Press Release: Saratoga Performing Arts Center’s CulinaryArts@SPAC Presents Win Son: A Taste of Taiwan

November 30, 2023

Saratoga Springs, NY (November 30, 2023) – Saratoga Performing Arts Center announces that its 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 exclusive samplings from their menu and new cookbook for event attendees. Slated for January 26 from 6:00-9:00 p.m. at The Pines at SPAC, Win Son: A Taste of Taiwan will feature conversation hosted by WAMC’sJoe Donahue with Win Son cofounders and authors Josh Ku and Chef Trigg Brown.

“Win Son has quickly become one of New York City’s hottest restaurants acclaimed by critics and local foodies alike for its modern take on classic Taiwanese dishes. Bringing its founders Josh Ku and Trigg Brown to Saratoga is both a coup for our thriving CulinaryArts@SPAC initiative, and a unique opportunity for our community to experience their inventive international cuisine,” says Elizabeth Sobol, President & CEO of Saratoga Performing Arts Center.

A “cook the book” styled-event, Win Son: A Taste of Taiwan features culinary samplings of the vibrant flavors of Taiwan, while inviting guests to learn how an ever-simmering pot of creative influences has evolved Taiwanese cooking in the United States. Attendees will have the opportunity 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 an engaging 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. The discussion will explore the culture and cuisine that has made Chinese food in America endure and evolve.

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or “flies’ head,” a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often has long waits for their flavorful Taiwanese-American cuisine.

Following the success of their restaurant, Ku and Brown teamed up with Cathy Erway, Taiwanese food expert and celebrated James Beard Award-winning writer, to create their recently released book, Win Son Presents: A Taiwanese American Cookbook. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, the book brings the cuisine of this island nation into the spotlight. With 100 creative, yet accessible recipes, the book features well-known favorites, while also introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style. Attendees will have the opportunity to purchase a copy of the book for the special event price of $35 onsite ($40 retail) and have it signed by the authors.

Beyond its amphitheater stage, SPAC has become a year-round gathering place celebrating the artistry of food in building community while empowering individuals to understand how what we eat influences our communities and our planet. The CulinaryArts@SPAC initiative, founded in 2020, combines culinary excellence and education with exquisite food that emphasizes socially conscious cultivation and consumption, local procurement, and fair wages. Most recently, CulinaryArts@SPAC hosted The Joy of Oysters with author Nils Bernstein and The Mushroom Experiencein partnership with Collar City Mushrooms.

Win Son: A Taste of Taiwan is produced by Kim Klopstock of Lily and the Rose and Pam Abrams, with Tiina Loite. Additional support is provided by Four Seasons Natural Foods and The Savory Pantry.

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

Menu is subject to change slightly due to market availability.

###

About the Authors

Josh Ku, co-owner of Win Son and Win Son Bakery, is a multitalented former property and construction manager from Long Island. Win Son (meaning “abundance”) is named after Josh’s grandfather’s former textile company in Taiwan. Trigg Brown is the chef and co-owner of Win Son. He worked under Taiwanese-American chef Pei Chang at Keswick Hall and Golf Club, who introduced him to the island nation and encouraged him to advance his culinary talents. Brown has also worked at several esteemed restaurants, including Colicchio & Sons, Craft, and Upland. Cathy Erway is a James Beard Award–winning food writer and author of The Food of Taiwan, the first cookbook from a major US publisher to explore the food culture of Taiwan. As an expert on the subject, Erway has written about Taiwanese food in publications including TASTE, Eater, Food & Wine, New York magazine, Bon Appetit, Lucky Peach, and more.

Saratoga Performing Arts Center

The Saratoga Performing Arts Center (SPAC), located in the historic resort town of Saratoga Springs in upstate New York, is one of America’s most prestigious summer festivals. Its tranquil setting in a 2,400-acre park preserve surrounded by hiking trails, geysers, and natural mineral springs draws vacation crowds and arts connoisseurs each year for immersive experiences of performances by resident companies New York City Ballet, The Philadelphia Orchestra, the Chamber Music Society of Lincoln Center, the Freihofer’s Saratoga Jazz Festival, and concerts by Live Nation. SPAC also hosts imaginative programming such as CulinaryArts@SPAC, Literary Arts including WAMC@SPAC events, and Caffè Lena @ SPAC.

SPAC is a 501(c)(3) charitable organization. Donations and proceeds from fundraising events benefit the Center’s children’s education programs and support the vibrancy of its classical season. For more information visit spac.org.