My friend, Terrence Khuu, a professional chef who was formerly at Le Colonial in San Francisco and the executive chef at Blue Ginger in Milpitas, sent this photo in today. The suckling pig was roasted with a sticky rice stuffing. Terrence prepared it as part of a class he taught this past weekend in Emeryville at Paulding and Company’s kitchen facilities.
Months ago, Terrence said he was shy in front of people and I got him to help me with a Viet cooking class for Slow Food. Who would have thought that with a whole pig, a few meat hooks and and some chicken wire, the man would cooking and teaching with gas!
Terrence’s main gig is professional catering in the Bay Area. If you’re interested, contact him at:
If this is his way of saying goodbye to the Year of the Pig, I wonder how he’ll welcome in the Year of the Rat?