Peter Chang in his Short Pump restaurant kitchen Photo by James Dickinson
Peter Chang's celebrated Sichuan cooking provided inspiration for the second annual TASTE fundraiser by Greater Richmond SCAN (Stop Child Abuse Now), set for Sept. 22 from 6 to 11 p.m. at The Bull and Bear Club, on the top floor of One James Center at 901 E. Cary St. The event's theme is "Chinoiserie," a French term for art reflecting Chinese qualities.
"When we started brainstorming themes for this year, we had a connection with Peter Chang," says Bethany Leighton, SCAN's development coordinator. "We thought this would be a great opportunity to highlight his food."
Chang opened a restaurant in Short Pump in February. Chefs Joseph Harris (Bull and Bear), Scott Drewno (The Source by Wolfgang Puck at Washington's Newseum), Jimmy Sneed (Blow Toad), Dave Everett (The Blue Talon Bistro in Williamsburg) and Jin Zhao of the new Fat Dragon Chinese Kitchen and Bar (opening this fall in the former Stronghill Dining Co. location) will also cook for the fundraiser. Each chef will present a course and give a brief demonstration. says Leighton. The event can accommodate 200 people; tickets cost $250 each. (Richmond magazine's sister publication, R•Home, is a sponsor.) For more information, call 257-7226 or visit grscan.com .
