Starchefs Features Patricia Yeo On Quickmeals™<br>
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New York (New York, January 12, 2005) -, the ultimate online culinary magazine, is pleased to announce Patricia Yeo, executive chef of Sapa in New York, as the next featured chef for QuickMeals™ - fast and easy healthy recipes from the country's hottest chefs. QuickMeals use a minimal number of ingredients and require minimal preparation time. Every week, StarChefs features 5 QuickMeal recipes from a different celebrity chef with serving suggestions and wine pairings, plus a shopping list and the chef's ideal pantry.

Patricia Yeo’s Menu for the Week of January 17, 2005:

Monday: Roasted Five-Spice Chicken

Tuesday: Grilled Pomegranate Molasses-Glazed Beef Tenderloin

Wednesday: Cured Salmon Club Sandwiches with Chipotle Puree

Thursday: Noodles with Braised Pork and Bok Choy (recipe follows)

Friday: Shrimp with Green Curry Broth

Patricia Yeo’s inventive Asian fusion cuisine has won national acclaim, including a StarChefs Rising Star New York award in 2002. This scientist-turned-chef was on her way to completing a doctorate in biochemistry at Princeton when, during a semester break, she enrolled in a class at the New York Restaurant School. Yeo cites Bobby Flay as her mentor, working as his sous chef at Mesa Grill when it first opened in 1991. She solidified her training out west, working at Barbara Tropp’s celebrated China Moon, before returning to work on the east coast, this time as the sous chef at Flay’s Bolo. In 2000, Yeo opened the eclectic Asian-inspired American restaurant, AZ, and then Pazo shortly thereafter, where she applied her signature style to Mediterranean cooking. After two years off from the kitchen to travel around South East Asia, Australia, and New Zealand, Patricia Yeo is back in the kitchen now as Executive Chef of Sapa in New York, where her focus is on French and Vietnamese cuisine.

A subscription to QuickMeals includes new seasonal recipes each week by top chefs like Mario Batali, Bobby Flay, and Daniel Boulud. A QuickMeals subscription is only $54.99 for 12 months with unlimited access to chef recipes, or $9.99 for a super-saver 3-month trial subscription. Upcoming chefs who will be featured on QuickMeals include Cliff Wharton of TenPenh in Washington, DC, Robert Gadsby of Noe in Houston and Los Angeles, and Shannon Galusha, formerly of 727 Pine in Seattle. For more information or to subscribe to QuickMeals, go to

Recipe for Noodles with Braised Pork & Bok Choy
Chef Patricia Yeo of Sapa – New York, NY
Adapted by StarChefs

Yield: 4 Servings

2 pounds pork shoulder, diced into 2-inch cubes
½ cup low sodium soy sauce
2 cups chicken or vegetable stock, or low sodium chicken broth
1 cup water
3/4 cup light brown sugar
1 cinnamon stick
1 star anise
2 whole dried chilies or 2 fresh jalapeños, seeds removed and sliced
1 plain tea bag, such as Lipton’s Tea (avoid using scented tea)
8 ounces lo mein noodles or your favorite long pasta like linguine or angel hair
2 cloves garlic, peeled and sliced
1 Tablespoon vegetable oil
2 medium bok choy

Preheat oven to 350°F. In a heavy-bottom sauce pot, brown the pork lightly over medium heat. Add soy sauce, stock or broth, water, sugar, cinnamon, star anise, chilies and tea bag. If necessary, add additional water so that liquid covers pork. Bring to a boil and transfer to oven, covered for 25 minutes or until tender. Once the pork is fork tender, remove from pot and set aside. Discard tea bag and reserve the cooking liquid.

While the pork is cooking, bring a pot of salted water to a boil over high heat. Add the noodles, and cook to al dente. Drain noodles and set aside.

Heat another sauté pan over medium heat with the vegetable oil. Add the garlic and stir-fry about 1 minute until golden but not burned. Add the bok choy and cook for about 2 minutes. Deglaze with the braising liquid. Toss noodles and pork into the pan and serve immediately.

Round out the Meal:
With a side salad with ginger-lemon dressing

Healthy Hint:
Reduce amount of soy sauce and brown sugar to 2 Tablespoons each.

Kid Friendly:
Omit the chili peppers and reduce the amount of garlic used

Wine Pairing:
A rich Alsatian Pinot Gris such as the Trimbach Pinot Gris Riserve 2001™ is an award-winning online culinary magazine, serving the foodservice industry and food aficionados since 1995. It is both a backstage pass to the celebrity chef world for food and wine-savvy consumers and an essential information resource for aspiring professional chefs.™ features 25,000 published pages of original, chef-focused culinary content and generates monthly traffic of over 14.6 million hits a month. It has won Best of the Web awards from, among others, Forbes, U.S. News & World Report, USA Today, Brill's Content, and Lycos. Its Board of Advisors is made up of 20 of the country’s most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English, Marcus Samuelsson and Bobby Flay. StarChefs JobFinder is the leading niche job board for the hospitality industry, featuring cutting edge, interactive classifieds technology.

StarChefs would like every food lover to know about QuickMeals. If you would like to excerpt or reference QuickMeals in your publication, please feel free.

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For further information about this QuickMeals release and inquiries about no-charge reproduction, contact 2911 Productions, Inc. at 703.549.0585 or


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