HAVEN'S KITCHEN

We will be celebrating Chinese New Year with Yunnan Kitchen for our first 2013 Supper Club.

Yunnan Kitchen opened in Fall 2012, headed by Chef Travis Post. The restaurant has become known for introducing the flavors of remote southwestern China to New York.

Yunnan is a verdant place: a “lost heaven” between great and ancient kingdoms—Buddhist, Muslim, Mongol and Han—Yunnan is a fertile and diverse crossroads of nature, history and culture. The cuisine reflects this heritage through a crisp and colorful fusion of flavors, ingredients and technique.  There are subtle influences from Chinese, Burmese, Thai and Tibetan cooking; however, over 25 ethnic minority tribes live in the region.

As always, our Supper Clubs begin in our teaching kitchen with cocktails and nibbles, followed by a wine-paired and coursed family-style dinner in the dining room.

TRAVIS POST's mother claims that he began cooking out of necessity.  However it happened, the seed was planted at a very young age. While others were watching cartoons, he was watching Martin Yan and Jacques Pepin.

Travis landed his first job at Elements Restaurant in Paradise Valley, Arizona, while still in high school.  Over the following years, he took the time to absorb everything that chefs/mentors Chuck Wiley and Beau Macmillan had to offer. Years later, after completing the program at the Culinary Institute of America, came a quick immersion in a wonderful Thai restaurant in Homer, Alaska, utilizing the amazing abundance of incredible local seafood.

When it was time to move back to New York, he dove into the fine dining scene at Cru, Shea Gallante's former post, in the West Village. Later finding a home in Brooklyn, Travis worked for several years at Franny's, before being asked to collaborate on and bring Bklyn Larder to life. Having overseen Bklyn Larder through its first two years, Travis focused his energy back towards the part of the world that had always driven a deep desire to know and to share more.