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Entering a new generation of restaurants reimagining Cantonese cuisine, YAO, by Chef-Owner Kenny Leung and Co-Owner Thomas Tang of the acclaimed August Gatherings, will be an evolution of the beloved dishes cultivated there over the years, along with new creations and their unparalleled dedication to culinary excellence and service
Historic Columbus Taverns: The Capital Citys Most Storied Saloons by Tom Betti and Doreen Uhas Sauer, 2012, Charleston, SC, History Press 4 tablespoons butter, divided 1 cup onion, chopped 4 green onions, chopped 2 stalks celery, chopped Pinch cayenne pepper 3 cups Cornbread, crumbled (either homemade or store bought) 3 cups bread crumbs, small dice* 1/2 cup fresh parsley, minced Salt and freshly-ground pepper to taste 2 large eggs, lightly beaten 1 pint fresh live oysters shucked and drained (reserve 1/2 cup oyster liquid)** Preheat oven to 350 degrees F
How to Make Toasted Sesame-Ginger Dressing For this recipe you'll need the following ingredients: 2 tablespoons toasted sesame oil 1 tablespoon ginger, fresh, grated (or 2 teaspoons dry ginger) cup olive oil cup Tamari or coconut aminos (GF Soy Sauce) cup rice wine vinegar teaspoon liquid stevia 1 tablespoon sesame seeds, toasted Kitchen Needs: Bowl Whisk Zester/Small grater Measuring cups and spoons Step One: Toast Sesame Seeds & Grate Ginger In a preheated oven (or a small counter oven), toast the sesame seeds on a lined baking sheet for 2-5 minutes, rotating the pan halfway through and checking the seeds constantly to avoid burning
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