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11/2/16\nWhen Mile End approached us with the idea of hosting a special sneak preview feast of their Chinese Jewish Christmas Menu, our response was swift and forceful… Hell yes. The concept is based on the Jewish tradition of going out for Chinese food on Christmas. Chef Antony Nassif and his team put together an incredibly inventive menu of classic Chinese dishes with Mile End’s famous smoked meats and briskets mixed in. While we didn’t find every dish to be awe-inspiring, overall we thought the Jewish/Chinese mashup worked surprisingly well and a number of the dishes completely blew us away! Most importantly, it was a lot of fun :). Below are the top 3 dishes of the night, as rated by attendees on their tasting notes:\n1st Place: Spiced","heading":"8-Course Jewish Christmas Preview Feast at Mile End: 11/2/16","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/page/2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:95fa76697f185ca2"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com/page/2","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:54.630205+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:54.630205+00:00","last_confirmed_at":"2026-10-25T19:22:54.630205+00:00"},{"label":"Ashlee Aubin","value":{"@id":"urn:lumitra:person:b20c896d-8d22-44ce-9e1a-bb9f03650f64","name":"Ashlee Aubin","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/modern-basque-dinner-series","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Salero in Chicago\nOur first collaboration with Salero is officially a wrap, and it's safe to say that we will be coming back! We were pretty excited about this one, as Chef Ashlee Aubin has an incredibly impressive resume and, clearly, that excitement was shared among the Chicago TC membership base; 130 members and their guests filled up every seat in the restaurant over the course of two days! Chef Ashlee Aubin was psyched too, as he was eager to get feedback from the TC community on some new dishes he'd been working on. Speaking of feedback, there were some major differences between Day 1 and Day 2 in that respect. Below are the 3 top-rated courses of each event as per the attendee feedback cards:","heading":"Salero in Chicago","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/modern-basque-dinner-series","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:41.99745181Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:159dba4c773bef2c"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/modern-basque-dinner-series","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:25:41.99745181Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/modern-basque-dinner-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:41.997451+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:25:41.997451+00:00","last_confirmed_at":"2026-10-25T19:25:41.997451+00:00"},{"label":"Birdie Niyomkun","value":{"@id":"urn:lumitra:person:9e426e20-3d1e-4af3-997e-3c77a2d077c7","name":"Birdie Niyomkun","@type":"Person","titles":[{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","title":"Chef","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","title":"Co-Chef/Owner and Culinary Director","relationship":"publisher"}],"sources":[{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role in the page's text)","evidence":{"text":"Named to Atlanta Journal-Constitution’s List of “10 Best New Restaurants of 2025,” this Roswell eatery has also appeared on such 2026 lists as Infatuation’s “Best Thai in Atlanta” (2026) and “Top 25 in Atlanta.” Chef Birdie Niyomkun set out to create an experience that feels authentically Thai while inviting guests to see the cuisine from a fresh perspective. That means vibrant “Gab-Glaam”—small to medium plates like smokey cabbage with caramelized fish sauce and pistachio and pork jowl with roasted rice dust, pickled green tomato, and tamarind sauce—and “Gab-Khao,” the generous, soulful entrées like she-crab fried rice, chicken satay, and whole market fish. Dessert is no slouch either at Tipsy Thaiger, with such offerings as chrysanthemum panna cotta and sweet corn coconut tart with torch","heading":"Day 2: 5-Course Reimagining Thai Roots Tasting Series","locator":"p.word-break","section":"Tipsy Thaiger","source_url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.023419577Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Birdie Niyomkun\nCo-Chef/Owner and Culinary Director\nBorn and raised in Thailand, Chef Birdie Niyomkun is the founder and creative force behind Tipsy Thaiger in historic Roswell. Bringing her Thai roots and deep connection to the culture to everything she creates, she draws inspiration from the flavors, traditions, and vibrant food culture she grew up with.","heading":"Birdie Niyomkun","locator":"line 11","section":"About the Host:","source_url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","representation":"visible"},"jobTitle":"Co-Chef/Owner and Culinary Director","observedAt":"2026-10-25T19:22:52.023419577Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:6b890d892f03d361"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.023419577Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023419+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023419+00:00","capacity":"chef","title":"Co-Chef/Owner and Culinary Director"},{"source":{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023419+00:00","capacity":"culinary director","title":"Co-Chef/Owner and Culinary Director"},{"source":{"url":"https://www.tastingcollective.com/events/tipsy-thaiger-day-2-5-course-reimagining-thai-roots-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023419+00:00","capacity":"owner","title":"Co-Chef/Owner and Culinary Director"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.023419+00:00","last_confirmed_at":"2026-10-25T19:22:52.023419+00:00"},{"label":"Brian Kevorkian","value":{"@id":"urn:lumitra:person:50c71ffd-48b6-41ff-96cf-60ed8a5c18c8","name":"Brian Kevorkian","@type":"Person","issues":{"jobTitle":{"reason":"the sources state different capacities for the same organisation and interval; jobTitle projects the one more independent sources, a newer authority or a stronger source states, and the others are kept as titles","status":"selected","alternatives":[{"value":"Executive Chef","source":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series"}],"selected_source":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series"}},"titles":[{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","title":"Chef","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","title":"Executive Chef","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","title":"Co-Chef/Owner","relationship":"publisher"}],"sources":[{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role in the page's text)","evidence":{"text":"Chef Brian Kevorkian started cooking at a young age at his hometown pizzeria in western Mass. From there, he landed an apprenticeship at Blantyre under Chris Brooks and Arnaud Cotar, and honed his craft at prestigious restaurants such as The Little Nell, 5 Diamond Gary Danko, 3-Michelin-Starred Eleven Madison Park, and 2-Michelin-Starred SHO. After his return to MA, he has held the title of Executive Chef at Grill 23, Cinquecento, and SOURCE.","heading":"Brian Kevorkian","locator":"p","section":"About the Host:","source_url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:10.349575045Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened just this past May in the heart of Kendall Square, this Italian taverna from restaurateur Daniel Roughan, who also runs the esteemed Source in Harvard Square, hopped right onto Time Out’s List of “29 Best Restaurants in Boston.” Executive Chef Brian Kevorkian, an alum of the illustrious 3-Michelin-Starred Eleven Madison Park, has devised a menu that features such dishes as salumi and formaggio boards, small plates made for passing, house-made pasta, wood-fired pizza, and mains that run from whole grilled fish to a chicken parm with real presence. This is the long, happy dinner Italy invented. And as to the name of this establishment, Alice (where we'll actually be doing our event) is an homage to the owner’s grandmother, while Monarch is the downstairs speakeasy where exceptional dr","heading":"Day 1: 5-Course Ode to Bel Paese Tasting Series","locator":"p.word-break","section":"Alice & Monarch","source_url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","representation":"visible"},"jobTitle":"Executive Chef","observedAt":"2026-10-25T19:25:10.349575045Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Brian Kevorkian\nCo-Chef/Owner\nChef Brian Kevorkian started cooking at a young age at his hometown pizzeria in western Mass. From there, he landed an apprenticeship at Blantyre under Chris Brooks and Arnaud Cotar, and honed his craft at prestigious restaurants such as The Little Nell, 5 Diamond Gary Danko, 3-Michelin-Starred Eleven Madison Park, and 2-Michelin-Starred SHO. After his return to MA, he has held the title of Executive Chef at Grill 23, Cinquecento, and SOURCE.","heading":"Brian Kevorkian","locator":"line 11","section":"About the