Riesling? Gewurztraminer? Australian Shiraz? When to serve each of those wines with what Asian dishes?

You’ll learn exactly what wines go with what flavor profiles in Indian, Chinese, Vietnamese and other Asian fare in the 1:30 p.m. to 3:30 p.m. Oct. 11 class, “Master Food and Wine Pairing” at Le Colonial restaurant in San Francisco. Yours truly has been helping to put together that class that is part of the three-day weekend “Asian Culinary Forum,” a series of classes, tours, workshops and discussions celebrating the vibrant changes in Asian cuisines around the globe.
Join Edwin Soon, enologist and wine columnist for Time Out Singapore, as he leads you through pairings of varietals with tastes of various classic Asian dishes. Everyone goes home with a copy of his book, “Wine With Asian Food, New Frontiers in Taste” (Tide-Mark Press), which he co-authored with wine teacher Patricia Guy. The class is $85.

To whet your appetite, enjoy this recipe, along with wine pairing recommendations, from the book:

Imperial-Style Grilled Spareribs

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If you enjoyed yesterday’s posting, exalting the use of black olives in a wonderful dish of wok-charred long beans, then no doubt you’ll enjoy this next Chinese stiry-fry dish that uses fresh corn kernels.

Nope, not the canned baby corn we’re all too familiar with in Chinese dishes, but actual scraped-from-the-cob kernels bursting with sweet milkiness. “Miao Pork with Corn and Chiles” is a dish from the semitropical region of Guizhou in China. And it’s from the gorgeous book, “Beyond the Great Wall” (Artisan) by Jeffrey Alford and Naomi Duguid, husband-and-wife writers, photographers, cooks, and global travelers. Beijing, Hong Kong and Shanghai usually get all the attention. But Alford and Duguid lead you to the even more interesting, off-the-beaten-path areas of Tibet, the Silk Road, and Inner Mongolia.

There’s no better time to make this dish than now, when fresh summer corn is in abundance. I’ve made only a couple changes to the recipe. I used jalapeno peppers rather than cayenne ones because I happened to already have them on hand. I also upped the quantity of Sichuan pepper to 1/2 teaspoon, just because I love its aromatic tingle. And because I thought the dish needed a little something to tie all the flavors together, I drizzled on a tiny bit of toasted sesame oil right at the end. You could also toss in a few slivers of green onion, too, if you like.

Miao Pork With Corn And Chiles

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I could say that it’s the sight of all those Olympic sprinters, synchronized swimmers, and gymnasts competing at full throttle that’s working up my appetite. But really, as I’ve watched the Summer Games, it’s China itself that’s really got me hungry for some delectable Chinese food.

So out came my wok during a break from all that athleticism. I decided to try my hand at these two dishes because they each make use of an ingredient we don’t normally associate with Chinese food. Enjoy one dish today, and the second dish in tomorrow’s FoodGal posting. Make both dishes together and serve with steamed rice for an easy, quick meal. The two dishes especially compliment one another because one is a little on the salty side, while the other has a natural, subtle sweetness.

Today’s dish incorporates dry-cured black olives, of all things, which, surprisingly, turn out to be a little-known but traditional Chinese ingredient. “Wok-charred long beans with black olives” was published in the July 2008 issue of Saveur magazine. It’s an adaptation of the recipe from “Around the World in 80 Dinners” (William Morrow). Cheryl Jamison says the olives give the dish a salty pungency akin to Asian shrimp paste. I heartily agree. The beans get a nice smokiness from the high heat of the wok, and the olives, garlic and black vinegar make magic together.

Wok-Charred Long Beans with Black Olives

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Get to know Chef Daniel Sudar in my story on “Chef’s Night In” in today’s San Francisco Chronicle food section.

Sudar is the multi-talented, multi-faceted chef of Red Lantern, who also makes his own jewelry, does fashion photography, and designs clothing, including the French-cuffed shirt he’s wearing in this photo above. Learn how to make his version of gado gado, a traditional salad from his homeland of Indonesia.

Maybe you’ve tasted sesame cake before. Well, you probably haven’t had sesame cake like this before.

Extremely moist, artful with black sesame seeds throughout, and with the haunting, revved up flavor of toasted Asian sesame oil. Wow.

The recipe is from baker extraordinaire, Alice Medrich, who never ceases to amaze. It’s from her book,
“Pure Dessert” (Artisan). It’s a simple cake to bake, and one that needs no other adornment to shine.

Sesame Seed Cake

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