New York Chef Tien Ho (Má Pêche, Momofuku Ssäm Bar, Cafe Boulud, Cafe Gray) will be cooking two dinners in Memphis at the end of October: a late-night pop up featuring “street food” at Hog & Hominy, and a collaborative tasting menu at Andrew Michael Italian Kitchen for the restaurant’s 4 year anniversary.
On Tuesday, October 30 Hog & Hominy will close early so that Tien can take over the kitchen and dish out inventive street food. With Tien’s passion for all things local in mind, Memphis’s newest brewery, High Cotton Brewing Co., will be brewing a special beer for the evening to perfectly pair with his food. Cocktails and hors d’oeuvres begin at 9:00 pm, seated meal at 9:30pm. $55 per person includes canapés and a 3-course menu plus dessert. An optional beverage pairing is available. Tickets are limited and reservations required; reservations can be made by calling Hog & Hominy at 901-207-7396.
Wednesday, October 31 is Andrew Michael Italian Kitchen’s 4 year anniversary. In honor, Tien will be cooking a collaborative tasting menu with Andy & Michael featuring a blend of culinary backgrounds and a common reverence for local, sustainable products. Two seatings will be offered: a 5:30 pm seating (4 courses, $85) and an 8:00 pm seating (6 courses, $100). Price includes beverages (pairings with each course). Reservations can be made by calling Andrew Michael Italian Kitchen at 901-347-3569.
About Tien Ho:
Born in Vietnam, Tien moved to Texas at the age of 9 and graduated with a BA in philosophy from the University of Texas before following his passion for cooking to New York. As Sous Chef of Cafe Boulud he mastered traditional French cuisine and developed an appreciation for the seasonal vegetable garden. In 2005 he took over David Chang’s Momofuku Ssäm Bar, #37 on San Pellegrino’s list of best restaurants in the world. When Chang opened Má Pêche, Tien was named Executive Chef of the Vietnamese-French bistro, where he cooked until last year. His upcoming project is a French-American bistro called Montmartre in Chelsea with partner Gabe Stulman, Esquire “Restaurateur of the Year”.