FEAST’s Carnivore’s Club: Pig Out on a Porky Menu

Posted: July 3rd, 2014 | Author: LumDimSum | Filed under: Foodies & Dining Scene | Tags: BJ Foodies, Capital M, Carnivore Club, Chef Rob Cunningham, Chef Yao Yang, Chi restaurant, FEAST (Food by East), meat lovers, Pork, Saffron, Stuff'd | No Comments »

Chef Rob Cunningham of FEAST (in EAST Hotel) introduces his Carnivore Club

A few months ago (March 2014), FEAST by EAST Hotel in Lido hosted by BJ FOoDiEs culinary charity group for the launch of their new Carnivore Club concept. Headed by Executive Chef Rob Cunningham (former chef of Capital M), the restaurant’s goal for this regular Carnivore’s Club is to increase awareness of secondary cuts and offal that restaurants no longer commonly use.

“To me, the Carnivore’s Club is what cooking is about – nurturing and brining out the best in all the secondary cuts of meat and offal. It takes me back to my childhood growing up on a farm in Victoria, Australia – when we killed a beast (sheep, pig, cattle), we used every single part of the animal. Here in China, no part of the animal is not eaten and I love that about Chinese cuisine.” – Rob Cunningham, Executive Chef of FEAST   

Chargrilled Ox Tongue with Salsa Verde (part of the Carnivore’s Club’s Round of Beef)

Held about 3 times a year, Rob’s culinary team continues to bring back all parts of the animal that people no longer consume on a regular basis.

After a round of serving uncommonly seen parts of beef, this time around they will be exploring the different types of pork.

“For me the pig is my favorite meat, growing up on a pig farm tends to mean that you eat a lot of pork. So you either love it or hate it, I love it. The fun part of this menu is combining Yao Yangs  Chinese ideas with a little twist from the two of us.”

Teaming up with Chef Yao Yang from Chi Restaurant and Saffron Italian Restaurant (both just across from each other on Wudaoying Hutong, around the corner from Stuff’d), they have both combined forces to put together a “Best of Pork” Menu complete with roasted pork belly, pig’s ear and braised pork neck.

Menu for The Carnivore’s Club

July 11th 2014

with Guest Chef Yao Yang from Chi & Saffron restaurants Beijing

First course

Crispy pig’s ear salad with braised pig’s hock & pig jelly, radish & cucumber salad

酱肘子,脆皮猪耳朵,猪皮冻,小萝卜及黄瓜

Second course

Japanese style roasted pork belly with soy glaze & sake braised vegetables.

日式酱烧五花肉及清酒炖时疏

Third course

Braised pork neck & preserved belly with crispy skin

Accompaniments fresh apple, pickled daikon, fennel and dill salad

Sauces roasted garlic aioli and apple jasmine tea puree

猪肉拼盘-慢炖猪颈肉,腌渍五花肉,猪皮脆,苹果,萝卜泡菜,茴香沙拉

Fourth course

Peanut ice cream

花生冰沙

BJ FOoDiEs take on the challenge of being FEAST’s Guinea Pigs

FEAST’s Carnivore’s Club Dinner Details:

• Date: Friday, July 11, 2014

• Time: During Dinner Hours

• Price: RMB 168 per person + 15% service charge

• Location: FEAST in EAST Hotel

• Address: 2nd floor of EAST Beijing Hotel in Lido, 22 Jiuxianqiao Lu, 酒仙桥路22号东偶饭店二层

• Tel:  010-8426-0888 

Join FEAST’s Carnivore Club this month of July!

Other Suggested LDS Articles:

• Chi Restaurant Classes Up Wudaoying Hutong

• O’Steak French Bistrot: Solid Steak Close to Sanlitun

• Get Yourself Stuff’d + 2nd Branch of Vineyard Cafe

• Jing Yaa Tang: Supplying the Demand for Dim Sum

• Tour of Lido’s EAST Hotel & Indulging Dining at FEAST

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