What a surprise..

Today, in honor of the beginning of harvest, a whole, goat cheese whey fed, certified organic, ready to prepare pig from Yarmuth Farms was delivered to Wild Ginger, so we're creating some delectable dishes to celebrate this surprise!

Pictured: Yarmuth Farms Pork Chop

Featured items for Wednesday, August 31st:

Sweet and Sour Pork

Pork Liver Satay

Pork Kidney Satay-grilled and seasoned with salt and pepper

Grilled Pork Chop- marinated in fish sauce, soy sauce and black pepper

Pictured: Sweet and Sour Pork

Featured items for Thursday, September 1st:

BBQ Pork Belly- Pork Belly barbecued in banana leaves

Sweet Glazed Pork Belly- fried pork belly tossed in a Thai sweet glaze with cilantro and fried shallots

12 hour Braised Ham Hock

This whey-fed pork is flavorful, tender in consistency and sweet to the taste, causing words like scrumptious and yummy to come to mind. Enjoy!

Meet Executive Chef Jacky Lo

Jacky Lo's unlikely journey from a Hong Kong business school to a chef at Wild Ginger is the kind of story every teen would like to impress upon their parents. A middle of the road business student, Jacky pleaded with his family to let him quite and follow his gut instinct, quite literally, to learn how to cook.

Jacky says the majority of his culture doesn't understand the need to attend school to learn how to make great food. Against this notion, he insisted this was what he needed to do. Jacky came to America in 1994 and honed his expertise before landing at Wild Ginger and The Triple Door in 2009. His unique blend of traditional practices and modern techniques makes him a perfect fit for our eclectic concept.

Jacky married his girlfriend of 12 years, Maggie, in 2006, and these days they care for two beautiful children. His family is his solace outside the kitchen and he strives to spend as much time with them as possible. When asked if he enjoys activities other than cooking and being with his family, Jacky smiles and simply says, "No."