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Something to Chu On

Chef Lawrence Chu celebrates Chinese New Year

By Christina Waters

LAWRENCE CHU was born into a family of connoisseurs in Szechwan province. As proof, we offer the longevity and popularity of his opulent restaurant, Chef Chu's. Long considered one of the top Chinese dining experiences in the South Bay, Chef Chu's is currently celebrating 26 years of turning out killer Peking duck, mu-shu pork, Hunan chicken and billions and billions of pot stickers.

That's nice, but why am I telling you this? Simple, inquiring reader. Because the very same Lawrence Chu (who happens to be as handsome as he is entrepreneurially gifted) will design the gala Chinese New Year Feast scheduled for the Jan. 23 gathering of the Taste & Toast Club. No, this isn't the first time the T&T people have taken over a substantial portion of the colorful Los Altos restaurant. Turns out, according to T&T founder Molly Klupfell, that Chef Chu's New Year's feast is the single most popular dining event of this gastronomic club's year. It seems that some foodies can't get enough of that ultimate centerpiece--a whole roasted suckling pig, complete with de rigueur apple in its mouth.

Okay, now that I've managed to alienate the vegetarians (stay tuned, the next item's for you), I'll give you a peek at Chef Chu's multi-course menu to celebrate the Chinese New Year 4694. Participants should arrive at the restaurant--located at El Camino Real and San Antonio--promptly at 6:30pm, and head up to the red and gold banquet room upstairs. Surrounded with four kinds of pickled vegetables, the roast suckling pig will be presented and carved tableside, before an egg blossom soup laced with crisp wontons is served. Then comes course after course--there is a reason why the Chinese cuisine has endured for many thousands of years--of squab simmered in 20-year-old master soy sauce, a dish of jumbo prawns, scallops and calamari with vegetables, and pork ribs in fermented bean sauce with star anise and orange.

Three mushrooms braised in oyster sauce will be followed by crispy marinated flounder tossed with pepper salt, and that's followed by smoked pork and pineapple, and finally a dessert of eight-treasure rice pudding glazed with cassia blossom syrup. And the price is only $45 per person all inclusive. You still have time, if you hurry, to call for reservations at 408/866-6250, and then start fasting in preparation for Chinese New Year, Chef Chu style.

For non-carnivores, the South Bay Vegetarian Potlucks continue to host friendly people interested in learning more about meatless lifestyles and the role of diet in creating a sustainable planet. The food is as yummy as a top-quality potluck can provide. Lots of these folks have been getting together for years now, and newcomers are made to feel right at home.

Here's the deal: the group meets for dinner and informative talks the first Saturday of each month at 6:30pm (there's a $1 donation). On Feb. 3, bring your vegetarian (preferably organic) dish--something that might serve 8-10 people--plus your own table setting to the Unitarian Fellowship of Los Gatos, located at 15980 Blossom Hill Road in Los Gatos. Come at 6:15pm and, just to be safe, call a few days in advance of each dinner to make sure the venue hasn't changed. Call the hotline--408/345-7007--for details, or if you don't know what to bring, call Ken at 408/978-9773, and he'll provide helpful input.

If you're bored, restless and in need of some fine wine and delicious live music, stop by Mirassou Vineyards (3000 Aborn Road) on Sunday (Jan. 21) to enjoy a little classical and jazz from the John Worley Quintet between 1 and 3pm--free. Details? Call Gregg Gorham at 274-4000.

Don't forget to call me with your hot restaurant tips, menu ideas, favorite chefs and food suggestions. Dial 408/298-7818 and press 2, followed by 498, to reach my voice mailbox.

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