• Studiofeast

    Studiofeast's Soomin Baik, Derrick Yuen and Mike Lee

  • Mountain yam wrapped in wonton crisp

    Mountain yam wrapped in wonton crisp

  • The menu of shojin ryori tastings

    The menu of shojin ryori tastings

  • Tofu with fresh wasabi served with shoyu

    Tofu with fresh wasabi served with shoyu

  • Erik Shirai introducing shojin ryori

    Erik Shirai introducing shojin ryori

  • Sticky rice with shitake mushrooms, carrots and bamboo shoots wrapped in bamboo leaf

    Sticky rice with shitake mushrooms, carrots and bamboo shoots wrapped in bamboo leaf

  • Jim Henson

    Jim Henson's old loft studio at 196 Mercer was the perfect venue

  • Studiofeast

    Studiofeast's Derrick Yuen's spicy and numbing Sichuan hot sauce, donated to the silent auction

  • The funky jazz band kept us swaying to the beat all night

    The funky jazz band kept us swaying to the beat all night

I Am What I Eat (and Drink)

By Julia Blanter on August 4, 2012 / No Comments / Categorized Featured, Photos, Underground Eats, Unique Events

If the saying is true, and you are what you eat, then everyone who came to our I Am What I Eat party on Wednesday to sample Buddhist cuisine and sip sake, should have left calmer and more balanced. And a little tipsy.

Underground Eats threw a fundraiser for one of Anthony Bourdain‘s cameramen Erik Shirai’s foodie film project, I AM WHAT I EAT, before Erik flies to Japan to shoot the story of ‘shojin ryori’, or Zen Buddhist cuisine. Erik’s family served a number of shojin ryori dishes paired with premium sakes, before a screening of Erik’s incredible first film on Studiofeast, The Last Meal. Mike Lee introduced the film, with fellow Studiofeasters Derrick Yuen and Soomin Baik donating their signature sauces to the silent auction.

A rare opportunity to try this beautifully-presented, healthy fare, which in New York can only be found at two Michelin-starred restaurant Kajitsu.

We can’t wait to see Erik’s next film, which you can support here.

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