Meadowood’s 12 Days of Christmas, Day Six: David Chang of Momofuku

Meadowood's 12 Days of Christmas, Day Six: David Chang of Momofuku

The Restaurant at Meadowood’s annual 12 Days of Christmas guest chef series is well underway. Here at Inside Scoop, we’re reviving our own tradition of individually tracking each night’s charity dinner — and the exploration of cuisine from the chefs from around the world, through their words and their food. You can check out past years here: 2012, 2011 and 2010. And catch up on this year’s prior dinners here.

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“We’re looking forward to working with Chef Kostow and his team to find some harmony in their dishes and our dishes,” notes David Chang. “We are always excited to use Bay Area fruits and vegetables.”

Mr. Chang is the chef behind the Momofuku empire, which has exploded from its original Noodle Bar in Manhattan’s East Village to span three countries (U.S., Canada, Australia) and over a dozen outposts. On Friday, he finally took part in the Restaurant at Meadowood’s 12 Days of Christmas series.

When Chang is asked what he sees when he looks at California cuisine in the year 2013, his response is simple: “Restaurants that make me hungry.” He goes on to list off San Francisco restaurants like Coi, Benu, Saison, Rich Table and State Bird Provisions.

And the food-related issue that Chang believes media should be focusing more on?

“How to make food great for everyone.”

And with that in mind, here is the menu from the Chang dinner, along with wine pairings from Momofuku vet Christina Turley of Turley Wine Cellars:

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Day Six of the Twelve Days of Christmas
December 13, 2013

Turnip mushi, caviar, fermented turnip, perilla seeds, crispy turnip leaves.
The Restaurant

Mackerel, farro, bonji, chickpea, hozon, puffed farro, radish
David Chang

Abalone grilled in seaweed, black garlic, grains, agretti
The Restaurant

Duck liver, lychee, pine nut brittle, Riesling wine jelly
David Chang

Stuffed poussin, rice, cranberries, chestnuts, ginseng
The Restaurant

Saddle of venison, fried sunchokes, Tuscan kale puree, kale chips, lacto fermented olive berry
David Chang

Dduk, spicebush, persimmon
The Restaurant