While Chef LeFevre is best known for his way with seafood (and bacon cheddar biscuits), Chef Phan is a pioneer of “modern Vietnamese cooking.” The chefs found common ground this evening in their mutual appreciation for bold, Southeast Asian flavors and ingredients. In spite of their different backgrounds and strengths, the menu gelled harmoniously.
This unique kitchen collaboration was made possible by Common Threads, an organization that both chefs support, which is dedicated to educating children on the importance of nutrition and physical well-being and to fostering an appreciation of cultural diversity through cooking.
The “four” course, family-style dinner began with a hamachi crudo with crispy shallots and Thai basil from Chef Phan.
I’ve eaten crispy shallots on top of just about everything from noodles to crepes and sticky rice, but never atop raw fish. The thin, caramelized bits paired beautifully with the thick-cut yellowtail.