On Sunday, July 25th, join us as our special guests at this special soft-reopening event! We are excited to welcome you back to our center as you get to know our staff, enjoy an insightful program, learn taichi, and meet other OACC community members!
As part of this program, we will screen BLOODLINE followed by a conversation with Chef Tu, Chef Kevin Tang of Claws of Mantis, Chef Trung and Vy of Co Nam — moderated by Anne-Mary Pham of SDBH Podcast and An Choi Pop Up. Other highlights include an introduction to OACC’s team and a taichi lesson led by OACC’s Board Member, Evelyn Lee. Each attendee will also take home a staff curated map of “must-eat/see places” of Oakland plus a parting gift of bánh ít tôm thịt (Vietnamese little cake made with pork and shrimp) courtesy of EatingSaigon! and single-serve packets of Mr. Espresso Steeped Coffee.
Due to COVID-19 safety and precautions, the max capacity for this event is 80 guests, and masks are required at all times inside OACC. Please register in advance to attend.
OACC’s mission is to build vibrant communities through API arts and cultural programs by fostering inter-generational and cross-cultural dialogue and understanding, community collaboration, and social impact. Pre-pandemic, OACC was an affordable incubator for small businesses; a safe space for community organizations to gather; and a cultural hub for classes, public events, and exhibitions. This event will provide a chance for us to rebuild/recover our place in the community since closing our doors for over 15 months due to the pandemic.
ABOUT THE SPEAKERS
Chef Tu David Phu: Phu is an Oakland, CA-born first-generation Vietnamese-American chef whose family hails from the island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Chef Tu’s family has been producing small-batch artisanal Phu Quoc Fish Sauce, considered Champagne of fish sauces, since 1895.
Chef Kevin Tang: Kevin is a first-generation Asian American from San Jose. He’s previously worked at Mister Jiu’s and most recently as the executive sous of Nari where he created his pop-up Claws of Mantis (CoM). CoM was born out of the pandemic as a way to help pay rent but blossomed into something so much more. Kevin and his team are set to debut a rotating multi-course menu in San Francisco, rooted in Southern Vietnamese cuisine and tastes of Asian American nostalgia.
Chef Trung & Vy: Husband-and-wife duo Trung Nguyen and executive chef Vy Lieou are owners of Co Nam of Polk Gulch in San Francisco and a second location in Oakland focused on Vietnamese street food along with a few options on the higher end. They style Co Nam after the Vietnamese quán nhậu. “It means a place of eating and drinking,” said Nguyen, likening it to a Vietnamese version of a Japanese izakaya or a British gastropub, essentially a neighborhood hangout where residents can stop in on their way home from work, or when they’re just on the hunt for a place to linger in the evening.
Anne-Mary Pham: Anne-Mary Pham, better known as AMP is a first-generation Vietnamese-American from Los Angeles but now calls San Francisco home. She is a retired pop-up chef (An Choi Bep) and co-host of a Bay Area-based food podcast called SitDownBeHungry. You will often find her grinning ear to ear and eating.
