Foodie Chap: E & O Trading Co. San Francisco
KCBS radio 'Foodie Chap' and CBS 5 television 'Eye On The Bay' host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
By Liam Mayclem, the KCBS Foodie Chap
Arnold Eric Wong of E & O Trading Co. in San Francisco, has been leading a revolution in Asian flavors, combinations, and cooking techniques on the San Francisco dining scene for almost two decades.
It was while Arnold was pursuing a formal training at the California Culinary Academy that he was first invited to start his professional career as the opening pastry chef at Silk's in The Mandarin Oriental Hotel. Subsequent positions at acclaimed restaurants including Masa's and Cafe Kati provided Arnold with valuable experience and recognition as a serious rising talent in the Bay Area. Arnold went on to open his first restaurant, EOS Restaurant and Wine Bar in San Francisco's Cole Valley.
"When I think about cooking I have an idea and it's about transcending that experience to a guest or the one you are cooking for. It's both challenging and satisfying." - Arnold Eric Wong
Arnold continued to hone his culinary chops until 2000 when he opened Bacar – the most anticipated and distinctive restaurant to open in San Francisco in years. Bacar won Arnold his second 3 star rating from the Chronicle and turned his bar staff into stars.
Now, as executive chef of E&O Trading Company, Arnold has been focusing on rejuvenating E&O's culinary program with his take on modern Asian cuisine. We met there recently and chatted about his fascinating culinary journey as he prepared one of his Mother's delicious recipes.
5 Tasty Questions with Chef Arnold Wong
1. What is the common thread that runs through your culinary journey?
I appreciate and love classic cuisine. However I always want to interpret it . It's fun and it's exciting to be able to update a recipe that inspires you. I think the inspiration comes from the classics.
2. Who has been your biggest culinary influence and why?
I would have to say Julio Serrano from MASA's.
3. Your greatest joy outside the kitchen?
One of the things I really love to do, especially as a family is entertain. That really involves so many facets from cooking to cocktail making.
4. If not a Chef what might you be?
An architect. It's something I started out loving as a child and studying. I still dabble in it on occasion.
5. Your last supper, what would you eat and who would your dinner guests be?
It would be a very limited guest list. It would be my family and me not necessarily cooking but partaking in the process of cooking with my Mother. She would prepare five dishes in an hour and a half and leave everyone really satisfied.
Chinese Sticky Stuffed Quail
(Pictured above)
Serves 6
6 Jumbo Boneless Quail
Quail Marinade:
1 cup Shaoshing wine
1/2 cup soy sauce
2 tbsp brown sugar
6 garlic cloves, smashed
2 thumb size ginger roots, peeled and smashed
2 3″ cinnamon sticks
4 dried red chilies
4-6 star anise
1/2 tsp whole black peppercorns
4 orange zest strips
Marinate the quail for 4-5 hours, drain and pat dry.
Chinese Sticky Rice:
1 lb sweet rice
1/2 lb Chinese Sausage, sliced 1/8″-1/4″ thick
1/4 lb Shiitake Mushrooms, sliced thin
1/8 lb fresh water chestnuts, peeled and diced
1 bunch scallions (white part of the green onion), sliced thin
1/4 bunch cilantro, minced
1 1/2 oz soy sauce
1/2 oz dark soy (Pearl River brand)
1/2 oz oyster sauce
1 tsp sesame oil
Steam the rice until tender. Cool slightly and combine all ingredients. Mix well.
Sauteed Gai Lan or Pea Tendrils (spinach may be substituted):
1 1/2-2 lbs gai lan, pea tendrils or spinach leaves
2 oz sesame oil
2 oz rice bran or light tasting oil
garlic, minced (optional)
chicken stock
salt/white pepper
Heat the oil up in a pan. Toast the garlic. Cook the gai lan, deglaze with chicken stock.
Stuffing the quail;
1. Stuff about 4-6 oz of the stuffing per quail.
2. To cook, oil the outside of the quail lightly and season with salt and pepper.
3. In a sauté pan, brown the breast side down first. 3-4 minutes. Turn the quail over and cook for 2-3 minutes.
4. Place into a hot 350 degree oven to finish cooking 10-15 minutes.
Tips
*It is easiest to stuff the quail while the sticky rice is room temperature.
*Cut a small slit toward the knuckle so that the opposing leg can be strung through it.
*Always store the stuffed quail in the refrigerator until cooking.
(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)
