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March 31, 2010

Chef Peter Chang on Twitter


I just started chefchang on Twitter.

For those new to him, an excellent introduction is restaurant critic Todd Kliman's recent Oxford American piece on the Szechuan über-master, "The Perfect Chef."


Above, his Dry-Fried Eggplant with Hot and Numbing Pepper (sensational).

You can read the introduction to Calvin Trillin's March 1, 2010 New Yorker story on Chef Chang here.

Below, Roasted Fish with Green Onion and Pepper.


And — heartbreakingly, at least to me, after only having the presence of mind to eat at Chang's Charlottesville restaurant once before he bolted — the story behind the elusive chef and why his stint in my Podunk town was, like all the others, so brief.

But what a wonderful meal that one was.




Hot & Numbing Beef Rolls.

But wait: My crack research team tells me Chef Chang was in Atlanta last weekend.

And they offer photographic proof here and here.

Tantalizing hints in the various comments on the stories linked above that Chang will be returning to Charlottesville to cook.

I am SO ready and promise not to screw up if that happens: I'll be there daily until I've eaten through the menu.



the master at work.

March 31, 2010 at 03:01 PM | Permalink


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Glad you liked our Tasty China photos...my trusty photographer and hubby Mr. AT outdid himself! Sounds like Chang is soon to be in Richmond so you'll be much closer to working through his menu!

Posted by: Lindsey | Apr 1, 2010 1:13:57 PM

Calvin Trillin of the New Yorker had a great article on Mr. Chang a couple weeks ago...but right now the link is dead...check back later

Posted by: rob | Mar 31, 2010 9:45:13 PM

ohhhh, it looks fantastic! you must keep us posted joe!

Posted by: lt | Mar 31, 2010 9:14:46 PM

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