CulinaryArts@SPAC Presents Win Son: A Taste of Taiwan Jan. 26

SARATOGA SPRINGS  — Saratoga Performing Arts Center’s CulinaryArts@SPAC series will return with the flavor-packed cuisine from Win Son, Brooklyn’s destination Taiwanese-American restaurant and bakery on the Michelin list. 

Called “one of NYC’s most thrilling meals” by Eater, the restaurant and its chefs will curate exclu-sive samplings from their menu and new cookbook for event attendees. 

Slated for Jan. 26 from 6- 9 p.m. at The Pines at SPAC, Win Son: A Taste of Taiwan will feature con-versation hosted by WAMC’s Joe Donahue with Win Son cofounders and authors Josh Ku and Chef Trigg Brown.    

A “cook the book” styled-event, Win Son: A Taste of Taiwan features culinary samplings of the vi-brant flavors of Taiwan, while inviting guests to learn how an ever-simmering pot of creative influ-ences has evolved Taiwanese cooking in the U.S. Attendees will have the opportunity to sample dishes such as Five-Spice Buttered Peanuts and Pan-Griddled Pork Buns upon arrival, followed by tastes of dishes such as Fried Eggplant with Black Vinegar, Sticky Rice with Sausage and Shrimp, and Mochi Donuts, all served family-style at communal tables. Taiwan beer, wine and soft drinks will also be served. 

Accompanying the tastings will be a conversation hosted by WAMC’s Joe Donahue with Win Son’s Josh Ku and Chef Trigg Brown, who recently published Win Son Presents: A Taiwanese American Cookbook. 

Attendees will have the opportunity to purchase a copy of the book for the special event price of $35 and have it signed by the authors.   

The CulinaryArts@SPAC initiative, founded in 2020, combines culinary excellence and education with exquisite food that emphasizes socially conscious cultivation and consumption, local procure-ment, and fair wages. Most recently, CulinaryArts@SPAC hosted The Joy of Oysters with author Nils Bernstein and The Mushroom Experience in partnership with Collar City Mushrooms. 

Tickets cost $90 per person. Visit spac.org for details.