The Gohan Society Presents a Special Evening with Chef Betty Peña of Pig and Khao

The Gohan Society Presents a Special Evening with Chef Betty Peña of Pig and Khao

Thursday, December 7 from 6:30 p.m. until 8:30 p.m.

Chakura – 230 E. 9th Street (between Stuyvesant Street and 2nd Avenue), 3rd Floor

Admission: $50

The Gohan Society, a 501 (c) 3 nonprofit organization dedicated to fostering an understanding and appreciation of Japan’s culinary heritage in the United States through outreach to chefs, culinary arts professionals, and all who admire and enjoy Japanese culture, presents a one-night-only unique culinary experience with Chef Betty Peña of Pig and Khao at Chakura, a cozy event space above Cha-An Teahouse in the East Village. The intimate evening features a tasting created by Chef Betty, accompanied by a selection of Japanese sake, beer, and tea.

A 2017 member of The Gohan Society’s U.S.-Japan Chefs Culinary Scholarship Exchange Program, and an alumna of Careers through Culinary Arts Program (C-CAP), a nonprofit organization that educates and guides underserved high school students toward successful careers, Chef Betty spent ten days in Ishikawa Prefecture and Tokyo, learning about Japan’s rich culinary heritage. She will apply what she learned in Japan to the menu she is crafting for the evening, incorporating her favorite flavors from Japan with Pig and Khao’s Filipino-Thai-accented Southeast Asian fare.

While in Japan as a scholar in Gohan’s exchange program, Chef Betty was struck by the influence of dashi in a variety of flavors for all kinds of dishes. The “flavor bomb” of late-night ramen and thoughtful preparation of street food in Tokyo were also surprising finds for Chef Betty. As a result of her experience in Japan, Chef Betty was able to include different items on Pig and Khao’s tasting menu. Her menu is proof positive of how far-reaching Japanese cuisine is, influencing fine dining and fast casual alike.

Space is limited, so purchase your tickets today at The Gohan Society’s event page on

(Disclosure: The author is employed by The Gohan Society.)