February 11, 2009
Sae hae bok manhi badu seyo! The year of the Ox has commenced.

It's the year of the ox, and in my Korean family, that means ringing in the new year with a steaming bowl of duk gook - rice cake soup topped with egg and dried seaweed. Chinese families might celebrate with Beijing-style boiled dumplings known as jaozi; Nepalese eat potatoes and cauliflower cooked with tomatoes, cilantro, roasted cumin and coriander; the Vietnamese have sticky rice cakes with pork meat and mung beans.

Learn about Lunar New Year foods tomorrow with chef Thy Tran of The Wandering Spoon as she discusses the significance of dishes for the new year. Tastings are included.

What: A Tasty Exploration of Asian Lunar New Year
Where: Barton Art Gallery; 1723 I St., Sacramento
When: Thursday, Feb. 12; 6:30 p.m.
Tickets: $45
Note: Asian beer will be served; attendees must be 21 or older

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