Host:","source_url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","representation":"visible"},"jobTitle":"Co-Chef/Owner","observedAt":"2026-10-25T19:25:10.349575045Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:81c75da4f897cf70"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:25:10.349575045Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.349575+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.349575+00:00","capacity":"chef","title":"Co-Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.349575+00:00","capacity":"executive chef","title":"Executive Chef"},{"source":{"url":"https://www.tastingcollective.com/events/alice-monarch-day-1-5-course-ode-to-bel-paese-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.349575+00:00","capacity":"owner","title":"Co-Chef/Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:25:10.349575+00:00","last_confirmed_at":"2026-10-25T19:25:10.349575+00:00"},{"label":"Chung Chow","value":{"@id":"urn:lumitra:person:e4a0c552-674b-49c7-89e0-61179a5115ea","name":"Chung Chow","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"-Course Hawaiian Luau Brunch Feast at Noreetuh: 1/8/17\nOur first brunch event is officially in the books and the timing was perfect. Turns out a Hawaiian feast is an ideal activity for the day after a snowstorm. Chef Chung Chow put together a super authentic Hawaiian lineup for us filled with portuguese sausage, pineapple, and of course lots of SPAM! Speaking of spam, we loved listening to him talk about the origins of the ingredient’s use in Hawaiian cuisine and how obsessed with it islanders are. Now we can understand why… But, we can’t say that he left us wanting more, as we were totally stuffed to the brim by the end of this event (in a good way!). Below are the top 3 dishes of the night as rated by attendees on their tasting notes:\n1st Place: Mochiko Fried Chicken & Gravy - with sweet","heading":"8-Course Hawaiian Luau Brunch Feast at Noreetuh: 1/8/17","locator":"line 20","source_url":"https://blog.tastingcollective.com/page/2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:7d78c4209def11a2"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com/page/2","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:54.630205+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:54.630205+00:00","last_confirmed_at":"2026-10-25T19:22:54.630205+00:00"},{"label":"Danny Mena","value":{"@id":"urn:lumitra:person:b1f76fd9-07cd-42c8-b5ea-ffcee789532d","name":"Danny Mena","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"ay have solidified himself as the most entertaining host we’ve ever had. All night, he shared incredibly interesting stories about the evolution of Mexican cuisine. This is not to say that the food wasn’t delicious, because it most definitely was, but we could have left the event without taking a single bite and still been satisfied because Chef Mena killed it on the hosting front! We particularly enjoyed listening to him talk about the essential role that corn plays in Mexican cuisine, and the various ways in which the ingredient is used/prepared to create all sorts of different dishes. As he said it, corn for Mexicans is like pasta for Italians. We look forward to many more events with Chef Mena - and many more stories! Below are the top 3 dishes of the night as rated by attendees on the","heading":"9-Course Modern Mexico City Feast at Hecho en Dumbo: 12/13/16","locator":"line 46","source_url":"https://blog.tastingcollective.com/page/2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=3","format":"Published person (named with a role in the page's text)","evidence":{"text":"It had been over a year since our last event with at Hecho En Dumbo, so this event series was definitely way over! Chef Danny Mena was eager to welcome us back, and created a special menu filled entirely with new creations to test out on us and, of course, we were beyond eager to serve as his gui...","heading":"Contemporary Mexican Dinner Series","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/New%20York?page=3","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:43.010828841Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:27ea3c8b948a9baf","urn:lumitra:person:tastingcollective.com:1d2aff838f6bb3c0"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com/page/2","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=3","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:43.010828+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:54.630205+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:54.630205+00:00","last_confirmed_at":"2026-10-25T19:25:43.010828+00:00"},{"label":"Dan Salls","value":{"@id":"urn:lumitra:person:01c5f0d6-da06-4bca-bb87-2f8f8f302149","name":"Dan Salls","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/nouveau-mexican-dinner-series-2920e367-d598-41ef-8ad9-59a6a5501030","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Quiote in Chicago\nAt this event series, we found out exactly why EVERYONE in Chicago has been raving about Quiote since they opened their doors a year ago... Speaking of which, congrats to them on hitting the one year mark! Chef Dan Salls and the whole team there put on a truly delectable show for us with this event series, and we can't wait for many more event collaborations together. Below are the 3 top-rated courses of each event as per the attendee feedback cards:","heading":"Quiote in Chicago","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/nouveau-mexican-dinner-series-2920e367-d598-41ef-8ad9-59a6a5501030","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:42.531217504Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/Chicago?page=2","format":"Published person (named with a role in the page's text)","evidence":{"text":"At this event series, we found out exactly why EVERYONE in Chicago has been raving about Quiote since they opened their doors a year ago... Speaking of which, congrats to them on hitting the one year mark! Chef Dan Salls and the whole team there put on a truly delectable show for us with this eve...","heading":"Nouveau Mexican Dinner Series","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/Chicago?page=2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:26.443760245Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:336fc616b35309ea","urn:lumitra:person:tastingcollective.com:383262904901c476"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/nouveau-mexican-dinner-series-2920e367-d598-41ef-8ad9-59a6a5501030","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:25:42.531217504Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/nouveau-mexican-dinner-series-2920e367-d598-41ef-8ad9-59a6a5501030","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:42.531217+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/Chicago?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:26.443760+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:25:26.443760+00:00","last_confirmed_at":"2026-10-25T19:25:42.531217+00:00"},{"label":"Dave Conn","value":{"@id":"urn:lumitra:person:42975fc0-d512-41b8-bac7-e356bec96e34","name":"Dave Conn","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/avant-american-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"oldest TC Chapters, so we've had the honor of being present for plenty of astonishing culinary debuts in our time. If Day 1 of our series at Alice is anything to judge by, we've just had that honor again! Chef/Owner Dave Conn has spent the last decade opening restaurants for James Beard Award-Winning Chef Jose Garces - and, after seeing the awe-striking array of dishes he brought out for attendees, and hearing his utterly enchanting stories, it's easy to see why. Alice may have opened just a few months ago in June, but we're absolutely confident Chef Conn and his powerhouse of a team will be around for many a year to come. See what all the buzz is about for yourself though, with a ranking of the top three courses (as determined by the STELLAR post-event feedback left by guests on their fe","heading":"Alice in Philadelphia","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/avant-american-tasting-series","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:26:13.122848352Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/Philadelphia","format":"Published person (named with a role in the page's text)","evidence":{"text":"Philly's one of our oldest TC Chapters, so we've had the honor of being present for plenty of astonishing culinary debuts in our time. If Day 1 of our series at Alice is anything to judge by, we've just had that honor again! Chef/Owner Dave Conn has spent the last decade opening restaurants for J...","heading":"Avant-American Tasting Series","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/Philadelphia","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:22:56.443552926Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog?page=2","format":"Published person (named with a role in the page's text)","evidence":{"text":"Philly's one of our oldest TC Chapters, so we've had the honor of being present for plenty of astonishing culinary debuts in our time. If Day 1 of our series at Alice is anything to judge