Food’s Future Cocktails & Conversations

Food’s Future Cocktails & Conversations

A one-night-only cocktail reception featuring innovative canapés and engaging discussions with 3 acclaimed chefs from San Francisco

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Foods Future Summit  Foods Future Summit


As part of 2019’s Food’s Future Summit, Foodie, together with our co-host, Global:SF, is introducing the inaugural Food’s Future Cocktails & Conversations – an exclusive, one-night-only cocktail reception featuring canapés created and cooked up by acclaimed chefs Tanya Holland and Brandon Jew and Pastry Chef Belinda Leong – all of whom are joining us all the way from San Francisco to share with us their thoughts and aspirations on a better food’s future. They will prepare an array of future-forward bites to highlight their visions. To further enhance this experience, we will be pouring unlimited sips of wine throughout the event.

Food’s Future Summit 2019


Now in its third year, the award-winning Food’s Future Summit gathers change-makers, experts and conscious consumers to delve into key innovations, trends and issues in the culinary and food technology ecosystems. This year, the Food's Future Summit (brought to you by Foodie) is also excited to present its first-ever Food’s Future Cocktails & Conversations, hosted by Asia Society Hong Kong.

Guests will have the opportunity to gain insight into the way in which we may be eating in the future, what sort of produce will aid in the formation of a sustainable food ecosystem and how we can change our culinary mentality. Along with engaging dialogue with the chefs, guests will sample carefully prepared, future-focused canapés featuring exciting ingredients made using the finest of culinary techniques.

We are at the cusp of a food revolution unravelling around the world. In recent years, food-related innovations have achieved notable breakthroughs, shattering paradigms about what we eat, why we eat and how we source what we eat. Our guest celebrity chefs will share their visions on how food is being redefined and how gastronomy is being reimagined. They will talk about their passion for preserving yet modernising their culinary heritage, their commitment to supporting local farming and the community and their projections for the future of fine dining in order to meet the evolving mindsets and aspirations of consumers.

Details

Who should attend: this one-of-a-kind event is a “must-attend” for those in the food and fine-dining spaces, whether as a food or wine connoisseur, start-up founder, investor, conscious consumer or industry leader

Date: Friday, 11 October 2019

Time: 7:30–9:30pm

Location: Asia Society Hong Kong, 9 Justice Drive, Admiralty

Price (includes dialogue with chefs, canapés and unlimited wine):

*Foodie Club members: HK$450

*Non-Foodie Club members: HK$520

Dress code: business attire

Kindly note that this is a standing, mingling event and not a sit-down dinner


Highlights

  • free-flow wine supplied throughout the event
  • a range of future-forward ingredients, including alternative proteins such as Omnipork. Chefs will also present their interpretations of how we can build relationships with farmers and land in the future.
  • a tasting of the incredibly popular and elusive Glyph, the world’s first molecular whisky
  • extraordinary bites prepared by highly acclaimed celebrity chefs Tanya Holland and Brandon Jew
  • dessert prepared by Belinda Leong, the highly respected French pastry chef behind San Francisco’s award-winning b. Patisserie
  • amazing 3D printed and digitally designed chocolates from Ryan L Foote
  • dialogue and discussion with each chef regarding their thoughts and insights on the future of food
  • a special lucky draw featuring wines from the California’s Wine Institute – supporter of the diversity and sustainability of winemaking in the Golden State

About Chef Tanya Holland

Chef Tanya Holland

Chef Tanya Holland received her formal French training from École de Cuisine La Varenne in Burgundy, France. She has been living and working in Oakland, California, since 2003 and opened the highly acclaimed Brown Sugar Kitchen there in 2008.

Known for her inventive takes on modern soul food, as well as comfort classics, Chef Holland is also the author of the Brown Sugar Kitchen cookbook and New Soul Cooking, was the host and soul food expert on the television series The Melting Pot and competed on the 15th season of Top Chef.

She has appeared as a special guest on countless national television shows including the TODAY Show, Ready... Set... Cook! and The Wayne Brady Show, in addition to local San Francisco shows.

Chef Holland is a member of the Chefs’ Council for the Center for Culinary Development in San Francisco. In 2010, she was inducted as a member of the prestigious Les Dames d’Escoffier. The City of Oakland declared 5 June 2012 as Tanya Holland Day for her “significant role in creating community and establishing Oakland as a culinary centre”.


About Chef Brandon Jew

Chef Brandon Jew

Chef Brandon Jew is the chef-owner of Mister Jiu’s. He grew up grocery shopping in San Francisco’s Chinatown with his grandmother – where he found his greatest inspiration. He spent 10 months travelling in northern Italy, where he staged at La Pernice e la Gallina in Bologna. Looking to explore his Chinese cultural roots, he travelled to Shanghai to cook at the Modern Art Museum for eight months. Since 2016, he has continued to celebrate his Chinese heritage at his acclaimed San Francisco restaurant Mister Jiu’s.

Mister Jiu’s, which puts a modern Californian spin on Cantonese classics, has brought some of the sparkle back to San Francisco’s Chinatown, once again making this neighborhood a national dining destination. Chef Jew is focused on incorporating authentic Chinese ingredients and local produce into his dishes and, impressively, makes all his Chinese pantry staples in-house. Mister Jiu’s was awarded a highly coveted Michelin star within its first year of opening. Chef Jew was named the best San Francisco chef of 2017 by Thrillist.

About Pastry Chef Belinda Leong

Pastry Chef Belinda Leong

Chef Belinda Leong began her career as a pastry chef at Restaurant Gary Danko in San Francisco in 1999. After eight successful years, she left the restaurant for Europe to stage at some of the most esteemed restaurants and patisseries in Paris, Barcelona and Copenhagen. After two years in Europe, Belinda returned to the Bay Area and became the pastry chef at Manresa, a Michelin-two-starred restaurant in Los Gatos, California, before opening b. Patisserie.

Chef Leong opened the highly successful b. Patisserie in 2012 with business partner Michel Suas. She and Suas, after being nominated multiple times, were announced as the 2018 recipients of the coveted James Beard Foundation’s Outstanding Baker award.

Food’s future is our future – take part in it!


To find out more about the Food’s Future Summit 2019, click here

To purchase tickets for the Summit itself, click here


Foods Future Summit

Foods Future Summit

Our goal is to inspire and initiate change within the world of food.

4th Annual Summit COMING OCTOBER 2020

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