LUCKYRICE Feast National Tour features Food, Drink and Charles Phan
The national tour includes many LUCKYRICE celebrations taking place throughout the country this year in LA, Las Vegas, San Fran, Miami and (for the very first time this year) Chicago.
In honor of Asian food and cocktail culture, the “greatest hits” of the most exciting and innovative concepts, dishes and craft cocktails from the Festival’s half-decade history – Asian fine dining, night market street food and all points in between, representing different regional cuisines throughout the continent – are featured and enjoyed by all.
San Francisco’s top chefs and bartenders were present at the 6th Annual LUCKYRICE Feast, hosted by celebrity Chef and top-grossing California Restaurateur Charles Phan (Slanted Door) and presented by Bombay Sapphire EAST Gin, which took place at the Bently Reserve.
A few crowd favorites were M.Y. China, Hakkasan, Dirty Habit, E & O Kitchen and Starlight Room’s Botanic Tea cocktail (full list of participating restaurants/bars below) – all paired with one of the many exotic Bombay Sapphire East cocktails served.
Participating chefs and top mixologists included: LUCKYRICE’s Culinary Council Chef Charles Phan (Slanted Door), Robert Albright (Hotel Nikko), Brian Means (Dirty Habit), Ryan Hall (The Starlight Room), Kevin Diedrich (BDK), Mo Hodges (Benjamin Cooper), Forgery Bar and Hopscotch, among many others. Wine, sake, beer and signature Bombay Sapphire EAST cocktails – like the exotic “Feeling Sheep(ish)” elixir created to honor the Year of the Sheep – were served throughout the epicurean extravaganza (full food and cocktail menus below).
LUCKYRICE COCKTAIL RECIPE
SIGNATURE 2015 YEAR OF THE SHEEP COCKTAIL
In celebration of the Year of the Sheep, the “Feeling Sheep(ish)” cocktail was specifically crafted with soothing ginger syrup and chamomile tea to honor the traditional tender and calm characteristics of the Sheep (goat, or ram).
Feeling Sheep(ish)
-2 oz. Chamomile-infused Bombay Sapphire East Gin
-3/4 oz. Ginger syrup
-1/4 oz. Simple syrup
-3/4 oz. Fresh lemon
-2 oz. Soda water
-2 droppers Bittercube Bolivar Bitters
-Garnish: Two lemon peels inserted into the glass
-Served in a Collins
Created by Bacardi Mixologist, Nick Kosevich
SAN FRANCISCO FOOD & DRINK MENU
ASAHI BEER
Asahi Super Dry
Asahi Select
Asahi Kuronama Black
BENJAMIN COOPER
Indian Summer: Bombay Sapphire® East Gin, Tomato, Cucumber, Aloe Syrup, Lemon Juice, Thai Basil
Normandy Punch: D’USSE® Cognac, Apple Cordial, Lime, Rosemary
BOMBAY SAPPHIRE® EAST GIN
Feeling Sheepish: Chamomile-infused Bombay Sapphire® East Gin, Bruce Cost Ginger Ale, Lemon Slices
BRUCE COST GINGER ALE
Original, Pomegranate with Hibiscus, Jasmine Tea, Passion Fruit with Turmeric, Bruce Cost 66 Calories with Monk Fruit, Blood Orange with Meyer Lemon
CATHAY PACIFIC AIRWAYS
Oriental Breeze: Sour Plum Tea, Cranberry Juice, Honey, Fresh Lemon Juice, Rose Water, Dried Rose Bud Garnish
DIRTY HABIT
Kris Cross: D’usse Cognac, Martini & Rossi Bianco Vermouth, Pierre Ferrand Dry Curacao, Spiced Pear Bitters
To the East: Bombay Sapphire® East Gin, Montifaud Pineau des Charentes Rosso, Lemongrass, Ginger
FORGERY BAR
HOPSCOTCH
Ol’ Fashionista: Bacardi® 8, Yuzu, Bitters
No. 9 Punch: Bombay Sapphire® East Gin, Nectarine, Campari, Lime, Vermouth
HOTEL NIKKO
Anzu Champagne: Apricot Caviar, M& R Prosecco, Candied Apricot
Piman: Bombay Sapphire® East Gin, Yellow Pepper Puree, Kalamansi Syrup
ATTIC
Sisig and Grits
ASIAN BOX
Lamb Meatballs, Coconut Curry, Summer Herbs, Asian Street Dust
Glass Noodle Salad, Pineapple, Golden Raisins, Tamarind Vinaigrette
AZALINA’S
Malaysian Mamak Style Hand-pulled Turmeric Noodle Salad
Malaysian Mamak Style Beef Meatball with Compress Melon
BETELNUT
Heirloom Tomato & Watermelon Salad: Thai Basil, Macadamia Nuts, Shishito Pepper, Pickled Rind
BUTTERFLY KITCHEN
Smoked Salmon and Strawberry Salad Rolls
CRAFTSMAN & WOLVES
Coconut Financier with Espresso and Yuzu
DIRTY HABIT
Barley Chawanmushi, Black Garlic Gelato, Roasted Strawberries, Lemon Basil
DOSA
Hyderabad Chicken Biryani: Basmati Rice Dish, Spiced Sauce, Lassi, Caramelized Onions, Raita
E & O KITCHEN AND BAR
Spiced Lamb Sliders, Pickled Onions, Mango Chutney, Vadouvan Aioli
HAKKASAN
Poached Peking Dumplings: Kurobuta Pork, Shiitake Mushrooms, Ginger, Preserved Vegetables, Chinese Chives
HAWKER FARE
“Mieng Kum”: Limes, Shallots, Thai Chilis, Ginger, Dried Shrimp, Roasted Coconut Meat and Peanut accompanied with a sauce made from Palm Sugar, Water, Shrimp Paste and Shallots served in a Betel Leaf
HOPSCOTCH RESTAURANT AND BAR
Grilled Unagi, Lardo, and Peach Temaki
HOTEL NIKKO
Sake Poached Oysters with Cucumber and Ikura
ICHI SUSHI
Albacore Tataki Salad: Seared Albacore Tuna, Avocado, Tobiko, Sudachi Vin, Garlic Chips
KAINBIGAN
Lumpia Sariwa: Filipino Fresh Spring roll wrapped in a Hand-Made Crepe filled with Ground Pork and Mixed Vegetables topped with a Sweet Garlic Sauce and Crushed Peanuts
M.Y. CHINA
Black Pepper Beef with Mushrooms and Brussels Sprouts
OPEN BLUE
Karashi Den Miso Cured Open Blue Cobia Sashimi
Tsuma Mint and Shisho Salad with Sudachi Ponzu, Pickled Kumquat & Masago Arare
PAULA LEDUC
Black Sesame Panna Cotta: Kaffir Lime-Thai Chile Spiked Raspberries and Micro Shiso
ROOTS & RYE
Kimchi-Spiced Pork Belly with Black Garlic Purée and Compressed Asian Pear
THE SLANTED DOOR
Shrimp Stuffed Padron Peppers