by, we've just had that honor again! Chef/Owner Dave Conn has spent the last decade opening restaurants for J...","heading":"Avant-American Tasting Series","locator":"p","source_url":"https://www.tastingcollective.com/blog?page=2","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:25:10.739757924Z","relationship":"publisher"}],"jobTitle":"Chef/Owner","witnessIds":["urn:lumitra:person:tastingcollective.com:3bc4b1ffa529824c","urn:lumitra:person:tastingcollective.com:57218b257d7896a0","urn:lumitra:person:tastingcollective.com:3bc85a0ff39e4b47"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/avant-american-tasting-series","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:26:13.122848352Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/avant-american-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:26:13.122848+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/avant-american-tasting-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:26:13.122848+00:00","capacity":"owner","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.739757+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.739757+00:00","capacity":"owner","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/Philadelphia","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:56.443552+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/Philadelphia","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:56.443552+00:00","capacity":"owner","title":"Chef/Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:56.443552+00:00","last_confirmed_at":"2026-10-25T19:26:13.122848+00:00"},{"label":"Dave Rizo","value":{"@id":"urn:lumitra:person:491101a0-3b75-405c-a467-e1d0ad29b4b9","name":"Dave Rizo","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","format":"Published person (named with a role in the page's text)","evidence":{"text":"Chef/Owner Dave Rizo and his team at Yellow Rose had big shoes to fill at this event, as Chef Jason Marcus and his crew at Traif are by no means an easy act to follow! But, it's safe to say Chef Rizo rose to the occasion, as attendee feedback from this two-seating event was glorious to read! 60+ ...","heading":"Cosmic Texan Tasting Event","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:25:26.443080734Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog?page=5","format":"Published person (named with a role in the page's text)","evidence":{"text":"Chef/Owner Dave Rizo and his team at Yellow Rose had big shoes to fill at this event, as Chef Jason Marcus and his crew at Traif are by no means an easy act to follow! But, it's safe to say Chef Rizo rose to the occasion, as attendee feedback from this two-seating event was glorious to read! 60+ ...","heading":"Cosmic Texan Tasting Event","locator":"p","source_url":"https://www.tastingcollective.com/blog?page=5","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:25:43.010735059Z","relationship":"publisher"}],"jobTitle":"Chef/Owner","witnessIds":["urn:lumitra:person:tastingcollective.com:358a40258274a9d2","urn:lumitra:person:tastingcollective.com:db4428498887d303"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:25:26.443080734Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:26.443080+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:26.443080+00:00","capacity":"owner","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog?page=5","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:43.010735+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog?page=5","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:43.010735+00:00","capacity":"owner","title":"Chef/Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:25:26.443080+00:00","last_confirmed_at":"2026-10-25T19:25:43.010735+00:00"},{"label":"Edilberto Martinez","value":{"@id":"urn:lumitra:person:923eb6dc-cd49-4a7e-9760-1c479226fedd","name":"Edilberto Martinez","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"d onions and burrata with arugula and truffle dressing to primi like spaghetti with garlic and cured fish roe and fettucine with sea urchin and tuna heart to secondi like oven roasted prawns with basil and seared lamb tenderloin to dolce like fresh ricotta with marmalade and chocolate panna cotta with honey and toasted hazelnuts, no one leaves La Ciccia unsatiated. “Fantastic,” raves Infatuation, while Condé Nast Traveler says, “Even the simplest dishes make a lasting impression.” Italian cuisine has such extraordinarily nuanced diversity, and so we are looking forward to experiencing Sardinian cuisine and learning more about it from head chef is Umberto Herrera, who has worked at La Ciccia since it opened, and sous chef Edilberto Martinez, who is likewise a 17-year veteran. See you there!","heading":"5-Course Sardinian Sophistication Tasting Event","locator":"p.word-break","section":"La Ciccia","source_url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","representation":"visible"},"jobTitle":"sous chef","observedAt":"2026-10-25T19:22:52.023329167Z","relationship":"publisher"}],"jobTitle":"sous chef","witnessIds":["urn:lumitra:person:tastingcollective.com:5f26abf7d73cbc87"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.023329167Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023329+00:00","capacity":"sou chef","title":"sous chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.023329+00:00","last_confirmed_at":"2026-10-25T19:22:52.023329+00:00"},{"label":"Edi Sandoval","value":{"@id":"urn:lumitra:person:b9dd8fc6-2230-48c7-8a8b-86ed316cb88b","name":"Edi Sandoval","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role in the page's text)","evidence":{"text":"10-Course Nouveau Korean Feast at Tygershark: 1/3/17\nWe had a feeling that Tygershark would be a fun spot to kick off the new year, and Chef Edi Sandoval made us look smart. From the food to the ambiance, this place was a total firecracker. Chef Edi’s cooking was unlike any Korean we’ve ever had; every course featured an inventive mix of traditional Korean flavors and unconventional ingredients. We wouldn’t say that we preferred every one of Chef Edi’s interpretations to the classics you’d find in K-Town, but many of the dishes were serious home runs. With respect to the ambiance, Tygershark was as cool as you would imagine a coffee counter/surf shop/nouveau korean restaurant-hybrid being. Again, exactly the party vibe we were looking for to kick off 2017. Happy New Year! Below are the top","heading":"10-Course Nouveau Korean Feast at Tygershark: 1/3/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/page/2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:b69596a2dc628047"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com/page/2","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:54.630205+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:54.630205+00:00","last_confirmed_at":"2026-10-25T19:22:54.630205+00:00"},{"label":"Emily Yuen","value":{"@id":"urn:lumitra:person:7f7a0e6e-0e48-429a-8eeb-cd5da5e837cb","name":"Emily Yuen","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","evidence":{"text":"east at Bessou: 4/11/17 & 4/16/17\nOur first feasting foray into the beautiful world of Japanese cuisine was a blast. We had just figured that Japanese would not be an option for our feasts, as we always thought of sushi as being an essential component of the cuisine and that would undoubtedly be way over our price point. How much is a good Omakase these days? Well, we’re very happy that Chef Emily Yuen and owner Maiko Kyogoku proved us wrong. We can’t say that we were left wanting more, since there was SOOO MUCHHH FOOD (these guys know how to host a feast with the best of ‘em). But, we can say that the food was delicious and the vibe was on point, and we will 100% be doing more events at Bessou! The menus changed slightly between the different days of this 2-Part Takeover, but attendees fr","heading":"9-Course Modern Japanese Soul Food Feast at Bessou: 4/11/17 & 4/16/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","evidence":{"text":"east at Bessou: 4/11/17 & 4/16/17\nOur first feasting foray into the beautiful world of Japanese cuisine was a blast. We had just figured that Japanese would not be an option for our feasts, as we always thought of sushi as being an essential component of the cuisine and that would undoubtedly be way over our price point. How much is a good Omakase these days? Well, we’re very happy that Chef Emily Yuen and owner Maiko Kyogoku proved us wrong. We can’t say that we were left wanting more, since there was SOOO MUCHHH FOOD (these guys know how to host a feast with the best of ‘em). But, we can say that the food was delicious and the vibe was on point, and we will 100% be doing more events at Bessou! The menus changed slightly between the different days of this 2-Part Takeover, but attendees fr","heading":"9-Course Modern Japanese Soul Food Feast at Bessou: 4/11/17 & 4/16/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:53.64335711Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","evidence":{"text":"east at Bessou: 4/11/17 & 4/16/17\nOur first feasting foray into the beautiful world of Japanese cuisine was a blast. We had just figured that Japanese would not be an