s beloved BYOB The Farm & Fisherman. The emphasis on sustainability and seasonality that they picked up at both restaurants is now at play at Baology. But we digress. Back to Chinese New Year… During the Chinese New Year, food is often the cornerstone of festivities, with specific dishes steeped in tradition. Judy and Andy will prepare a lavish, festive feast including pork and shrimp potstickers; chicken with mustard greens soup; whole steamed fish finished with ginger, scallion; whole roasted suckling pig stuffed with Taiwanese sausage and served with sticky rice with braised pork, dried shrimp and shiitake mushrooms; and fried sweet nian gao. Plus, Team Baology will be serving a guava and mint cocktail to get you in the spirit of things. Join us as we usher in the Year of the Pig!