A food truck with a focus on dumplings will roll into town this spring, if all goes according to plan for Rosa Ross of Scrimshaw.
And you can get a taste of the truck’s offering at an upcoming wine and Chinese food pairing dinner at Scrimshaw at 6:30 p.m. on Nov. 14.
“They’re always a best seller,” Ross said of her dumplings, which include pork shumai, chicken and vegetable varieties. “That’s the menu item we sell the most of.”
The November dinner will include an opening reception where guests can sample the dumplings along with a complimentary cocktail. Ross plans to offer pot stickers and skewers on the new truck, which will be a joint venture with chef Greg Ling.
A multi-course dinner will follow paired with wines from Anthony Nappa Wines, Shinn Estate Vineyards, Paumanok Vineyards and Bedell Cellars.
On the menu are decadent items like steamed savory egg custard with Peconic Bay scallops and gingko nuts (scallop season will be in full swing by then), tea-smoked duck salad, shaved Asian vegetables and lotus root and poached cod with classic Hong Kong sweet and sour sauce.
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Ross declined to say what varietals and blends will be paired with those dishes explaining that it will be a surprise for guests.
Tickets are $110 including tax and tip. Click here to make a reservation.
Scrimshaw, which opened in 2004, features a menu as diverse as Ross’ background. A member of one of the oldest Portuguese/Asian families in Macao, she was born and educated in then-British Hong Kong and grew up with the culinary cultures of many countries. She has since traveled widely, living and learning culinary techniques in Europe, Asia, South America and the United States
As for her popular dumplings, Ross said it’s important that she doesn’t skimp while making them.
“I think the key is you have to make the dumplings yourself,” Ross said. “You can’t buy them.”