The BAO Presents: No Borders 3 With Nisa York and Heidi Hamamura featuring special guest Chef Ben Grupe

Venue:

The BAO Presents: No Borders 3 With Nisa York and Heidi Hamamura featuring special guest Chef Ben Grupe

St Louis,  

Time:

From  2019-01-13 23:00:00  to  2019-01-14 01:30:00
Event Description
The innovative restaurant The Bao hosts a monthly dining event called: No Borders Dinner Series.  No Borders features an indomitable tandem Chefs Heidi Hamamura and Nisa York.  Each month they collaborate with a guest chef to design a menu of global cuisines and inspired flavors. The combination of each chef's respective styles, flavor profiles, and refined techniques results in a culinary experience that transcends borders, defies boundaries, and creates an entirely new food adventure!   For its third installment, No Borders is starting the new year strong as January's guest chef is no other than Chef Ben Grupe.  Grupe is a Culinary Olympian and a previous James Beard Award nominee.   With headstrong energy and classic French training, Ben Grupe is forever on the hunt for culinary inspiration, drawing much from his worldwide travels. However, his approach to cooking can be summed up in one phrase – flavor first. While opting for modern, visually stunning presentations, he relies on his traditional roots in the kitchen to present spectacular, delicious dishes influenced by global cultures.   Guests will have a chance to indulge in an exquisite 5-course meal prepared by Ben, Nisa, and Heidi.   Be prepared to be delighted with Kaiseki ( kai·se·ki /ˈkīsekē/) a style of traditional Japanese cuisine in which a series of very small, intricate dishes are prepared: Aji box sushi, Kombu Cured Hamachi with ponzu sauce, snowbird (duck) dumpling and tempura vegetables.  How does sunchoke chawanmushi sound like?  With puffed rice and perigord truffles to boot.   Of course, a toasted bao will be included in a menu with the signature braised pork belly and mustard greens.   We source our fresh ingredients from local farmers and purveyors, notably Bohlen Farms, Dirty Girl Farms, and Bee Simple. We are also partnering with 4 Hands and their 1220 Spirits Origin Gin for specially crafted cocktails by Ben Bauer.   Diners will have three dining options.  The first seating will begin at 5 P.M.  followed by the next at 6:30 P.M. and finally at 8:30 P.M. Seats are very limited because we want each guest to savor delicious food, meet passionate people & experience the  No Borders adventure.   Tickets include all courses. Additional beverages and bar menu will be available at an additional cost. Tax & Gratuity not included.     More about Chef Grupe: A St. Louis native, Chef Grupe built his career from the ground up, starting as a dishwasher. He quickly fell in love with the energetic and team-based atmosphere of the kitchen, and – at the age of 18 – began cooking. Grupe entered the hospitality program at St. Louis Community College at Forest Park, during which time he also apprenticed at The Racquet Club Ladue under Chef Chris Desens. In 2006, he left St. Louis for West Virginia, where he entered the Greenbrier Culinary Apprenticeship Program under the guidance of Chef Peter Timmins. The intense, competitive program fueled his career track. He returned to St. Louis in 2010 and worked in some of the area’s top private clubs.  In 2010 he also made the U.S. Culinary Olympic Team at the age of 26, before joining Bengelina Hospitality Group’s flagship, Elaia, as Executive Chef in 2016.   During his culinary tenure, he has served as the team captain for the U.S. Culinary Olympic Team and led the team to bring home three gold medals and a world championship in 2016, a tremendous source of his pride and fire. Competition has taken him all over the U.S., and the world, which has no doubt informed his globally-inspired creations in the Elaia kitchen. Over the years, Chef Grupe has accumulated over thirty national and international medals. In 2017, he competed in the American Mentor BKB selection for the Bocuse d'Or, the most prestigious culinary competition in the world, where he finished an honorable second. Most recently, Chef Grupe was nominated for the first time as a James Beard Award Semifinalist for Best Chef: Midwest.   With deep appreciation for several mentors, Chef Grupe says his accomplishments would have been impossible without the guidance of chefs like the late Peter Timmins CMC and Chris Desens.         -----------------------------