We’re still recovering from all the cooking, but thank everyone for coming to the Hapa Kitchen BBQ at BKLYNYard! Village Voice has the scoop on what was served, and check out the photos by Nicky Digital.

Some 600 people came through the gates that sunny Saturday evening, and our 250 dinner tickets sold out within the first hour. Our hosts for the event, Finger on the Pulse, the Yard and Nicky Digital, could not have predicted the turnout, and neither could we! We’re just happy everyone who paid got to eat.

a plate in the process: curried potato salad with rosemary and chickpeas with Vietnamese pork meatballs on a bun

“Buffalo” tofu skewers in Korean chile sauce (to be served with a silken and fermented tofu “blue cheese sauce”)

all photos by Lia Bulaong; see more at our Flickr photo pool

Everyone on the Hapa Kitchen team outdid themselves feeding the masses. We had some new hapas on board and friends pitch in however possible, and essentially, an amazing time. Feedback tells us that the Vietnamese-style meatballs were something special (served with nuoc cham-soaked carrots, Chinese hot mustard and five-spice ketchup at the condiments table), and folks seemed to enjoy the Asian twists on barbecue classics like the hoisin chipotle baked beans, honey miso coleslaw and curry rosemary potato salad. Our next event will definitely be on a smaller scale, but we’re excited to get cracking on another hapa-esque menu. Details coming soon!

the event poster