14. My Four Dreams
Roboticist
Developing technology to help society
Magician
Performing on the stage surprising people with illusions
Chef
Entertaining people through my culinary creations
15. Five-Course Seafood Dégustation Cream of Spring Asparagus Soup with Grilled Balsamic
A Celebration of Spring Glazed Asparagus Spears
Made from scratch with roasted asparagus, home made vegetable stock, and fresh
April 6, 2002 cream. Topped with grilled asparagus spears glazed with aged Modena balsamic
vinegar, finished with a drop of white truffle oil for complexity and fresh mint leaves to
add a cool contrast to the rich flavors. A wonderful starting course for celebrating the
fresh flavors of spring.
***
Pan-Seared Bay Scallops with Mixed Spring Baby Greens and
Sesame Lime Vinaigrette
Delicate bay scallops quickly seared to crispy brown perfection over an intensely hot
pan, served over a bed of fresh spring baby greens. The greens include peppery
arugula, crisp endive, watercress, frisee, bibb lettuce, and eatable flowers. Homemade
sesame shallot lime vinaigrette spooned over to enhance and to bring together the
flavors of both sides. A nice transition and introduction to the next seafood course.
***
Fresh Mussels Steamed with Sherry and Garlic, with a Slice
of Grilled Garlic Baguette
A simple rustic dish full of flavors from the sea. Fresh East Coast green lip mussels in
white wine, sherry, Italian parsley, shallots, and lots of lots of garlic. A slice of garlic
rubbed grilled baguette on the side for dipping into the wonderful rich broth in the
bottom of your bowl. Served family style to share the food and the fun.
***
Spaghetti alle Vongole (Spaghetti with Clams)
Another rustic classic Italian dish, prepared by a special request from Alex Lee. Fresh
short neck clams with spaghetti, garlic, fresh Italian parsley, and red pepper flakes for
added heat. Coltibono extra virgin olive oil with beautiful fruity flavor used exclusively,
and extra minced clam bits added for extra meatiness. Pasta cooked al dente to absorb
A special five-course degustation specially planned, prepared and presented the flavorful juices from the steamed open clams. A true comfort food course, nicely
by chef Dennis Hong on April 6, 2002. ending the seafood theme of the degustation menu.
***
T he theme of the menu is to celebrate the coming of spring and to share Vanilla Bean Ice Cream and Crispy Filo Square Napoleon
with Bittersweet Chocolate Ganache and Candied Blueberries
the hard-to-find fresh seafood with good friends. Thus the focus is on Master chef Dennis Hong’s specialty dessert. Hand layered extremely thin sheets of
capturing the fresh colors and aromas of spring with green vegetables, and filo dough freshly baked just before severing for maximum crispiness. The light and
flaky texture of the layered filo squares wonderfully leads to the silky vanilla ice
to bring the full flavors of the sea with some classic Italian seafood dishes. cream. Topped with candied blueberries in simple syrup, bittersweet chocolate ganache
Introduction is done with a rich spring asparagus soup, and the transition and fresh mint leaves. A memorable conclusion to the degustation menu specially
from the greens to the sea is done by a bay scallop green salad. The prepared and presented for the special guests.
following two seafood courses deliver the full flavors of the sea with fresh
clams and mussels, and finally concluded by an elegant vanilla ice cream
filo square Napoleon dessert.
16. My Four Dreams
Roboticist
Developing technology to help society
Magician
Performing on the stage, surprising people with illusions
Chef
Entertaining people through my culinary creations
Theme Park Ride Designer
Creating machines that can give people joy
19. “Follow your dreams, not the trends”
“Never lose that spark in your eyes and
never forget to have fun!”
“Education is your Batman’s utility belt”
“Work hard, but work smart first”
“If you fear failure, you can never
succeed”
“Always think about the impact of your
work will have on society; be
responsible, be generous”
-Dennis Hong
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