option for our feasts, as we always thought of sushi as being an essential component of the cuisine and that would undoubtedly be way over our price point. How much is a good Omakase these days? Well, we’re very happy that Chef Emily Yuen and owner Maiko Kyogoku proved us wrong. We can’t say that we were left wanting more, since there was SOOO MUCHHH FOOD (these guys know how to host a feast with the best of ‘em). But, we can say that the food was delicious and the vibe was on point, and we will 100% be doing more events at Bessou! The menus changed slightly between the different days of this 2-Part Takeover, but attendees fr","heading":"9-Course Modern Japanese Soul Food Feast at Bessou: 4/11/17 & 4/16/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/?og=1","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.035962824Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:9e9ca3ad581b7fb1","urn:lumitra:person:tastingcollective.com:155feab7442f1b5d","urn:lumitra:person:tastingcollective.com:19d62861577e3b2c"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643357+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:42.583552+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.035962+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:42.583552+00:00","last_confirmed_at":"2026-10-25T19:22:53.643357+00:00"},{"label":"Francis Ang","value":{"@id":"urn:lumitra:person:33838cec-e942-4ee5-95c2-862899a84d94","name":"Francis Ang","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/benefits/abaca-complimentary-chef-s-choice-amuse-bouche-and-pre-dessert-snack-with-your-meal","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened just this past August inside the Kimpton Alton Hotel near Fisherman’s Wharf, this Filipino eatery has made quite a splash, landing on Eater’s 2024 List of “38 Essential SF Restaurants,” Esquire’s list of “Best New Restaurants in America,” and—ta-da!—the New York Times list of “America’s 50 Best Restaurants.” Chef Francis Ang, who won a StarChefs “Rising Star Chef” Award and whose Pinoy Heritage was a pop-up sensation, honors old family recipes and flavors that he executes with Northern California’s best seasonal ingredients. Imagine seafood pancit topped with smoked bay scallops, skewered pork sausage served with egg yolk and cane vinegar for dipping, Dungeness crab crepe with pistachio and poached egg, and pork chop with warm apple salad, guava, and walnuts. And let us not forget t","heading":"About","locator":"p","section":"Perks","source_url":"https://www.tastingcollective.com/benefits/abaca-complimentary-chef-s-choice-amuse-bouche-and-pre-dessert-snack-with-your-meal","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:10.349151501Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:d1e62e90fac0d646"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/benefits/abaca-complimentary-chef-s-choice-amuse-bouche-and-pre-dessert-snack-with-your-meal","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:25:10.349151501Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/benefits/abaca-complimentary-chef-s-choice-amuse-bouche-and-pre-dessert-snack-with-your-meal","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:10.349151+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:25:10.349151+00:00","last_confirmed_at":"2026-10-25T19:25:10.349151+00:00"},{"label":"Hugo Orozco","value":{"@id":"urn:lumitra:person:d830bfa4-2d8f-4934-9cf9-b385e9b54046","name":"Hugo Orozco","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/memories-of-guadalajara-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"ice – back before COVID arrived stateside and having an office was a thing! Needless to say, we were hit with a tsunami of incredible memories upon arriving on-site. And, once the event kicked off, the good vibes just kept coming! The powerhouse team at Cruz Del Sur served up a truly beautiful 5-Course menu for us (just scroll down to the photos and you'll see what we mean) that showcased the restaurant's inventive Guadalajara-inspired cuisine, and Chef/Owner Hugo Orozco came out of the kitchen throughout both seatings to introduce each course and share stories about his culinary heritage. There were by no means any \"duds\" on the menu, but, as always, some of the courses were bigger hits among members than others. Below are the top three courses, as rated by guests on their feedback cards:","heading":"Cruz Del Sur in New York","locator":"p","source_url":"https://www.tastingcollective.com/blog/memories-of-guadalajara-tasting-event","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:22:56.85943178Z","relationship":"publisher"}],"jobTitle":"Chef/Owner","witnessIds":["urn:lumitra:person:tastingcollective.com:fe33ced081a297f7"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/memories-of-guadalajara-tasting-event","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:56.85943178Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/memories-of-guadalajara-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:56.859431+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/memories-of-guadalajara-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:56.859431+00:00","capacity":"owner","title":"Chef/Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:56.859431+00:00","last_confirmed_at":"2026-10-25T19:22:56.859431+00:00"},{"label":"Jake Howell","value":{"@id":"urn:lumitra:person:40924590-708d-4f5e-b26c-492b45e01db6","name":"Jake Howell","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/tags/Nashville","format":"Published person (named with a role in the page's text)","evidence":{"text":"Expectations were through the roof for our FIRST-EVER Nashville event series, given that we were hosting it at Eater Nashville's 2018 Restaurant of the Year. And, just a few days before our event, Executive Chef Jake Howell won Nashville Scene's Iron Fork trophy, which we found out is a pretty bi...","heading":"Modern Iberian Dinner Series","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/Nashville","representation":"visible"},"jobTitle":"Executive Chef","observedAt":"2026-10-25T19:22:56.443423929Z","relationship":"publisher"}],"jobTitle":"Executive Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:3ea84dbe7452c853"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/tags/Nashville","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:56.443423929Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/tags/Nashville","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:56.443423+00:00","capacity":"executive chef","title":"Executive Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:56.443423+00:00","last_confirmed_at":"2026-10-25T19:22:56.443423+00:00"},{"label":"Jason Marcus","value":{"@id":"urn:lumitra:person:9d7ae516-c87d-4d53-9ed1-e39336c87701","name":"Jason Marcus","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17\nThis event was by far our largest ever, with 95 attendees, and as a result it was a bit chaotic when everyone first arrived (but a great learning experience none-the-less!). However, once everyone got settled in and the food started coming out, it didn’t take long to see why we’re always raving about this place… Chef Jason Marcus took us on a magical journey around Mexico, and came out of the kitchen to share lots of wisdom about the cuisine. For example, we learned that when “Al” is at the beginning of a dish it means that the dish is of Middle Eastern origin - think Al Pastor, which btw, Chef Marcus informed us in our Q&A is his all-time favorite Mexican dish. Of course every dish was delicious at this event, but below are the top","heading":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17\nThis event was by far our largest ever, with 95 attendees, and as a result it was a bit chaotic when everyone first arrived (but a great learning experience none-the-less!). However, once everyone got settled in and the food started coming out, it didn’t take long to see why we’re always raving about this place… Chef Jason Marcus took us on a magical journey around Mexico, and came out of the kitchen to share lots of wisdom about the cuisine. For example, we learned that when “Al” is at the beginning of a dish it means that the dish is of Middle Eastern origin - think Al Pastor, which btw, Chef Marcus informed us in our Q&A is his all-time favorite Mexican dish. Of course every dish was delicious at this event, but below are the top","heading":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:53.64335711Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17\nThis event was by far our largest ever, with 95 attendees, and as a result it was a bit chaotic when everyone first arrived (but a great learning experience none-the-less!). However, once everyone got settled in and the food started coming out, it didn’t take long to see why we’re always raving about this place… Chef Jason Marcus took us on a magical journey around Mexico, and came out of the kitchen to share lots of wisdom about the cuisine. For example, we learned that when “Al” is at the beginning of a dish it means that the dish is of Middle Eastern origin - think Al Pastor, which btw, Chef Marcus informed us in our Q&A is his