03/02/2026
For Lunar New Year, we had a special menu at the downstairs restaurant at Chez Panisse. I was so honored to collaborate with Martin (one of our chefs) on helping write the menu, sourcing ingredients, and sharing the significance behind these foods for the second year in a row. It was an incredibly meaningful experience — deeply personal and close to me.
For weeks leading up to the dinner, we talked through potential dishes and did R&D to find the right balance between Chez Panisse and traditional Lunar New Year dishes. I pulled from Cantonese techniques, memories of Chinese banquet meals, and my own family recipes.
The menu:
Apéritif: Osmanthus, kumquat and sparkling wine
Bay scallop lettuce cup with XO sauce
Dungeness crab and Chandler pomelo salad with chicories, Chinese radish, and lotus root
Steamed local rockfish with ginger and scallions; with julienne vegetables
Paine Farm squab with wild mushrooms, Chinese broccoli, and Spencer’s Cantonese sticky rice
Oolong tea ice cream and mandarin sorbet with sesame langue de chat
In Cantonese New Year tradition, dishes are chosen not only for flavor but for the meanings they carry.
Lettuce and scallops symbolize growing prosperity.
Crab, pomelo, and lotus root represent blessing, protection, and continuity.
Steamed fish signifies abundance and balance for the year ahead.
Squab, mushrooms, greens, and sticky rice carry wishes of peace, nourishment, and family unity.
And oolong, mandarin, and sesame welcomes harmony, good fortune, longevity, and sweetness into the new year.
Having this Lunar New Year menu at chez was so special and meaningful. It meant so much to me to have recipes so close to me on the menu and to share a part of my family heritage.
I brought in Chinese magnolias from my grandma’s tree which sat by citrus from my garden in a bowl from the legendary Cecilia Chang. I also visited my great aunt that morning with a giant pomelo. My grandma and her sister both gave me my love of cooking and food. And lots of family came in to eat!
Food is so powerful and I love how it brings people together for celebrations. Thanks to Martin, Amy, Eriko, all the cooks, and staff at chez. My heart is full.
