Whole Foods Paramus Has Author Demonstrate How To Make Dumplings

Hands-On Dumpling Workshop Chef Wai Hon Chu, co-author of The Dumpling; A Seasonal Guide came to Whole Foods Paramus to show shoppers how to make vegetable potsticker dumplings and several ways to fold the dumplings. He not only demonstrated the art, but invited audience participation, not only in making them, but also in eating and savoring the taste.

The free workshop at Whole Foods attracted a large audience for this 45 minute workshop. Our Sophie Stone attended and remarked how much her daughter Christy and her friend Yoshi Saito relished the hands on lessons and the savory taste.

Chef Wai and co-author, Connie Lovatt signed the books after the workshop.

THE DUMPLING: A SEASONAL GUIDE (William Morrow Cookbooks, an imprint of HarperCollinsPublishers, on sale 10/27/09) will introduce the home cook to over 135 dumplings from all over the world, broken down by season and includes dumplings such as: Black Sesame Roll-ups (China), Sweet Potato Dumplings with a Melted Sugar Center (Malaysia), Coconut and Rice Columns with Chickpea Curry (India), and No-Fuss Potato Dumplings (Poland), just to name a few. A truly passionate exploration of every dumpling type imaginable, THE DUMPLING contains dessert varieties, dumplings for gifts or entertaining, vegetarian and vegan options, as well as fast and easy dumplings.

Wai Hon Chu completed his culinary training at The Art Institute of New York and worked the kitchens of March, Clementine, and The Russian Tea Room. In 1999, he launched El Eden Chocolates, which grew into a Manhattan storefront offering over 25 truffle varieties nationwide. His handmade chocolates garnered rave reviews from the New York Times, Food & Wine, Chocolatier, Fortune Small Business, New York magazine, TimeOut New York, National Public Radio, and others. Chu was born in Hong Kong and moved to New York City’s Chinatown where his father worked as a butcher and a restaurant chef for over 23 years. He currently works as a cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute, and the Bowery Culinary Center at Whole Foods Market.

Connie Lovatt was born in the United States Virgin Islands. A graduate of Sarah Lawrence College, she worked at Poets & Writers, Inc. as director of the New York readings/Workshops program for a number of years before becoming a freelance literary consultant. She currently works as a personal chef specializing in vegetarian, vegan, and raw food cuisine.