all-time favorite Mexican dish. Of course every dish was delicious at this event, but below are the top","heading":"9-Course Ode To Mexico City Brunch Feast at Xixa: 3/19/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/?og=1","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.035962824Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/christmakwanzakkah-party-series","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"XIXA in New York\nOur Christmakwanzakkah Party Series at XIXA was yet another reminder of why we returning to the warm embrace of Executive Chef/Owner Jason Marcus. Chef Marcus and the whole XIXA crew totally wowed the 160+ attendees that came out over the course of this two-night series! Those who attended got to experience a special menu of 16 dishes (some served as passed canapés, and others as part of a sit-down large format feast — as always, originality and surprise were all over the menu. Below are the top three courses from the sit-down portion of the evening as rated by attendees on their feedback cards:\n1st Place: Gingerbread Tres Leches Cake - with whipped cream cheese frosting\n2nd Place: Confit Short Rib - with green pumpkinseed mole, pickled celery, and pear-tomatillo pico\n3rd","heading":"XIXA in New York","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/christmakwanzakkah-party-series","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:26:13.118637986Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","format":"Published person (named with a role in the page's text)","evidence":{"text":"Wow, what a way to kick off the year in NYC! As always, Chef Jason Marcus and his powerhouse crew put on an impeccable show for the 60 members (and their guests) who came out. The first course instantly brought smiles to attendees' faces, and those smiles turned into laughter whenever Chef Marcus...","heading":"Globally Inspired Tasting Event","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:26.443080734Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog?page=5","format":"Published person (named with a role in the page's text)","evidence":{"text":"Wow, what a way to kick off the year in NYC! As always, Chef Jason Marcus and his powerhouse crew put on an impeccable show for the 60 members (and their guests) who came out. The first course instantly brought smiles to attendees' faces, and those smiles turned into laughter whenever Chef Marcus...","heading":"Globally Inspired Tasting Event","locator":"p","source_url":"https://www.tastingcollective.com/blog?page=5","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:25:43.010735059Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:180a71c98639f337","urn:lumitra:person:tastingcollective.com:94d79a0a799065e6","urn:lumitra:person:tastingcollective.com:1ba058dec587b651","urn:lumitra:person:tastingcollective.com:9719fc607a0c1a6c","urn:lumitra:person:tastingcollective.com:78eccfc7952807f0","urn:lumitra:person:tastingcollective.com:216f3a5ff9c6c100"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.035962+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:42.583552+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/blog?page=5","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:43.010735+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/New%20York?page=2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:25:26.443080+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643357+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/blog/christmakwanzakkah-party-series","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:26:13.118637+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:42.583552+00:00","last_confirmed_at":"2026-10-25T19:26:13.118637+00:00"},{"label":"Jay Pound","value":{"@id":"urn:lumitra:person:eb6f252d-a3a2-4a88-96f6-b24dd4fdf304","name":"Jay Pound","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/benefits/orosoko-sound-bar-complimentary-amuse-bouche-and-glass-of-wine-with-your-meal","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened a little under 2 years ago in April, 2024, this South End eatery featuring a unique East/West menu jumped right onto Eater’s List of “Hottest in Charlotte” and Charlotte Magazine’s “50 Best Restaurants” List in '24 and '25. Chef/Co-Owner Jay Pound, who previously served as the Executive Chef at Soul Gastrolounge and Kiki Bistro, has devised a menu that pulls ideas from all over the world and delivers dishes that satisfy. Here, you will find hen of the woods tacos, scallops with cherry blossom shoyu glaze, steamed BBQ chicken dumplings, miso lobster crepes with sweet corn pancakes, blue crab burritos, and so much more. And for dessert? How about mango sorbet paired with coconut rice pudding or churro con chocolate ice cream? And it’s all served up in a seductive lounge environment wi","heading":"About","locator":"p","section":"Perks","source_url":"https://www.tastingcollective.com/benefits/orosoko-sound-bar-complimentary-amuse-bouche-and-glass-of-wine-with-your-meal","representation":"visible"},"jobTitle":"Chef/Co-Owner","observedAt":"2026-10-25T19:22:52.031427947Z","relationship":"publisher"}],"jobTitle":"Chef/Co-Owner","witnessIds":["urn:lumitra:person:tastingcollective.com:aa86d4d2dafd7ec7"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/benefits/orosoko-sound-bar-complimentary-amuse-bouche-and-glass-of-wine-with-your-meal","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.031427947Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/benefits/orosoko-sound-bar-complimentary-amuse-bouche-and-glass-of-wine-with-your-meal","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.031427+00:00","capacity":"chef","title":"Chef/Co-Owner"},{"source":{"url":"https://www.tastingcollective.com/benefits/orosoko-sound-bar-complimentary-amuse-bouche-and-glass-of-wine-with-your-meal","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.031427+00:00","capacity":"owner","title":"Chef/Co-Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.031427+00:00","last_confirmed_at":"2026-10-25T19:22:52.031427+00:00"},{"label":"John Asbaty","value":{"@id":"urn:lumitra:person:c24a1f06-bacb-4cff-a0ca-d061df931109","name":"John Asbaty","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/benefits/ox-bar-hearth-10-off-your-bill","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened a year ago this November, this Lincoln Park bar and restaurant hopped right onto Infatuation’s “Hit List” and Chicago Tribune’s “10 Hottest Restaurants” List. Chef John Asbaty and Alain Uy, longtime friends and collaborators who worked together at Trio, set out to create something more personal in Ox Bar and Hearth. Located in the former home of the venerable German eatery The Golden Ox, Ox Bar is centered on seasonal Midwestern ingredients and live-fire cooking. Partnering with farmers, ranchers, and artisans who share their commitment to quality and stewardship, they have created a menu centered around a wood-burning hearth, with such dishes as salt roasted carrots with harissa and pickled rhubarb, cavatelli with smoked mushrooms, ramp pesto, and fresh ricotta, grilled pork chop w","heading":"About","locator":"p","section":"Perks","source_url":"https://www.tastingcollective.com/benefits/ox-bar-hearth-10-off-your-bill","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.031062568Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:c2abb5b931e2233c"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/benefits/ox-bar-hearth-10-off-your-bill","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.031062568Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/benefits/ox-bar-hearth-10-off-your-bill","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.031062+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.031062+00:00","last_confirmed_at":"2026-10-25T19:22:52.031062+00:00"},{"label":"John Poiarkoff","value":{"@id":"urn:lumitra:person:c3d9a585-b860-499b-8388-ed300e72d58a","name":"John Poiarkoff","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","evidence":{"text":"wo seating event - as we filled the restaurant up at 5:30 and 8pm. Well, we’re pleased to report that there were no major catastrophes! It wasn’t perfect, as the time constraints made the first seating feel a bit rushed towards the end, but it was an incrdible learning experience, and looking through the feedback cards it appears as though everyone thoroughly enjoyed themselves. Phew! Chef John Poiarkoff is to thank for that, as he was a fantastic host who is basically a walking food encyclopedia. We particularly enjoyed listening to him talk about all of the different breeds of pigs and how they differ from a cooking/eating perspective. The food was also very well received, and below are the top 3 courses from both seatings combined as rated by attendees on their feedback cards:\n1st Place","heading":"9-Course Ode To Earth Day Feast at Denizen: 4/23/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","evidence":{"text":"wo seating event - as we filled the restaurant up at 5:30 and 8pm. Well, we’re pleased to report that there were no major catastrophes! It wasn’t perfect, as the time constraints made the first seating feel