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Feb 11, 2020 5 min read

Celebrate tablehopper's 14th Birthday Over a Vietnamese Feast at Lily with Champagne Henriot

Celebrate tablehopper's 14th Birthday Over a Vietnamese Feast at Lily with Champagne Henriot
You’ll be the first to dine at Lily at the tablehopper preview dinner! Photo: ©
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SOLD OUT! TO BE ADDED TO THE WAITLIST, PLEASE EMAIL MARCIA. Can you believe tablehopper is turning fourteen? Crazy. Of course, I love any reason to celebrate and get together, but this birthday party is going to be extra-special, because it’s all about following your heart (and talent).

As many of you have noted over the years, I’m a huge fan of my good buddy chef Rob Lam’s Vietnamese food. He was the chef-owner at Perle and Butterfly, but the only times you could experience his Vietnamese food was at the jook pop-up we did together (Jook Joint), at our Vietnamese wine dinners featuring the wines of Vinho Verde and Ernest Vineyards, and he recently prepared the most bangin’ spread at High Ho Silver, my private event for mymilligram and celebrating my 25 years of living in San Francisco. If you’ve ever had his soulful Vietnamese dishes, you know they aren’t like anything you can get in the City, with his top-notch ingredient sourcing, handmade touches, and authentic home recipes (I keep encouraging him to bring the funk—we’re ready for it!).

So, as you just read in my column, he’s finally opening his Vietnamese restaurant (LILY), the one I’ve been waiting for and bugging him to open for years. And tablehopper readers are going to be the first to dine in it! On Friday February 28th, we’re holding a celebratory dinner in honor of tablehopper’s 14th and Rob finally giving us the food we want, offering you an extensive preview of the dishes that will be at Lily. Rob loves to feed, so when I say extensive, I mean it. Get ready for an extravagant menu below.

And it wouldn’t be a tablehopper party without some Champagne, hello! I am so thrilled to partner once again with Champagne Henriot! (Our last event together was at Great China four years ago, one remembered and cherished by many!)

Champagne Henriot is one of the last remaining family-owned Champagne houses (founded in 1808!), currently in the eighth generation with Gilles de Larouzière. Henriot’s house style is driven by Chardonnay, with long lees aging (it’s rich and focused, with elegance and finesse). Get excited for a night of tasting some gorgeous cuvées!

And what goes best with Champagne? (Besides me?) Caviar, of course! We are so thrilled to have Tsar Nicoulai providing us with some of their incredible (and sustainable!) caviar. So grateful!

Take a look at our event’s extensive menu (subject to change); this menu will be updated in real time.

First Course (Passed Appetizers) Champagne Henriot Blanc de Blancs

Goi Cuon Nem Cua/Seafood Salad Rolls Brokaw Avocado, Dungeness Crab, Kauai Shrimp, Uni, Strawberry Fish Sauce

Da Ga Chien/Crispy Chicken Skin Black Truffle Tsar Nicoulai Caviar, Pickled Shallot, Lompoc Pepper Crema

Bo Tai Chanh/Bone Marrow and Lime Beef Carpaccio/Tartare Goji Lime Fish Sauce, Viet Herbs, Pickled Bermuda Onion, Sesame Crackers, Cashews

Muc Chien Moui Thoi/Salt and Garlic Fried Calamari Peppers and Pineapple, Toasted Garlic, Sriracha Remoulade, Lompoc Pepper, and Lime Sauce

Bahn Mi Pho Bo/Beef Pho Dip Sliders Hawaiian Bread, Kewpie Mayo, Hoisin Sriracha Sauce, Jalapeño, Pho Dipping Broth

Second Course (Family-Style) Champagne Henriot Brut Rosé

Bahn Tom Co Ngu/Fried Shrimp and Sweet Potato Vietnamese Herbs Salad, Pickled Vegetables, Meyer Lemon Fish Sauce

Cha Ca Thang Long/Turmeric Grilled Market Fish Dill and Onions, Vietnamese Herbs Salad, Pineapple-Fermented Shrimp Sauce, Sesame Crackers

Bun Cha Hanoi/BBQ Noodle Platter Rice Noodles, Housemade Sambal, Vietnamese Herbs Salad, Pickled Carrot, and Daikon

Third Course (Family Style) Champagne Henriot Brut Millésime 2008

Bahn Chung Vit/Roasted Duck and Crispy New Year Sweet Rice Cake Crispy Duck Confit, Apple Hoisin Vinegar, Vietnamese Herbs, Pickled Vegetables

Bo Luc Lac Do Bien/Shaking Beef and Seafood Noodles Crispy Egg Noodle Cake, Diver Scallop, and Kauai Shrimp Stir Fry, Fried Rock Shrimp, Uni Soy

Ca Chien/Crispy Fried Whole Fish Chinese Sausage and Pepper Stir Fry, Caramel Nuoc Cham Sauce, Vietnamese Herbs and Lettuce

Dessert Course (TBD) Champagne Henriot Brut Souverain

Did that just make your eyes pop out or what? Like I said, it’s going to be a full-court press, the Vietnamese feast of feasts!

We’ll start the evening at 6:30pm, with the passed appetizers and a welcome glass of Champagne Henriot Blanc de Blancs, and then we’ll be seated for the subsequent family-style dinner. Unfortunately, we can’t accommodate dietary restrictions, but if you have to sit a few courses out, you’ll still have plenty to eat. Tanya Pringsheim‑Evans​ of Maisons & Domaines Henriot will be there to walk us through the Champagne pairings.

In honor of tablehopper’s 14 years, we are offering this supper for only $114, inclusive of tax and tip and all pairings. Get your ticket here.

I really hope to see all of you at the table—can’t wait to cheers you with some Henriot Champagne! Let’s ring in Lily, and finally having access to Rob’s delicious food in SF!

Friday February 28th, 2020 6:30pm reception Lily 225 Clement St. at 4th Ave. San Francisco

You’ll be the first to dine at Lily at the tablehopper preview dinner! Photo: ©

A sneak peek of the Bo Tai Chanh/Bone Marrow and Lime Beef Carpaccio/Tartare. Photo: Rob Lam.
Canh ga chien/caramel chicken wings française with yuzu shrimp paste. Photo: ©
Many thanks to Champagne Henriot, our sponsor for the evening, who will be pairing their gorgeous cuvées with our dinner!
Chef Rob Lam showing a guest how to prepare the skewer wraps at a past tablehopper supper with Ernest Vineyards. Photo: ©

Event Info

           Friday Feb 28, 2020 6:30pm $114 all-inclusive Tickets            Lily 225 Clement St. at 4th Ave. San Francisco

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