1NIGHT! Thai Rice🇹🇭🍚: 2⭐️⭐️Oriole x LaDong x abcV x Mahaniyom @JBF 🍽️ [PRE$]

***CLOSING RSVPS***

Since Meetup fees waived, BUY YOUR OWN TIX HERE and request to sit w/ Jeff

Note: JBF Dinners have recently been sold out before posting menus so that's your heads up!

We are heading to JBF Platform! Loved Oriole & La Dong! Also Noah Sandoval of Oriole (2 MICHELIN ⭐️⭐️). Nuff said. Save on the flight to/from Chicago ✈️

Thailand’s most celebrated rice varieties take center stage as Noah Sandoval, 2025 James Beard Award winner® for Best Chef: Great Lakes, leads an all-star culinary lineup exploring the versatility of these captivating grains. Joining him are Chef Neal Harden, culinary director of ABC Restaurants and executive chef of abcV; Chef Pithayakorn “La” Panapoi of La Dong; pastry chef Oksana Chepoy of Flore Café; and mixologist Chompon “Boong” Boonnak of Mahaniyom. Together, they will reinterpret iconic Thai rice varieties—including jasmine (hom mali), riceberry, brown rice, and sticky rice—through inventive dishes and beverage pairings, including a “liquid rice” cocktail. PLEASE BE ON TIME!!! 😊

ORIOLE (TWO MICHELIN STARS⭐️⭐️)
MAHANIYOM (MICHELIN BIB 😋)
LA DONG (MICHELIN BIB 😋)

4.7/8 on Yelp, 4.8/5 on Google (ORIOLE)
4.5/5 on Yelp & Google (MAHANIYOM)
4.3/5 on Yelp, 4.8/5 on Google (LA DONG)

Cost: $259 (ALL IN)

Menu: (based on avail)
HORS D’OEUVRES

• Black Sticky Rice Cake with Shrimp Flakes, Coconut, Scallion Lard, Shallot, Black Pepper, and Fish Sauce
• Jasmine Rice Dumpling with Strawberry and Spicy Lemongrass–Avocado Sauce
• Puffed Riceberry Rice Crisp with Cured Fjord Trout Belly, Ginger–Lime Leaf Vinaigrette, Yuzu Gel, and Herbs

Pairing: Thai Sato > Fermented Thai Rice Wine

DINNER

• Black Sticky Rice with Vietnamese Beef Tartare, Fermented Anchovy, Shrimp Paste, Vietnamese Herbs, and Toasted Sticky Rice Powder

Pairing: Melon Highball > Tequila Ocho Plata with Honeydew, Galangal, Makrut Lime, and Carbonation

• Steamed and Crispy Fried Brown Rice with Fava Beans, Spring Wild Mushrooms and Herbs; and Fermented Sea Rose

Pairing: Upside-Down Martini > Toasted Rice Vermouth with Makwen Bitters and Bluecoat Gin

• Poached Fjord Trout with Saffron Dashi, Charred Chestnut Mushroom Conserva, and Riceberry Rice Amazake

Pairing: Mango Sticky Rice > Elijah Craig Bourbon with Mango, Coconut, and Pandan

DESSERT

• Pandan-Infused Rice Pudding–Crème Brûlée with Sesame Brittle and Berry Compote

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

~A La Cuisine