Cathy Thomas Cooks Escargot Dumplings With Executive Chef Daniel Hohng
The Park Club’s executive chef joins Cathy Thomas to prepare steamed escargot dumplings with garlic butter, Parmesan breadcrumbs and a ponzu-yuzu dipping sauce. Daniel Hohng, the executive chef at The Park Club in Costa Mesa, prepares escargot dumplings that are out-of-this-world delicious. Although the restaurant is in a members-only setting, he consented to share the secrets of the preparation on a visit to my kitchen. His dishes often showcase global influences, often with irresistible Asian-inspired flavor profiles.
