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Dining Out 1 minute 22 May 2019

Brandon Jew Showcases Californian-Cantonese Cuisine at Chefs Club in NYC

The Mister Jiu's chef joins Carrie and Rupert Blease of Lord Stanley and Erik Anderson of Coi for "The 4x4 Dinners."

events Chefs Club

Northern California chefs are still going strong in New York City with "The 4x4 Dinners" at Chefs Club. Now in the second week of the series, Brandon Jew of one-MICHELIN-starred Mister Jiu's has joined chefs Carrie and Rupert Blease (Lord Stanley) and Erik Anderson (Coi), bringing his "modern Californian spin on the Cantonese classics," as inspectors describe Jew's cooking.

The evening starts with a cocktail hour featuring drinks such as the Time After Thyme (Martin Miller's gin, kalamansi and elderflower tonic) and the Garden Sour (Seedlip Garden, apple, egg white and rosemary), along with passed canapés, including a leek and bacon tartlet with preserved black truffle. Guests also have the option of participating in a tasting of Petrossian caviar while sipping J Cuvée 20 Brut NV. And this is all before sitting down to the six-course tasting menu with wine pairings.

Chef Erik Anderson of Coi plating the first course.
Chef Erik Anderson of Coi plating the first course.

Looking to take part in the action? Tickets are still available. In the meantime, view the full menu below.

First Course by Chef Erik Anderson of Coi
Geoduck Clam with Roasted Chicken Crème and Braised Kombu

Second Course by Chef Brandon Jew of Mister Jiu's
Hot and Sour Snapper Hunan Style and Ramps

Third Course by Chefs Carrie and Rupert Blease of Lord Stanley
Curry of Confit Morels, English Peas, and Sweet Corn with Uni Bottarga

Fourth Course by Chef Chef Brandon Jew of Mister Jiu's
Beef and Broccoli with Veal, Monterey Abalone and Choy Sun

Fifth Course by Chefs Carrie and Rupert Blease of Lord Stanley
Roasted Squab with the "Big Apple" and Madeira Jus

Sixth Course by Erik Anderson of Coi
Burnt Sugar and Rosemary Pudding with Buttermilk and Bourbon

Photos by Aaron Hutcherson.

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