55KRC – Susanna Wong and Chef Guy Burgess of Oriental Wok

55KRC – Susanna Wong and Chef Guy Burgess of Oriental Wok

To say we celebrated Halloween in style would be an understatement. To say we reveled in Hal-LO-MEIN would be much more accurate.

To say we celebrated Halloween in style would be an understatement.  To say we reveled in Hal-LO-MEIN would be much more accurate. 

Yesterday, at the 55KRC studios in Kenwood, Molly, Caitlin, and I hosted Oriental Wok’s dynamic duo of Susanna Wong and Chef Guy Burgess for What’s HOT with Molly, Kelly, and Caitlin.  Just because we love them and everything they bring to the table – from jasmine rice to ultimate hospitality – we knew we’d have a blast.  However, when Susanna (on the left in the pic) moseyed up to the door donning a giant Chinese take-out box and fortune cookie earrings, it was on.  Of course, it wasn’t the lo mein spilling from her neck, as much as the prepared rum Zombies she carried in her arms, that really took things to the next level.  Complete with umbrellas and lids (for a techno-sensitive studio), they gifted us with even more reasons to gab.

In the end, we were able to focus on the topics at hand too – all that’s HOT, that is.  Guy teased his upcoming Creations Cooking Class with Chef Kyle Goebel of the Bell Event Center at Midwest Culinary Institute in early December.  He explained how he and Kyle run their classes – just like their kitchens – and even revealed the menu they’ll be teaching.  (Listen to the podcast for that.)  With Guy we discussed math and physics and why the high-school students who work in his kitchen have some of the best grades in the tri-state area (podcast here).  And we even covered banjos and Alabama (now you know you’ve got to hear the podcast).

Susanna regaled us on Oriental Wok’s Emperor’s Table and the Wong ladies’ summer trip to Hong Kong.  Of course you can get the whole scoop by listening to the podcast, but for now I’ll tell you there was a lot of rice and lychees galore.  Together, Guy and Susanna wrapped the hour with, dare I say, life-changing tips on how to get your beef as tender as Oriental Wok’s beef.  It’s a shockingly simple trick and absolutely worth listening to – you got it – the podcast (wink, wink). 

While said podcast is downloading, enjoy the photos here, on Facebook.  They include not only our favorite box of lo mein, Susanna, but also her chef-husband Guy, and their really terrific kids. 

***Oh, and before I sign off on yesterday’s show, you need to know where to send your self-addressed stamped envelope for more information on soil fertility as mentioned at the beginning of the hour by our caller.  Send it to the following address for the whole scoop: Holly Halcomb, Hamilton County Soil & Water Conservation District, 22 Triangle Park Drive, Cincinnati, Ohio 45246.


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