Our old friend and awesome chef Nick Balla is coming over to have some fun in the kitchen with our chefs Anthony Myint and Michael Andreatta. We are looking forward to a one-night-only, nose-to-tail, climate-beneficial, lamb-centric dinner, benefitting Oak Hill Farm in Sonoma County. (They lost 12 acres, a home, and a barn in the fires.)
With "Duna Chinese Food," we're exploring the Mongolian-Hungarian flavor palette, drawing on Nick's larder of Chinese Hungarian pickles and fresh paprika as well as weird flavors from The Perennial's aquaponic greenhouse.
We're going where the Danube meets the Yangtze and it could be a wild ride.