The Chef Sessions at Santana Row featuring Carolyn Jung of

By Kaye Cloutman
Photography by Carl Simpson 

When it comes to finding the best-written food articles in town,Carolyn Jung always seems to come out on top of the heap. Long before we even started to glam up chefs, we already envisioned bedazzling her just because of her darling on-and-offline personality, plus the fact that we will be in withdrawal mode if we spend too long a time without visiting her blog – is über-addicting and the vivid and appetizing images only enhance the impact of her work.

This August treat yourself to Carolyn’s sensational culinary temptations every Sunday at The Row. Each Sunday in August brings a different theme and a taste of the dish for those attending the one-hour, morning event. Want more than a taste? The dish will be a featured menu item that day at the restaurant. The cooking demos will be held outdoors at Santana Row Park. The Chef Sessions is a partnership with the American Diabetes Association.

Aug. 11: Thomas Ricci of LB Steak, “How to Prepare Steak”
Aug. 18: Bradley Ceynowa of Pizza Antica, “How to Cook Gluten-Free”
Aug. 25: Chad Greer of Lark Creek Blue, “How to Prepare Seafood.”

The successful first round of chef demos which happened this past Sunday (August 4) treated Santana Row visitors to the fab Asian cuisine of Chef Eddie Lam of Straits Restaurants. The healthy and fresh Spring Roll dish “Poh Pia” which was presented and served for tasting is perfect to savor this summer as an appetizer or even as a meal on its own.

Enjoy the recipe below!

Poh Pia, fresh spring roll from Strait's Restaurant

  • 1 1/2 pound Jicama shredded
  • 1/3 pound Bamboo shoots
  • 1 1/4 pound Carrot shredded
  • 1 Tablespoon Garlic minced
  • 1/3 Cup Vegetable oil
  • 3/4 Tablespoon Salt
  • 1 Tablespoon Granulated sugar
  • 1/4 Teaspoon Tumeric
  • 1 Sheet Rice Paper Wrap 12″
  • 1/4 Teaspoon Garlic, minced
  • 2 Ounces Poh Pia Filling
  • 2 Ounces Bean Sprouts, blanched and chilled
  • 1/4 Ounces Chinese Sausage, blanched and julienned
  • 1/4 Ounces Egg, scrambled and julienned
  • 1/2 Teaspoon Cilantro, minced
  • 4 Each Shrimp, blanched and sliced in half
  • 2 Tablespoon Hoisin Sauce
  • 1 Tablespoon Sriracha Sauce
  • 1/2 Tablespoon
  • Peanuts

Method: Filling

1. In a heated pan, add the oil and garlic, toast the garlic

2. Add and combine the carrot, jicama, and bamboo shoots. Cook until slightly tender

3. Add the salt, sugar, and tumeric

4. Continue cooking ingredients stirring until the vegetables are tender but not mushy

5. Remove from heat and chill to 41 degrees

Method: Filling

1. Dip wrapper in warm water for 10 seconds. Then lay on a clean flat surface.

2. Evenly disperse the garlic & chopped cilantro on the wrapper.

3. Place the remaining ingredients onto the wrapper evenly spread, in a linear fashion.

4. Tuck and roll the wrapper over the filling until sealed, trim the ends off of the roll.

5. Serve with Hoisin sauce, Sriracha, and topped with peanuts

For more information on other upcoming events, please