Date and time
SATURDAY 3 APRIL 2021, FROM 6:00PM – 10:30PM
LocationASAI Chinatown 531 Charoen Krung Road, Khwaeng Pom Prap, Pom Prap Sattru Phai Bangkok, Thailand 10100 →
In this 3rd installment of Soul Food Mahanakorn’s Smokeout series, Champ and Jarrett will slowly roast tasty meats over a wood fire, for barbecue platters of succulent smoked chicken, ribs and brisket, all with a bright, flavourful Southeast Asian twist.
Join us for this one-night-only collaboration, complete with a smokey soundtrack from DJ Supersonic and plenty of natural artisanal boutique wines from the passionate gang at Wine Garage
Call us to book 02 220 8999. Seats are limited!
Jarrett Wrisley is a writer, chef and restaurant owner. Born in Allentown, Pennsylvania, Wrisley has lived in China and Thailand for the past 18 years. After graduating with a degree in Asian Studies and Chinese from Colgate University, he began his career as a food journalist, writing about the eating cultures of China and Southeast Asia. Wrisley traveled across China, first studying at the Beijing University and later covering the food traditions and culture there for eight years, before moving to Thailand. His work has appeared in The Atlantic, National Geographic Magazine, The Art of Eating, Lucky Peach, and other publications worldwide. After a decade on the road, writing about food in Asia, he decided to leave journalism and open a restaurant in Bangkok.
In 2010, Wrisley opened Soul Food Mahanakorn to much acclaim; it’s since been featured by the BBC, New York Magazine, The Wall Street Journal and the New York Times.
In 2012 Wrisley and his friend Paolo Vitaletti opened Appia, which takes its name from the ancient highway built from the centre of Ancient Rome, down to Apulia. Appia was an instant success with a focus on straightforward Roman food using the best products carefully sourced from across Italy. After only a few months it was voted Bangkok’s best Italian restaurant by Restaurant Magazine. A year later, Monocle named it one of the world’s 50 best restaurants. Vitaletti went on to open Peppina, in which Jarrett is also a partner.
Wrisley later opened a second branch of Soul Food, Soul Food Thai, with Black Sheep Restaurant group in Hong Kong. His first cookbook, co-authored by Vitaletti, is called The Roads to Rome, and was released by Penguin Random House in the fall of 2020.
A hotelier and restaurateur by trade and a food lover by nature, Champ is partner of some of the most successful restaurants in Bangkok – one-Michelin-starred Ginza Sushi Ichi, Tenharu authentic tempura omakase and the Italian institution Appia, just to name a few.
His curiosity for cooking with fire was ignited by his travels to the far corners of the world, from the mountains of Patagonia and the jungles of Peru, to the beautiful towns of southern Spain, and vibrant cities of Japan. He is inspired by how fire, smoke and air can intensify flavours.
Besides his passion for cooking, Champ is the Managing Director of ASAI Hotels and Acting Managing Director of Dusit Hospitality Education, overseeing both the renowned Dusit Thani College and Le Cordon Bleu Dusit Culinary School. As Director of Wonderfruit, he also curated the Theatre of Feast in its earlier years.
Founded on a passion for artisanal boutique wines, and a vision to excite people about discovering hidden gems in the vast wine universe, Wine Garage helps drinkers sort through the messy minefield that is the wine market in Thailand. Because of the high wine tax, storage and transportation issues, getting your hands on a really good bottle can be difficult. This leaves consumers buying the few mass-produced brands as an insurance, a good thing but hardly fun.
For the team at Wine Garage, great wine must have individuality. Just as a garage is a place where one uses one’s hands to create and fine-tune, the wines at Wine Garage are handcrafted by artisanal producers, who know each plot of their vineyard, use only traditional and natural processes to express their unique origins in each bottle.
The planet has many unique locations destined for making great wines. These vineyards – some existing and others being re-discovered – have proven time and again that nature-nurtured grapes, minimally handled by man, make for distinctive and even mind-boggling wines.
Wine Garage seeks out creative winemakers who experiment with boundaries. Their suppliers are not faceless producers, but people who share our beliefs in sustainability and authenticity. They are craftsmen with whom the team has created a bond, and they’re thrilled to share their stories with you.