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Chef Joseph Poon to Prepare Nov. 13 Visiting Chef Dinner

Chef Joseph PoonChef Joseph Poon, owner of Joseph Poon Asian Fusion Restaurant, will prepare the Distinguished Visiting Chef Series Dinner on Saturday, Nov. 13, at Pennsylvania College of Technology.

The dinner, which costs $125 per guest, will begin at 7 p.m. at the College’s Le Jeune Chef Restaurant. Net proceeds will be used for annual scholarship awards and endowed scholarship funds.

Poon created Joseph Poon Asian Fusion Restaurant, a top-rated restaurant in Philadelphia’s Chinatown, in 1997. In addition to overseeing the restaurant, Chef Poon conducts Wok ‘N Walk Tours of Philadelphia Chinatown, teaches cooking classes, leads trips to China and participates in dozens of philanthropic events each year.

Poon began his restaurant training as a teenager in Hong Kong. When Poon arrived in Philadelphia, he had $8 in his pocket and a limited knowledge of English. He held as many as three jobs at a time until he saved enough money along with a scholarship from The Episcopal Church to enter the State University of New York at Oneonta. After earning his bachelor’s degree in nutrition in 1979, he entered an intensive, four-month program at the Culinary Institute of America.

His previous entrepreneurial ventures include Sang Kee, Philadelphia’s first duck house, which he opened in 1978, and Joe’s Peking Duck House, which he opened in 1984. Joe’s Peking Duck House was named one of America’s top 14 Cantonese restaurants by USA Today in 1989. Guests would line up outside to enjoy Poon’s secret Peking-duck recipe.

Poon’s exuberant personality has earned him appearances on national television programs, including “The Tonight Show” with Jay Leno. He also has received honors for his philanthropic work.

Poon will offer a cooking demonstration from 6:30-8 p.m. Thursday, Nov. 11, in Room B132 of the Hager Lifelong Education Center. Tickets are $35 per person for the event.

During his visit to Penn College, Poon will work alongside School of Hospitality students and faculty, who will help him prepare both the dinner and demonstration.

To reserve seats for the Nov. 13 dinner or the Nov. 11 demonstration, call the Special Events Office at Penn College at (570) 320-5229.

The menu and wines for the Nov. 13 Distinguished Visiting Chef Dinner are:

First Course King Salmon Medallion with Lemon Zest in Merlot Black-Bean Essence and Bonito Hunt Country Vineyards Chardonnay Champagne Brut, NV, Finger Lakes, N.Y.

Second CourseSpinach Wonton Salad with Five-Spice Chilean Sea Bass Dr. Konstantin Frank Dry Riesling, 2003, Finger Lakes, N.Y.

Third Course Japanese Nori Tofu with Black Mushrooms and Jumbo Pepper-Grilled Shrimp in Chicken, Ginger, Lemongrass, Dry Flounder and Shrimp Consomme Domaine Weinbach Pinot Blanc, 1997 Haut-Rhin, Alsace, France

Fourth Course Peking Duck Roll in Merlot Hoisin Sauce with Scallions and Jicama Tortillas with Wasabi Caviar Pezzi King Merlot, Susie’s Reserve, 2000, Sonoma County, Calif.

Fifth CourseWild Mushrooms and Haricots Verts in Spicy Garlic Essence Bonterra Vineyards Viognier, 2002, Mendocino County, Calif.

Sixth CourseFoie Gras Sausage with Golden Fried Rice and Diced Cantaloupe St. Urbans-Hof Ockfener Bockstein Riesling, Spatle se, 2002, Mosel-Saar-Ruwer, Germany

Seventh CourseCoconut Brulee Tart with Oven-Roasted Pineapple, Banana Wonton and Mango Sorbet with Coconut Cream and Berry Sauces Banfi Rosa Regale, Sparkling Dolce Red Wine, 2003, Piedmont, Italy

The menu for the Nov. 11 cooking demonstration is:

General Joe’s Chicken with Chili and Tangy Ginger and Garlic Lobster with Lemon-Pepper Linguini and Kon Shi Sauce

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