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Foodie Chap With Chef Sharon Nahm of E&O Kitchen & Bar

Born and raised in Korea, Sharon's connection to food began with her first food memory, a noodle dish made with a rich dark black bean sauce, delivered by bicycle to her childhood home. This piping hot bowl of noodles quickly became her comfort food. It is a dish she still craves.

While attending college in the States, Sharon's passion for food re-emerged. Cooking and baking became a reprieve from the stress of studying, leading to and eventual immersion into anything food-related. After a friend suggested she "do this for a living somehow," Sharon took notice and less than a year later, was enrolled in the California Culinary Academy. Arriving at the CCA without any professional experience made her time there fresh and exciting.

While at CCA, Sharon did short stints as a pastry chef at Stars in San Francisco and as a line cook at Splendido. After graduation, she realized her interest in both the sweet and savory aspects of cooking by accepting her first industry job as a line cook at Lark Creek, Walnut Creek. Eight months later, Sharon was promoted to pastry chef, and then quickly to sous chef. Looking to diversify her experience in other types of cuisines, Sharon took a job as the executive sous chef at Kuleto's Italian Restaurant where she worked for over four years and expanded her culinary repertoire.

Sharon took a position at E&O immediately after Kuleto's to once again diversify her experience. She pursued Asian cuisine because it was the food she most loved to eat "off the job." With so many different ingredients and flavors, this love affair has never ceased. Sharon has been with E&O for almost 10 years. While producing high quality dishes in great volume, she is also committed to the farm to table ethos. In her daily routine, Sharon oversees the operations of the kitchen, the staff, and the menu. She loves her position and feels fortunate to be responsible for a menu that is so close to her roots.

Chef Nahm and I met recently at E&O KITCHEN & BAR for our foodie chap chat. We talked about her colourful culinary journey, about Chinese New Year traditions and Chef shared a delish recipe: DUCK CONFIT STEAMED BUNS.

Drop by for lunch or dinner and be sure to sample the special Menu available through Saturday Feb 20th.

Asian New Year Menu:

  • Steamed Buns - char siu confit of duck, pickled daikon and sprouts
  • Long Life Noodle - crisp noodle cake, foie gras and mushroom gravy
  • Whole Crispy Fish - citrus glaze, ginger, scallions and chilies


    Year of the Monkey Inspired Cocktails:
  • Wukong Cocktail – prosecco, huckleberry syrup and vodka
  • Brass Monkey – pineapple rum, amaretto, vermouth, orange juice and special garnish
  • Flying Nimbus – Damarak gin, lime, lemon, egg white, green tea and jasmine garnish

Cheers, Liam!


Steamed Buns

with char siu confit of duck and pickled daikon

  • 4 ea duck confit legs, skin pulled off, meat pulled from bone and shredded into bite sized pieces (see recipe)
  • ½ cup char siu glaze (see recipe)
  • ¾ cup pickled daikon radish (see recipe)
  • 12 ea steamed mini buns (see recipe)
  • Daikon radish sprouts
  • Salt and pepper to taste
    Heat a small nonstick pan over medium heat. Place the confit pieces and cook until the meat is heated through and begins to lightly caramelize. Add the char siu and stir to coat all the duck leg meat. Sauce should reduce slightly and become a thickened glaze. Season to taste with salt and pepper. Place duck meat equally into the center of each steamed bun, top with pickled daikon radish, and radish sprouts. Serve immediately.


    Duck Confit:


    • 2-3 Tbsp Kosher salt
    • 1 tsp ground black pepper
    • 4 cloves garlic, smashed
    • 2" piece of ginger, peeled and sliced thin
    • 1 stalk lemongrass, outer leaves peeled, cut into 2" long pieces, smashed
    • 4 ea duck legs with thigh attached(about 2 lbs)
    • 4-5 cups rendered duck fat


    Liberally sprinkle all sides of the duck leg with salt, using more salt if leg pieces are larger. Sprinkle with pepper. Place the duck into bowl, layering the garlic, ginger and lemongrass in between the pieces. Cover tightly with plastic wrap and refrigerate 24 hours. Preheat oven to 225 degrees. Melt the duck fat in a small pot. Rinse the duck leg under cold water and pat dry. Place into oven proof dish deep enough to hold the duck legs in single layer and the rendered fat so that the legs are submerged. Once the fat is pouredover, cover with lid or foil and cook for about 2-3 hours. Meat should be tender when pierced with a knife and falling from the bone. Remove from oven and let cool in the fat. Can use the duck right away or store in the refrigerator submerged in the fat until ready to use.


    Char siu glaze:


    • ½ cup Hoisin sauce
    • 2 Tbsp Oyster sauce
    • ¼ cup Evaporated cane sugar
    • 2 Tbsp Soy sauce
    • 1 tsp minced ginger
    • 1 tsp minced garlic

    Combine all ingredients together in a small bowl.


    Pickled Daikon Radish:


    • 1 lb Daikon radish, peeled, cut into matchsticks
    • 1 cup Rice wine vinegar
    • 1 cup Evaporated cane sugar
    • ½ cup water
    • ½ tsp ground turmeric
    • ½ tsp chili flakes
    • 1 ea bay leaf
    • 2 tsp Kosher salt


    In a small pot, bring together vinegar, sugar, water, turmeric, chili flakes, bay leaf and salt. Place on high heat and bring to a boil. Place the daikon into a bowl or heatproof container large enough to hold the hot pickling liquid. Pour the hot pickling liquid over the daikon and place a plate over to keep the daikon submerged. Let cool to room temperature, then refrigerate tightly covered.


    Steamed Buns:


    • 8 oz self rising flour
    • ½ tsp dry active yeast
    • ½ tsp baking powder
    • 1 Tbsp + 1 tsp sugar
    • 1 Tbsp shortening
    • ½ cup + 1 Tbsp cold water


    Use a stand mixer with dough hook attachment. Place flour, yeast, baking powder, sugar and shortening into the mixing bowl. Mix on slow speed until the shortening is incorporated into the flour mix, about 2-3 minutes. Add the cold water and continue to mix on slow until it becomes a sticky dough. Increase speed to medium and let mix 4-5 minutes. The dough will be smooth, but still slightly tacky to the touch. Place into oiled bowl and cover, let rise until doubled in volume. Punch down dough, roll into log shape and divide into 12 equal pieces. Roll each piece into a tight ball shape, loosely cover with plastic and let rest for 10-15 minutes. On a lightly floured surface, roll each ball flat into 4 ½" circle, brush surface lightly with oil and fold over into half moonshape. Steam the buns for 8-10 minutes. Buns should spring back when gently pushed with your finger.



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