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Chef
Ming Tsai and special guest Chris Howell of Cain Vineyard
present
Cain
Wine Dinner
Experience
the fantastic wines of Cain Vineyard in the new Private Dining
Rooms at Blue Ginger.
May
13, 2009, 6:30pm
For
more information, please call 781.283.5790 x18 or email bluegingerevents@ming.com
~
Menu ~
Tea
Smoked Lamb Carpaccio with Shiitake Chips
"Lamb’s
Tongue" Salad with Citrus-Truffle Vinaigrette
Cain
Musqué 2002
~~~
Seared
Peppercorn Duck Breast with Black Bean-Niçoise Olive Tapenade
Warm
Asian Duck Confit and Spring Pea Salad
Cain
Cuvée NV5
~~~
Garlic
Rubbed Beef Tenderloin with Thai Basil-Wild Mushroom Jus
Wasabi-Potato
Cakes and Teriyaki Asparagus Salad
Cain
Five 2005
~~~
Cheese
Course with Dried Cranberry Bread
Cain
Concept Library Edition 2000
~~~
Chilled
Jasmin-Strawberry Soup
Ginger
Shortcake
$115/person,
tax & tip included ~ Menu Subject To Change
For
reservations, please call 781.283.5790 x18
or
email bluegingerevents@ming.com
From
the Cain website:
Cain
Vineyard & Winery is cradled in a spectacular bowl
overlooking the
Napa
Valley
from the crest of the Spring Mountain District. We are
dedicated to the creation of three Cabernet blends, each drawn
from its own unique vineyard sources, each has its own
distinctive signature: Cain Cuvée, Cain Concept, and Cain
Five.
~~~
~~~ ~~~
Chef Ming Tsai's Groundbreaking Food Allergy Law
Passes in
Massachusetts
Bill formulated by chef/owner of Blue Ginger and host of public
television’s Simply Ming
is signed into Law by Governor Deval Patrick
(
BOSTON
,
MA
, FEBRUARY 2009) For the past four years, Ming Tsai, the James
Beard Award-winning chef/owner of Blue Ginger in
Wellesley
,
MA
and the host and executive producer of public television’s Simply Ming, has worked with Senator Cynthia Stone Creem (D - MA) to
pass a bill to make restaurants safer for those with food
allergies. Ming not only lobbied on the bill's behalf but,
drawing on his experiences as both the father of a child with
food allergies and a chef/restaurateur, helped to shape the
bill's language and propose guidelines that were not only
effective but also realistic in a variety of restaurant
settings. This January the bill was signed into law by
Governor Deval Patrick. This landmark legislation, the
first of its kind in the US, calls for simple, inexpensive
measures all restaurants can take to make dining safe for
those with food allergies.
"I'm
so proud that
Massachusetts
is the first state to pass such comprehensive
legislation," says Chef Ming Tsai. "I've always said
if you are in the restaurant industry, it's your duty to serve
everyone safe food."
According
to the Food Allergy and Anaphylaxis Network (FAAN), for which
Tsai is a national spokesperson, more than 12 million
Americans have food allergies, and about 3 million of them are
children. It is estimated that food-related anaphylaxis
results in about 150 deaths and over 30,000 emergency room
admissions each year. It is a growing issue, with the number
of food allergies doubling in the past 10 years. Even trace
amounts of an allergen can cause a reaction, which is why
proper safeguards and training is so important.
The
new law calls for restaurants to take a few straightforward
precautions, all of which Blue Ginger already does:
- Requires the placement in
restaurant kitchens of an approved poster providing
general
info
rmation on food allergies as they relate to food
preparation. (Tsai worked with FAAN to create these
posters.)
- Requires menus to include a
statement that the customer should
info
rm the wait staff of any food allergy issue.
- Requires standard food service
courses to include the viewing of an approved food allergy
video.
- Requires
Department of Public Health (DPH) to develop a program for
restaurants to be designated as “Food Allergy
Friendly” and to maintain a listing of restaurants
receiving such designation on its website. Participation
in the program is voluntary, and, in addition to any other
DPH requirements, in order to receive such designation
restaurants would be required to make available to the
public a master list of all the ingredients used in the
preparation of each food item available for consumption.
