October 20, 7:00 P.M. Dinner: A Viet-Cajun Pop-up

Savor James Beard Award-Nominated Chef Kevin Tien’s Culinary Journey from Hanoi to Louisiana

25 11th Ave, New York, NY 10011, USA

Born into a military family, Vietnamese-American chef Kevin Tien spent his childhood in Lafayette, Louisiana. At his Washington, D.C.–area restaurants Moon Rabbit and Hot Lola’s, he infuses his passion for regional American ingredients into his cooking style and techniques. Dishes such as Twice Fried Chicken with Chili Maple Fish Sauce and Pandan Texas Toast tell the story of a first-generation Asian American whose identity is an intersection of the Global South and the American South. For this special Vietnamese–Cajun evening, chef Kevin Tien will blend the flavors of his childhood family recipes and his Southern upbringing in a menu that is highly personal and deeply delicious.

Dining Table: $150 / Inside Counter: $165 / External Counter: $125 

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Menu  

Hors d'Oeuvre 

Boudin Balls> Jasmine Rice with Mozzarella, Lap Xuong, and Bonito Aïoli 

BBQ Shrimp> Gulf Shrimp with New Orleans Barbecue Sauce, Fermented Black Beans, and Sourdough 

Middendorf's Catfish> Fried Thin-Cut Catfish with Tom Yum Seasoning and Turmeric Tartar Sauce 

Blank Space> New Orleans Cold Brew with Rum, Kahlúa Coffee Liqueur, Condensed Milk, and Simple Syrup 

Dinner 

Stone Fruit Salad> Assorted Stone Fruit with Calamansi-Whipped Ricotta, Thai Basil, and Chili Crisp

Nortico Alvarinho 2021

Bun Bo Étouffée> Spicy Crawfish Étouffée with Lemongrass, Annatto, and Jasmine Rice 

Echeverria No Es Pituko Viognier 2021 

Grits & Grillades> Grilled Lemongrass Pork with White Pepper Grits and Tomato Gravy

Anne Pichon Sauvage Cuvee Vieilles Vignes Grenache Noir 2022  

Beignet with Lemongrass–Banana Bavarian Cream, Powdered Sugar, and Red Eye Coffee Condensed Milk 

Jelu Estate Neuquen Patagonia Pinot Noir 2018 

About Kevin Tien:  

Moon Rabbit opened during the pandemic under acclaimed Chef Kevin Tien- a 4x James Beard Foundation nominee, one of Food & Wine’s Best New Chefs 2018. The food and experience is Chef Kevin Tien’s personal homage to his mother’s and grandmother’s cooking, honors history, references globally inspired techniques and spotlights reinterpreted takes on regional Vietnamese dishes. Tien’s menu is intended to be a love-letter to his heritage as a first generation Asian-American, and to showcase dishes that tell his personal story, through an elevated and innovative lens. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.