Dining In with The New Yorker Festival: Kimika
New York, NY, USA
Order a curated meal from Kimika. Tickets include on-demand access to Helen Rosner’s interview with the chef, Christine Lau.
You must live in New York City to participate in this event, and it is not included in the all-access ticket. You must provide a delivery address at checkout for each ticket purchased.
- Rigatoni al forno with miso bolognese, edamame, and mozzarella
- Origami mushrooms with miso and nepitella
- Yinyeung tiramisu with espresso jelly, genmaicha cream, chocolate ladyfinger sponge, and cocoa kinako
Christine Lau is the executive chef of Kimika, where she offers a flavor-forward menu of Japanese and Italian cuisine. Previously, she served as the executive chef at Bar Chuko Izakaya, in Brooklyn, and as the manager of the food and beverage programs for the international brand Graduate Hotels. She combines culinary skills learned on her extensive travels through Asia with her exacting training—under acclaimed chefs including Patti Jackson, Scott Conant, and Yuhi Fujinaga—to produce seasonally driven menus brimming with greenmarket inspiration.
Helen Rosner is a staff writer at The New Yorker. She has been covering food and culinary culture for more than a decade, and won a James Beard Award, in 2016, for her ode to chicken tenders, in Guernica. Rosner previously worked at Saveur and New York, and launched the seminal food Web site Eat Me Daily. Before joining The New Yorker, she was the executive editor of Eater, where she founded the site’s James Beard- and National Magazine Award-winning features department.
Food & Drink