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Community Lunch: Trigg Brown and Josh KU, Win Son

07/10/19 | 12:30 pm - 1:30 pm

Pioneer Works

159 Pioneer St Map

17185963001

$5


10-07-2019 12:00:00 10-07-2019 12:00:00 America/New_York Community Lunch: Trigg Brown and Josh KU, Win Son | 12:30 pm - 1:30 pm Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month's lunch features Chef Trigg Brown and Josh Ku of Win Son. Lunch menus will become available a month before each event. Lunch will include a beverage. Vegetarian and gluten-free options will be available. Win Son is a Taiwanese-American restaurant that opened in 2016 by Chef Trigg Brown and Partner Josh Ku. The two met through friends and developed a relationship based on their mutual interest in Taiwanese cuisine. Trigg has been cooking for the past fifteen years, focusing predominantly on New American food, but also New American-Chinese food. Trigg studied literature at the University of Virginia and pursues a better understanding of regional cuisines through personal research. Josh is Taiwanese-American and has a background in the property and construction management industry. His food biz-related interests prior to Win Son were focused on shaved ice pop-ups and growing mushrooms. Win Son's goal is to promote Taiwanese cuisine and culture as a neighborhood restaurant in a growing community. http://www.cityguideny.com/eventinfo.cfm?id=371950 Pioneer Works Pioneer Works
Join Pioneer Works staff, artists-in-residence, and friends in our garden for lunch. Each event spotlights a local chef or culinary organization. This month's lunch features Chef Trigg Brown and Josh Ku of Win Son. Lunch menus will become available a month before each event. Lunch will include a beverage. Vegetarian and gluten-free options will be available. Win Son is a Taiwanese-American restaurant that opened in 2016 by Chef Trigg Brown and Partner Josh Ku. The two met through friends and developed a relationship based on their mutual interest in Taiwanese cuisine. Trigg has been cooking for the past fifteen years, focusing predominantly on New American food, but also New American-Chinese food. Trigg studied literature at the University of Virginia and pursues a better understanding of regional cuisines through personal research. Josh is Taiwanese-American and has a background in the property and construction management industry. His food biz-related interests prior to Win Son were focused on shaved ice pop-ups and growing mushrooms. Win Son's goal is to promote Taiwanese cuisine and culture as a neighborhood restaurant in a growing community.

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