Canton Grill Degustatory Research
In collaboration with Eric Olson as well as Fred Louis Jr. and Li Ying Jian at Canton Grill
Fine-dining experience
Opening night of Assembly 2019
Canton Grill, Portland OR, USA, 2019
What does it mean to eat Chinese food in America today? Who makes it? Exploring the intersections of food and migration through the presentation of personal and collective histories, this dinner is a sensorial ten-course tasting experience serving degustatory samples intermingling culinary art, performance, research, and oral history. Sited at Canton Grill, Portland's beloved oldest Chinese-American restaurant, this project was made in collaboration with second-generation owner Fred Louis Jr. and Li Ying Jian, a chef from Guangzhou who migrated to the US some 26 years ago.
Fine-dining experience
Opening night of Assembly 2019
Canton Grill, Portland OR, USA, 2019
What does it mean to eat Chinese food in America today? Who makes it? Exploring the intersections of food and migration through the presentation of personal and collective histories, this dinner is a sensorial ten-course tasting experience serving degustatory samples intermingling culinary art, performance, research, and oral history. Sited at Canton Grill, Portland's beloved oldest Chinese-American restaurant, this project was made in collaboration with second-generation owner Fred Louis Jr. and Li Ying Jian, a chef from Guangzhou who migrated to the US some 26 years ago.