a bit rushed towards the end, but it was an incrdible learning experience, and looking through the feedback cards it appears as though everyone thoroughly enjoyed themselves. Phew! Chef John Poiarkoff is to thank for that, as he was a fantastic host who is basically a walking food encyclopedia. We particularly enjoyed listening to him talk about all of the different breeds of pigs and how they differ from a cooking/eating perspective. The food was also very well received, and below are the top 3 courses from both seatings combined as rated by attendees on their feedback cards:\n1st Place","heading":"9-Course Ode To Earth Day Feast at Denizen: 4/23/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:53.64335711Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","evidence":{"text":"wo seating event - as we filled the restaurant up at 5:30 and 8pm. Well, we’re pleased to report that there were no major catastrophes! It wasn’t perfect, as the time constraints made the first seating feel a bit rushed towards the end, but it was an incrdible learning experience, and looking through the feedback cards it appears as though everyone thoroughly enjoyed themselves. Phew! Chef John Poiarkoff is to thank for that, as he was a fantastic host who is basically a walking food encyclopedia. We particularly enjoyed listening to him talk about all of the different breeds of pigs and how they differ from a cooking/eating perspective. The food was also very well received, and below are the top 3 courses from both seatings combined as rated by attendees on their feedback cards:\n1st Place","heading":"9-Course Ode To Earth Day Feast at Denizen: 4/23/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/?og=1","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.035962824Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:ff9f2e11280e42f6","urn:lumitra:person:tastingcollective.com:87c27c723cacdd91","urn:lumitra:person:tastingcollective.com:c3bec59b2bfd07d4"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643357+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:42.583552+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.035962+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:42.583552+00:00","last_confirmed_at":"2026-10-25T19:22:53.643357+00:00"},{"label":"Jonah Miller","value":{"@id":"urn:lumitra:person:b8895b1a-92b1-464e-bd23-5d602e6c473c","name":"Jonah Miller","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","evidence":{"text":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17\nWe kept the “brunch at restaurants that don’t serve brunch” train rolling at this event, and man are we glad we did! This was not our firt visit to Huertas - in fact, it was our 3rd event together - but, it was our first brunch event with them. It definitely won’t be our last though. Chef Jonah Miller started off the feast by telling us all about how well suited Basque cuisine is for brunch, and then he proceeded to spend the next few hours backing up that claim with one delicious course after another. Food aside, we found Chef Miller to be incredibly well spoken as always. We particularly enjoyed our Chef Q&A during dessert, where Chef Miller told us all about how Basque cuisine differs from that of Spain’s other regions. Now, on","heading":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","evidence":{"text":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17\nWe kept the “brunch at restaurants that don’t serve brunch” train rolling at this event, and man are we glad we did! This was not our firt visit to Huertas - in fact, it was our 3rd event together - but, it was our first brunch event with them. It definitely won’t be our last though. Chef Jonah Miller started off the feast by telling us all about how well suited Basque cuisine is for brunch, and then he proceeded to spend the next few hours backing up that claim with one delicious course after another. Food aside, we found Chef Miller to be incredibly well spoken as always. We particularly enjoyed our Chef Q&A during dessert, where Chef Miller told us all about how Basque cuisine differs from that of Spain’s other regions. Now, on","heading":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:53.64335711Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","evidence":{"text":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17\nWe kept the “brunch at restaurants that don’t serve brunch” train rolling at this event, and man are we glad we did! This was not our firt visit to Huertas - in fact, it was our 3rd event together - but, it was our first brunch event with them. It definitely won’t be our last though. 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Now, on","heading":"10-Course Basque Inspired Brunch Feast at Huertas: 3/25/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/?og=1","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.035962824Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:6acb6923905141cf","urn:lumitra:person:tastingcollective.com:5e29fe89caa2eb2e","urn:lumitra:person:tastingcollective.com:bc88c018a6d43af5"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643357+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.035962+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:42.583552+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:42.583552+00:00","last_confirmed_at":"2026-10-25T19:22:53.643357+00:00"},{"label":"Jonathan Wu","value":{"@id":"urn:lumitra:person:4e35861b-b341-49cf-8044-567dfef9693f","name":"Jonathan Wu","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Modern Chinese Feast at Fung Tu: 2/28/17\nWhat did we think of Fung Tu, you ask? Well, before we get to the food, it should be recognized that Chef Jonathan Wu deserves a TV show ASAP! This man is a walking encyclopedia of culinary knowledge, and he graciously shared incredibly interesting stories with us all night night. We found it particularly interesting to hear his take on the trends taking place in the NYC restaurant scene. Also, did you know that there are still noodle factories that operate in Chinatown? We didn’t either… With respect to the food, if you’re looking for traditional Chinese, this was definitely not the place for that. If you appreciate creativity and inventiveness in food, then this place is a must! Below are the top 3 courses of the event as rated by attende","heading":"9-Course Modern Chinese Feast at Fung Tu: 2/28/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Modern Chinese Feast at Fung Tu: 2/28/17\nWhat did we think of Fung Tu, you ask? Well, before we get to the food, it should be recognized that Chef Jonathan Wu deserves a TV show ASAP! This man is a walking encyclopedia of culinary knowledge, and he graciously shared incredibly interesting stories with us all night night. We found it particularly interesting to hear his take on the trends taking place in the NYC restaurant scene. Also, did you know that there are still noodle factories that operate in Chinatown? We didn’t either… With respect to the food, if you’re looking for traditional Chinese, this was definitely not the place for that. If you appreciate creativity and inventiveness in food, then this place is a must! Below are the top 3 courses of the event as rated by attende","heading":"9-Course Modern Chinese Feast at Fung Tu: 2/28/17","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:53.64335711Z","relationship":"publisher"},{"url":"https://blog.tastingcollective.com/?og=1","format":"Published person (named with a role in the page's text)","evidence":{"text":"9-Course Modern Chinese Feast at Fung Tu: 2/28/17\nWhat did we think of Fung Tu, you ask? Well, before we get to the food, it should be recognized that Chef Jonathan Wu deserves a TV show ASAP! This man is a walking encyclopedia of culinary knowledge, and he graciously shared incredibly interesting stories with us all night night. We found it particularly interesting to hear his take on the trends taking place in the NYC restaurant scene. Also, did you know that there are still noodle factories that operate in Chinatown? We didn’t either… With respect to the food, if you’re looking for traditional Chinese, this was definitely not the place for that. If you appreciate creativity and inventiveness in food, then this place is a must! 