Savor Pride - Chef Irene Wong
NYC Pride & God's Love We Deliver is bringing back this one-of-a-kind immersive culinary fundraiser. Join your hosts Mavis-Jay Sanders & Sicily Sierra as they ask Chef Irene Wong all our burning questions!
Thank you for being a part of our Digital Dining Experience for a second year! We are excited to bring the live venue experience direct to fans online!
All proceeds will benefit NYC Pride and God's Love We Deliver. Please send questions for the chef to email@example.com
Chef Irene Wong’s food is inspired by her Chinese-American family, her culinary travels around the world, and her collection of 500+ cookbooks. Her infectious enthusiasm combined with her calming, casual, cooking style instantly makes guests feel right at home. She’s driven to achieve the crispiest, juiciest fried chicken, mile-high flaky biscuits, and Spaghetti alle Vongole that an Italian Nonna would be proud of. For Irene, nothing is more rewarding than watching someone taste her food, close their eyes, and declare that it’s the best they’ve ever had.
Mavis-Jay Sanders has cooked at Blue Hill at Stone Barns, Blue Hill, and Untitled in New York later becoming part-owner of the award-winning food truck Pico House in Los Angeles. Chef Sanders returned to New York as the Director of Operations at The Brownsville Community Culinary Center and in 2019, she was honored as one of Star Chefs’ New York Rising Star Chef. She is a James Beard Chef’s Boot Camp alum, a Chef’s Collaborative scholar, and is frequently a featured chef of the New York’s Queer Soup Night. She is now a co-founder of Food Plus People, an organization celebrating black culture and community through food.
Sicily Sierra has always been fascinated by how food and people intersect and how meals turn into a tradition. She followed that desire and enrolled in Le Cordon Bleu’s culinary arts program. Sicily and her mother co-founded Pinky & Red’s as part of La Cocina’s incubator program. After working for The Cooking Project, teaching young people valuable cooking skills, she worked at Reem’s in the Bay area. Today, Sicily wants to create food that fosters a space for the community to come together to enjoy one another’s company over dishes that are an ode to her ancestry, an edible piece of culture deeply tied to place and family
Bucatini all’Amatriciana is the January recipe!