(This section of the law was inspired by the “Food
Bible” Tsai has kept since day one at Blue Ginger that
includes a list of all ingredients used in each menu
item.)
The full Bill S. 2701 can be viewed here: http://www.mass.gov/legis/bills/senate/185/st02/st02701.htm.
In
addition to the measures taken at Blue Ginger, Ming has worked
for years to make cooking easier for those with food
allergies, offering substitutions for common food allergens on
his public television show Simply
Ming and using allergy-friendly ingredients. He has also
taped special vodcasts, available free on iTunes, to raise
awareness on the subject. The vodcasts can also be viewed at:
http://simplyming.org/rss/vodcast.xml.
The
new law goes into effect 90 days after the Governor's signing,
which occurred on January 15, 2009. The portion of the law
requiring restaurants to add the statement to their menu goes
into effect January 1, 2010.
Media
Contact:
Annie DiGregorio
Ming East-West, LLC
781.283.5797
annie@ming.com
www.ming.com
|
Host
your Next Event at Blue Ginger!
Savor
Ming's award-winning East-West cuisine in one of our sleek, Feng
Shui-inspired private rooms, accommodating 10-80 people for a seated
dinner and 100 people for a cocktail reception. Impeccable service
and a variety of menus to choose from. For more information, please
contact our Events Manager at 781.283.5790 x18 or bluegingerevents@ming.com
~~~
Experience
Blue Ginger As Never Before
The Newly
Expanded and Renovated Blue Ginger is Open!
~
Quick, Casual Dining ~
~
Private Dining ~
~
Fine Dining ~
Check
out our new 50-seat
lounge -- No
need to make a reservation -- We don't take them for the lounge!
Enjoy
a cocktail and sample from our casual, Asian Tapas menu
featuring "Ming's Bings," available evenings only.
We can
now accommodate your business or social event in one of
three beautiful new private dining rooms.
Please send your
inquiries to
Sarah
Livesey, event manager, at bluegingerevents@ming.com
or call
781-283-5790 x18
Enjoy
innovative East-West cuisine in our revitalized dining room!
We look
forward to hosting you!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FOR
IMMEDIATE RELEASE
Annie DiGregorio
PR &
Marketing
Ming
East-West, LLC
781.283.5797
annie@ming.com
www.ming.com
CHEF
MING TSAI ANNOUNCES THE EXPANSION OF HIS ACCLAIMED RESTAURANT, BLUE
GINGER
--Ming
Tsai, chef and host of "Simply Ming," renovates and
expands his sole restaurant to offer 3 distinct dining options at
Blue Ginger--
(
Boston
,
MA ) - Get ready for a new, updated Blue Ginger
experience. Ming Tsai, chef and owner of Blue Ginger in
Wellesley
,
MA , plans a major renovation and expansion of the award-winning
restaurant in its 10th anniversary year, to open in May 2008.
Blue Ginger has taken over the former retail
space next door to the restaurant, nearly doubling its size.
Enhancements include three private dining rooms that can accommodate
parties from 10 to 90 people and a 50-seat, walk-in only lounge
featuring a 10-stool bar.
"I've wanted to expand Blue Ginger for
some time -- there's a need not only for private dining but also for
more relaxed, casual dining. I'm happy to say we'll be able to
provide both with the expansion," says Ming Tsai. The
restaurant can now be more accessible for spur-of-the-moment dining
or a quick, informal meal."
The lounge menu will feature
Ming's Bings, Chef Tsai's take on the classic Asian street food
xian
bing, a hockey puck-shaped potsticker traditionally filled with
gingered pork. Diners will be able to enjoy a variety of East-West
bings,
from vegetarian to Chef Tsai's own take on the hamburger. "I
remember enjoying xian bings
in
Taipei when I was a kid, and I'm excited to bring that experience to Blue
Ginger. When I was considering the new lounge, my first thought was
to do a burger bar, which is a trend that's here to stay, but doing
Ming's
Bings really brings together the East and the West for me."
