A taste of Shanghai will be coming to Walt Churchill's Market Briarfield when Richard Wong, founder of the Chinablue culinary product line, gives a food demonstration from 11 a.m. to 2 p.m. Friday. Mr. Wong grew up in Toledo and graduated from St. John's Jesuit High School in 1976. His family immigrated from Shanghai in the 1960s.
The San Francisco resident will demonstrate how to use his glazes in the Stage area of the store. He will make spicy chili bean shrimp using the Chinablue Spicy Chili Bean Glaze.
Using Red Pepper Flakes Sauce, he will also make Star Anise Cups, an appetizer of ground turkey with peanuts, cucumber, and endive. The recipe is adapted from his cookbook Modern Asian Flavors: A Taste of Shanghai (Chronicle, $18.95), which he will sign during the demonstration for those who buy it.
Chinablue culinary products include sauces such as sesame soy and red pepper flakes, dressings such as ginger splash and shanghai splash, glazes such as scallion ginger and sweet anise, and oils such as star of anise and black bean. The product line is sold at Walt Churchill's, 3320 Briarfield Rd., Monclova Township, and at stores such as Whole Foods and Wild Oats national chains.