Chef McDang and Chef David Gilbert Cook for High Profile Event in Los Angeles

Los Angles, California,  once a city that I called home, but in recent years has become a stopover on my way to the far East, however the most recent trip had a different agenda—one with a complete culinary focus.  This trip to L.A. did not need a connecting flight to Asia because Asia “the far East” came west.   I was honored when invited to join “The Escoffier” of Thai Cuisine, Chef McDang, for a high profile event for the Los Angeles Thai Consulate at the private residence of the Consulate General.  If you’re not in the loop of “Who is Chef McDang?” Then perhaps you should take a look at the Bangkok episode of Anthony Bourdain’s No Reservations for a reminder of who this globally known chef is! Time was precious and with a tight turn around from an intense week of countless hours of cooking demonstrations and a 200 person charity event I had to make my 5:30am cross country flight.  Like a stubborn oyster I had to pry myself from my bed with little shut-eye.  The four hour flight and time change allotted me the opportunity to finally catch up on well needed sleep and review the detailed menu and itinerary for the long weekend.

My arrival to “The City of Angles” was immediately jam packed with calls like the morning L.A. traffic on the 405.  I felt the chaos of  Bangkok, just without mopeds squeezing between the stand-still cars.  Before I met with McDang I went to see some old childhood friends for lunch at one of their favorite restaurants in the San Fernando Valley.  Yes, I said THE VALLEY- but surprisingly it has come a long way since I left Los Angles in 2005.  We enjoyed a simple lunch at a local deli and after catching up I wished my friends well because it was time to jump into the boiling pot of Tom Ka with McDang .

Chef McDang had previously sent me the entire weekend mapped out, from transport times, food preparation schedule, off site dinners, staffing, and events.  We were on a tight schedule, but the bonus was that Som, (one of McDang’s chefs) was there from Bangkok.  Som not very familiar with the Western ordering system (or culture) came back with 25 lbs. of trout filets– filled with pin bones. Instead of wasting time I just took over and informed Som that in America you can actually get these ordered without the pin bones.  She was embarrassed, but the message was delivered with a bit of sarcasm (often missed by eastern cultures) seemed to be lost in translation.  Picking pin bones reminded me of my time in Amsterdam in Chef Kat’s Michelin Star kitchen.  Som took the pan of iced pin bone-free fish and went in the back to the second kitchen to prepare the TOD MUN PLA.  I know she felt bad and fulfilled my request for some homemade  SOM TOM, a true Thai treasure. Thankfully, with Som in Los Angeles she took care of the nuts and bolts (minus surgical removal of the pin bones) while we added the finishes and helped direct traffic.  

Som Tum Video- What great memories this dish can bring….

How to make a green papaya salad from Beyond the Kitchen on Vimeo.

Chef McDang not only showcased his authentic Thai dishes but also introduced some of his new style- which he called -Modern Thai Cuisine.  These dishes maintained the integrity of the essential fundamentals of Thai food.  Great weekend cooking and playing in the kitchen with my friends, Som & Chef McDang.