Ming Tsai has teamed with Rockwell Group to
design this latest incarnation of Blue Ginger. One of the most
acclaimed architectural design firms, Rockwell Group’s work
includes the international expansion of Nobu, Adour Alain Ducasse at
The St. Regis New York, and Maze (
London ). R. P.
Valois & Company will be responsible for the build-out.
Just as when Blue Ginger first opened in 1998,
Chef Tsai consulted with a Feng Shui Master to continue the good
chi (energy) that flows throughout the restaurant. "I'm a great
believer in surrounding yourself with positive energy, and
practicing good Feng Shui helps to keep that balance," says
Chef Tsai. "We're very proud and grateful to mark our ten-year
anniversary of Blue Ginger in 2008. This addition seemed like a
fitting way to celebrate that and say 'thank you' to our
customers."
The
newly expanded Blue Ginger is set to debut in May 2008. Blue Ginger will
close for approximately 10 days before the grand opening. Call the
restaurant at 781.283.5790 for details.
About
Ming Tsai and Blue Ginger
Ming
Tsai opened Blue Ginger on February 10, 1998. That year, Blue Ginger
received 3 stars from the Boston Globe, was named "Best New
Restaurant" by Boston Magazine and was nominated by the James
Beard Foundation as "Best New Restaurant 1998." Ming was
also named "Chef the Year 1998" by Esquire Magazine. Since
then, the James Beard Foundation awarded Ming ‘2002 Best Chef
Northeast’ and, for the last five years,
Zagat Restaurant Guide has rated Blue Ginger as the "2nd
Most Popular Boston Restaurant." In 2007, Blue Ginger received
the prestigious Ivy Award from Restaurants & Institutions for
its consistent achievement in meeting the highest standards for
food, hospitality and service. Ming, an Emmy Award winner, currently
hosts and is executive producer of the public television cooking
show "Simply Ming." Classic episodes of "Ming’s
Quest" and "East Meets West with Ming Tsai" air
weekly on Fine Living Network. Ming is the author of three
cookbooks: Blue Ginger,
Simply Ming, and Ming’s
Master Recipes and is the host of a weekly "Simply
Ming" vodcast, offering tips and tutorials on everything from
filleting fish to decanting wine. Ming is a national spokesperson
for FAAN (Food Allergy and Anaphylaxis Network) and is proud to have
developed the Food Allergy Reference Book,
first used at Blue Ginger, a pioneering system that creates
safeguards to help food-allergic people dine safely. For more
information, please visit www.ming.com.
About Rockwell Group
Founded more than 20 years ago by David Rockwell,
Rockwell Group is an award winning, cross-disciplinary 220-person
architecture and design practice based in
New York . Rockwell Group specializes in hospitality, culture, theater, film
and product design. Projects include the JetBlue Airways
terminal at John F. Kennedy Airport; the Elinor Bunin-Munroe Film
Center at Lincoln Center; Ames hotel (Boston) ; Chambers hotel and
Town restaurant (New York); W New York and W Union Square; the Kodak
Theatre, home of the Academy Awards ceremony (Los Angeles); the
Broadway musicals “Hairspray,” “Dirty Rotten Scoundrels,”
and “Legally Blonde”; and numerous restaurants around the globe
including Nobu Fifty Seven, Country, Bar American, Café Gray in New
York; Nobu (Hong Kong, Dallas, Dubai), Xen in Tokyo’s Roppongi
Hills, and Gordon Ramsay’s Maze (London). His monograph, Pleasure:
The Architecture and Design of Rockwell Group, was published by
Universe, a division of Rizzoli Books in 2002. Spectacle,
a book with Bruce Mau, was published by Phaidon Press in October
2006. For more
information, please visit www.rockwellgroup.com.
About R. P. Valois & Company
R. P. Valois &
Company is a Design Build contracting firm with twenty-five years of
e experience providing high quality residential and commercial
construction services. The company has received rewards for its work
by Remodeling Magazine, The National Association of Home Builders
Remodelers Council, The New Bedford Preservation Society, W.H.A.L.E.
(Waterfront Historic Area League) and Rhode Island Monthly Magazine.
For more information, please visit www.rpvalois.com
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