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He has worked at numerous accomplished restaurants over the years, using his skill as a very accomplished cook and chef to prepare many different varieties of cuisine.","heading":"Julio Garcia","locator":"p","section":"About the Hosts:","source_url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.023329167Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Julio Garcia\nSous Chef\nOriginally from Pueblo, Mexico, Chef Julio Garcia was the head chef for the Latino conversion program off of 19th St. in San Francisco. He has worked at numerous accomplished restaurants over the years, using his skill as a very accomplished cook and chef to prepare many different varieties of cuisine.","heading":"Julio Garcia","locator":"line 17","section":"About the Hosts:","source_url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","representation":"visible"},"jobTitle":"Sous Chef","observedAt":"2026-10-25T19:22:52.023329167Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:cf9ce53f19c53937"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.023329167Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023329+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/events/la-ciccia-5-course-sardinian-sophistication-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023329+00:00","capacity":"sou chef","title":"Sous Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.023329+00:00","last_confirmed_at":"2026-10-25T19:22:52.023329+00:00"},{"label":"Maiko Kyogoku","value":{"@id":"urn:lumitra:person:1217ec32-c80e-49db-bee0-0a149b6ad942","name":"Maiko Kyogoku","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"e had just figured that Japanese would not be an option for our feasts, as we always thought of sushi as being an essential component of the cuisine and that would undoubtedly be way over our price point. How much is a good Omakase these days? Well, we’re very happy that Chef Emily Yuen and owner Maiko Kyogoku proved us wrong. We can’t say that we were left wanting more, since there was SOOO MUCHHH FOOD (these guys know how to host a feast with the best of ‘em). But, we can say that the food was delicious and the vibe was on point, and we will 100% be doing more events at Bessou! The menus changed slightly between the different days of this 2-Part Takeover, but attendees from both nights chose the same top 2 dishes. So, I guess it’s safe to say these guys are masters of the short rib! Belo","heading":"9-Course Modern Japanese Soul Food Feast at Bessou: 4/11/17 & 4/16/17","locator":"line 20","source_url":"https://blog.tastingcollective.com","representation":"visible"},"jobTitle":"owner","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}],"jobTitle":"owner","witnessIds":["urn:lumitra:person:tastingcollective.com:2a328aaf10f678b0"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:22:42.583552425Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:42.583552+00:00","capacity":"owner","title":"owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:42.583552+00:00","last_confirmed_at":"2026-10-25T19:22:42.583552+00:00"},{"label":"Mark Nobello","value":{"@id":"urn:lumitra:person:240977d8-f51b-4a1e-a1e0-928d853363db","name":"Mark Nobello","@type":"Person","issues":{"jobTitle":{"reason":"the sources state different capacities for the same organisation and interval; jobTitle projects the one more independent sources, a newer authority or a stronger source states, and the others are kept as titles","status":"selected","alternatives":[{"value":"Executive Chef","source":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event"}],"selected_source":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event"}},"titles":[{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","title":"Chef","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","title":"Executive Chef","relationship":"publisher"}],"sources":[{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"Born and raised in Queens, Chef Mark Nobello holds over 14 years of culinary experience with a background rooted in Korean, Filipino, and Japanese cuisines. A graduate of the Institute of Culinary Education, he began his career at Salt and Fat before soon honing his craft at Michelin-Starred Danji, O Ya, and Atoboy, where he helped earn the restaurant a ranking in The New York Times’ Top 100 Restaurants. He also helped open Tadhanà (included in the Michelin Guide within its first year).","heading":"Mark Nobello","locator":"p","section":"About the Host:","source_url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.023142744Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened in late 2025, this exceptional Williamsburg eatery built around coastal cooking has appeared on Resy’s 2026 List of “Top Restaurants Right Now.” Executive Chef Mark Nobello, who has a background in Korean, Japanese, and Filipino cuisine (he is of Filipino heritage himself), is an alum of such distinguished dining establishments at Michelin-Starred Danji, Atoboy, where he served as Chef de Cuisine and helped earn the restaurant a ranking in New York Times’ “Top 100 Restaurants,” and Tadhanà, a modern Filipino restaurant that was included in the Michelin Guide within its first year. At Boro Brine, he is delighting diners with starters like scallop with almond cream and prosciutto and potato pancake with smoked eel whip, mains like branzino with crab fat chermoula and pork collar with","heading":"5-Course Ode to the Ocean's Bounty Tasting Event","locator":"p.word-break","section":"Boro Brine","source_url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","representation":"visible"},"jobTitle":"Executive Chef","observedAt":"2026-10-25T19:22:52.023142744Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:922527842b196d1c"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.023142744Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023142+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/events/boro-brine-5-course-ode-to-the-ocean-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023142+00:00","capacity":"executive chef","title":"Executive Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.023142+00:00","last_confirmed_at":"2026-10-25T19:22:52.023142+00:00"},{"label":"Mary Medoza","value":{"@id":"urn:lumitra:person:a126294a-45bd-4b9e-9648-87e01f6c7f0e","name":"Mary Medoza","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/italian-meets-japanese-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"Tonari in Washington DC\nJapanese and Italian are two cuisines that you don't often see melded together onto one menu, and we'd be lying if we said we weren't the slightest bit nervous about the mashup with this event. But, given all the glowing praise Tonari has earned from the likes of Washington Post (ft. on Tom Sietsema's \"7 Favorite DC Restaurants of '22\" List) and Condé Nast Traveler (ft. on their \"20 Best DC Restaurants\" List), our reticence was far outweighed by excitement! We're pleased to report that Head Chef Mary Medoza and her crew most definitely did not disappoint. And, delectable food aside, we particularly enjoyed hearing her talk about her transition from biochemist to chef! Below for the top three courses, as rated by guests on their feedback cards:\n1st Place: Chicken Cur","heading":"Tonari in Washington DC","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/italian-meets-japanese-tasting-event","representation":"visible"},"jobTitle":"Head Chef","observedAt":"2026-10-25T19:26:25.330158576Z","relationship":"publisher"}],"jobTitle":"Head Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:aebc8b0aa5181e92"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/italian-meets-japanese-tasting-event","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:26:25.330158576Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/italian-meets-japanese-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:26:25.330158+00:00","capacity":"head chef","title":"Head Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:26:25.330158+00:00","last_confirmed_at":"2026-10-25T19:26:25.330158+00:00"},{"label":"Matt Ginsberg","value":{"@id":"urn:lumitra:person:087919ad-cd11-4aec-bc82-2f84dc7cc64a","name":"Matt Ginsberg","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/coastal-spanish-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"MFK in Chicago\nIt had been over two years since our last Tasting Event in Chicago (crazy right?), so it's safe to say there was a lot of pent-up excitement about this event! And, accompanying this excitement were sky-high expectations among the 40+ members (and their guests) who turned out to fill up mfk. for back-to-back seatings. Well, based on member feedback, Chef Matt Ginsberg and his team certainly \"met the moment\" and showed us why MFK. has been one of Chicagoans' most-beloved Basque-inspired eateries for going on 8 years! While feedback was across the board FANTASTIC on every course, below are the top three courses, as rated by attendees on their feedback cards:\n1st Place: Seared Sea Scallops - with crispy arborio rice, green romesco, pepitas, and mustard greens\n2nd Place: Albóndig","heading":"MFK in Chicago","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/coastal-spanish-tasting-event","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:55.54731907Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:b9709cab72930c32"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog/coastal-spanish-tasting-event","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-25T19:22:55.54731907Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/coastal-spanish-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:55.547319+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:55.547319+00:00","last_confirmed_at":"2026-10-25T19:22:55.547319+00:00"},{"label":"Melissa Perfit","value":{"@id":"urn:lumitra:person:cb399415-4325-485f-8cc5-75a32812889c","name":"Melissa Perfit","@type":"Person","issues":{"jobTitle":{"reason":"the sources state different capacities for the same organisation and