The Taiwan Tourism Bureau has announced the broadcasting of “Taste Taiwan,” a special30-minuteculinary program featuring three award-winning chefs on an 8-day culinary journey through Taiwan.
Selected to participate in this tour after being nominated during the Taiwan Tourism Bureau’s “Taste Taiwan” Chef Nomination in October 2013, the three winning chefs are Chef/Partner Michael Ferraro of Delicatessen in New York, Chef Bryant Wigger of Trattoria Neapolis in Los Angeles, and Executive Chef Thomas Heinrich of Mosaic Bar and Grille at the Hyatt Regency in Vancouver, Canada.
While in Taiwan, the chefs visited the country’s finest restaurants, experienced its fresh produce markets and street foods, and partook in numerous adventures along the way. Upon their return, each of the chefs created a dish inspired by their trip to Taiwan. Chef Michael of Delicatessen in New York created seafood sausage with Hakka green tea pesto. Chef Bryant of Trattoria Neapolis in Los Angeles created five-spice roasted pork belly with fried baby shrimp and polenta. Chef Thomas of Mosaic Bar and Grille at the Hyatt Regency in Vancouvercreated a full 4-course Taiwanese Tasting Menu featuring Hakka tea crusted line-caught lingcod. All of the dishes are available at the chefs’ respective restaurants until mid-February 2014.
“Taste Taiwan” is set to air throughout the United States on the Discovery Channel on Saturday, February 15th at 8AM EST/PST. Viewers worldwide will also be able to watch the show at the same time on YouTube.
The chefs featured in the Taste Taiwanshow are:
New York: Chef Michael Ferraro of Delicatessen
Chef Michael Ferraro’s interest in food began around his family’s kitchen table. His experience in New York’s most prestigious kitchens includes the Beacon Restaurant, Jean-Georges restaurants, Fifty Seven Fifty Seven at the Four Seasons Hotel, the Biltmore Room, and Café Centro. Chef Michael began his work at Delicatessen in 2008, elevating the restaurant’s cuisine and keeping the menu fresh and fun season after season. He also serves as Executive Chef of macbar, Delicatessen’s single-concept sister restaurant fully dedicated to gourmet macaroni and cheese, which opened in 2009. Chef Michael was selected as a member of the inaugural class of Zagat’s 30-Under-30 New York in 2011. He has appeared on numerous national TV spots, such as the Travel Channel’s Food Paradise, CBS’s Saturday and Sunday morning shows, and Cooking Channel’s Food(ography). He has also competed on Food Network’s Chopped and Iron Chef America. Most recently, Chef Michael took home the grand prize at the New York City Wine & Food Festival’s Soup’er Sandwich competition.
Chef Michael’s Taiwan-inspired dish: Seafood sausage with Hakka green tea pesto. The creation came from Chef Michael’s trip to a Hakka teahouse and visit to Qijing
Los Angeles: Chef Bryant Wigger of Trattoria Neapolis
After earning his degree in Culinary Arts, Chef Bryant worked in the kitchens of various 4- and 5-star hotels throughout southern California. Under his direction, the Four Seasons Resort Aviara in San Diego’s Vivace restaurant was awarded the Four Diamond award three years in a row and was voted Best Italian Restaurant in San Diego. Chef Bryant was most recently at the prestigious Four Seasons Los Angeles, where he took the helm of the renowned Four Seasons Sunday Brunch and started the much-admired farmers-market-driven station. Chef Bryant has brought his nearly 20 years of experience in Italian fine dining to Trattoria Neapolis. Paying respect to the culinary traditions of southern Italy, he creates dishes inspired by his love for California’s locally-grown and seasonal ingredients.
Chef Bryant’s Taiwan-inspired dish: Five-spice roasted pork belly with fried baby shrimp and polenta. This dish was inspired by Chef Bryant’s lunch at an organic farm.
Vancouver: Chef Thomas Heinrich of Mosaic Bar and Grille, Hyatt Regency
An Australian native, Chef Thomas Heinrich began his career in Sydney before moving to New York City, where he honed his culinary skills as Sous Chef at the prestigious Fifty Seven Fifty Seven restaurant at the Four Seasons Hotel. Returning to Australia, he accepted the role of Executive Chef at one of Sydney’s most respectable fine-dining restaurants, Deep Blue Bistro. He was honored as one of Australia’s “most creative chefs” and later found his way back to the United States as Chef de Cuisine at the Michelin-star-awarded Seasons Restaurant in Chicago. Chef Thomas was then recruited by Hyatt Regency Chicago as Executive Sous Chef for Hyatt’s flagship property. After quickly displaying his talents and abilities, he was promoted to Executive Chef at the Hyatt Regency Vancouver. Quality ingredients, meticulous preparation, and a genuine love for flavor allow his culinary dishes to speak for themselves.
Chef Thomas’ Taiwan-inspired dish: Hakka tea crusted line-caught lingcod. This dish was inspired by a visit to the Seashore restaurant in Qijing.
For more details, visit: www.tastetaiwan2013.com
About the Taiwan Tourism Bureau:
The Taiwan Tourism Bureau is the official government agency responsible for domestic and international tourism policy development and execution. The bureau has three North American branch offices, in New York, Los Angeles, and San Francisco.
For information about Taiwan, please visit: www.go2taiwan.net
6033 W. Century Blvd. #900, Los Angeles, CA 90045, USA
Tel: (310) 649-2900 / Fax: (310) 649-7713