CHEF JACOB NGUYEN PRESENTS:
Razor Clam Flatbread
Razor clam, Laughing Cow, Mo Hanh, Black Garlic
Scallop Crudo with “Muối Ớt Xanh”
Diver Scallop, Thai Chili, Green Mango, Rau Ram
Bao’s “Lobstah”
Lobster Tail, Sake Beurre Blanc, Bitter Melon
Braised Short Ribs with Birch Syrup and Black Walnut
Dashi, Bone-On Short Ribs, Birch Syrup, Walnut Liqueur (Nocino)
Whoopie Pies
Chocolate authentic-Maine-style whoopie pies with a side of fish sauce caramel.
*Please note that menu is subject to change due to market availability.
Nhà Bao PRESENTS: 207 (PORTLAND, MAINE)
5 courses, each with a wine pairing.
$195 per ticket
Saturday, September 14, 2024
7:00 PM – 10:00 PM
The Chelsea Artist Loft
253 West 28th Street
New York, NY 10001
CHEF JACOB NGUYEN
Growing up in Portland, Maine, Jacob learned about Vietnamese culture and food through his mother's side of the family. It wasn't until the pandemic that he fully embraced learning to cook out of necessity and realized how much he loved and was driven by it. Jacob's first culinary gig was at the famed Greenpoint-based eatery Di An Di. From then on, he proceeded to work at some of the most renowned restaurants in New York, including Eleven Madison Park (3 Michelin Stars), HAGS (James Beard Semifinalist), and Oxalis (1 Michelin Star). Jacob is currently a freelance private chef and runs an ongoing Viet-centric pop-up dinner series called Thần Thái.