interval; jobTitle projects the one more independent sources, a newer authority or a stronger source states, and the others are kept as titles","status":"selected","alternatives":[{"value":"Executive Chef","source":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event"}],"selected_source":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event"}},"titles":[{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","title":"Chef","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","title":"Executive Chef","relationship":"publisher"}],"sources":[{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"Born in Canberra, Australia, but raised in Gainesville, FL from an early age, Chef Melissa Perfit was working towards a degree in media production and film when she fell in love with food and cooking. She swiftly enrolled in California Culinary Academy and, over the next ten years, honed her craft at SF spots such as Hog Island Oyster Co, Farina, Rn74 for Michael Mina, Bar Tartine, and Charles Phan's Hard Water. In 2014, she took over the helm at Bar Crudo as Executive Chef.","heading":"Melissa Perfit","locator":"p","section":"About the Host:","source_url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:52.02324615Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","evidence":{"text":"Opened last December, this Mexico City-inspired North Beach eatery jumped right onto Infatuation’s 2026 List of “SF’s Spots of the Summer.” Executive Chef Melissa Perfit, who was born in Australia but raised in Florida, was working toward a degree in media production and film when she fell in love with food and cooking. She swiftly enrolled in California Culinary Academy and honed her craft at such hot spots Bar Tartine, Charles Phan's Hard Water, and, in 2014, took over the helm at Bar Crudo as Executive Chef. (She was also a Season 15 Top Chef contestant.) Her menu at Equal Parts features signature dishes like tomato and nectarine salad with white miso, roasted beets and carrots with yogurt and pistachios, Mt. Lassen trout, roasted octopus, roasted beef bone marrow with onion jam, and ro","heading":"5-Course Bask In California's Bounty Tasting Event","locator":"p.word-break","section":"Equal Parts","source_url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","representation":"visible"},"jobTitle":"Executive Chef","observedAt":"2026-10-25T19:22:52.02324615Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:65ba8169c58e25a6"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:52.02324615Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023246+00:00","capacity":"chef","title":"Chef"},{"source":{"url":"https://www.tastingcollective.com/events/equal-parts-5-course-bask-in-california-s-bounty-tasting-event","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:52.023246+00:00","capacity":"executive chef","title":"Executive Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:52.023246+00:00","last_confirmed_at":"2026-10-25T19:22:52.023246+00:00"},{"label":"Miguel Trinidad","value":{"@id":"urn:lumitra:person:040a2153-4c40-4349-a1ad-f43f37848ab9","name":"Miguel Trinidad","@type":"Person","sources":[{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role in the page's text)","evidence":{"text":"8-Course Authentic Filipino Feast at Jeepney: 9/13/16\nJust as expected, our first visit to Jeepney was a blast. We were planning on filling up the entire front and back room, but since the weather was beautiful, we decided to take over the back room and the back yard instead. Chef Miguel Trinidad and his team put together a super fun (and filling) menu for us that featured a bunch of his favorite Filipino dishes and, as always, he came out throughout the evening to share stories. While the food was delicious, the general ambiance was definitely the highlight for us at this place. For those members that missed out on this event, make sure to show your membership card when you do check this place out for a complimentary cocktail with your meal ;). For your reference, below are the top 3 dish","heading":"8-Course Authentic Filipino Feast at Jeepney: 9/13/16","locator":"figcaption.caption","section":"See, that’s what the app is perfect for.","source_url":"https://blog.tastingcollective.com/page/2","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}],"jobTitle":"Chef","witnessIds":["urn:lumitra:person:tastingcollective.com:21481cd0dbb180b9"],"fieldSources":{"jobTitle":{"url":"https://blog.tastingcollective.com/page/2","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:54.630205729Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://blog.tastingcollective.com/page/2","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:54.630205+00:00","capacity":"chef","title":"Chef"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:54.630205+00:00","last_confirmed_at":"2026-10-25T19:22:54.630205+00:00"},{"label":"Mike Lanham","value":{"@id":"urn:lumitra:person:ce99fde6-f5dc-4df8-bbb5-3e95f3dd95fa","name":"Mike Lanham","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog","format":"Published person (named with a role in the page's text)","evidence":{"text":"The just-shy-of-a-year-old Anomaly caught our eye immediately when it came onto the scene last January. (Given that Chef/Owner Mike Lanham has a CV glittering with Michelin Stars, who could blame us?) We weren't the only ones either, with Anomaly quickly landing coveted spots on Town and Country’...","heading":"Post-Modern Gastronomy Tasting Series","locator":"p","source_url":"https://www.tastingcollective.com/blog","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:22:51.997816504Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/San%20Francisco","format":"Published person (named with a role in the page's text)","evidence":{"text":"The just-shy-of-a-year-old Anomaly caught our eye immediately when it came onto the scene last January. (Given that Chef/Owner Mike Lanham has a CV glittering with Michelin Stars, who could blame us?) We weren't the only ones either, with Anomaly quickly landing coveted spots on Town and Country’...","heading":"Post-Modern Gastronomy Tasting Series","locator":"p","source_url":"https://www.tastingcollective.com/blog/tags/San%20Francisco","representation":"visible"},"jobTitle":"Chef/Owner","observedAt":"2026-10-25T19:22:53.643235744Z","relationship":"publisher"}],"jobTitle":"Chef/Owner","witnessIds":["urn:lumitra:person:tastingcollective.com:29949c39e101a3fb","urn:lumitra:person:tastingcollective.com:77340cb27dbce4e0"],"fieldSources":{"jobTitle":{"url":"https://www.tastingcollective.com/blog","basis":"publisher_declared","format":"Published person (named with a role in the page's text)","observedAt":"2026-10-25T19:22:51.997816504Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.tastingcollective.com/blog/tags/San%20Francisco","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643235+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog/tags/San%20Francisco","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:53.643235+00:00","capacity":"owner","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:51.997816+00:00","capacity":"chef","title":"Chef/Owner"},{"source":{"url":"https://www.tastingcollective.com/blog","format":"Published person (named with a role in the page's text)","published":"","relationship":"publisher"},"observed_at":"2026-10-25T19:22:51.997816+00:00","capacity":"owner","title":"Chef/Owner"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-25T19:22:51.997816+00:00","last_confirmed_at":"2026-10-25T19:22:53.643235+00:00"},{"label":"Rocky Jokbengboon","value":{"@id":"urn:lumitra:person:03e76012-9fd3-4305-bbed-dd4aa9fe98f4","name":"Rocky Jokbengboon","@type":"Person","sources":[{"url":"https://www.tastingcollective.com/blog/laotian-roots-tasting-event","format":"Published person (named with a role or their own mailbox on the site)","evidence":{"text":"ity, and oh, what a kick-off it was! Chef Rocky Jokbengboon and the entire team of Sosu came into this event with about almost as much excitement as our members, which is saying a lot considering that our members had a year and a half's worth of accumulated anticipation. Needless to say, the environment was electric. Not gonna lie, we were a bit nervous about the menu heading into the evening, as Chef Jokbengboon decided to completely flip the script and create a menu for us that showcased Laotian cuisine - his heritage - as opposed to the Japanese food typically served at Sosu. But, once the evening got underway, it quickly became apparent that attendees were LOVING the food, and the feedback cards backed up this sentiment. Speaking of which, below are the top three courses, as rated by a","heading":"Sosu in Charlotte","locator":"line 5","source_url":"https://www.tastingcollective.com/blog/laotian-roots-tasting-event","representation":"visible"},"jobTitle":"Chef","observedAt":"2026-10-25T19:22:55.547389041Z","relationship":"publisher"},{"url":"https://www.tastingcollective.com/blog/tags/Charlotte","format":"Published person (named with a role in the page's text)","evidence":{"text":"We are officially BACK in Queen City, and oh, what a kick-off it was! 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