Just when it seemed like all the details for this year’s Southern Smoke were already known, the organizers drop a major bombshell: David Chang has been added to the lineup of chefs.
The Momofuku mastermind — his restaurant has outposts domestically in New York, Washington, D.C., and Vegas, plus abroad in Sydney, Australia — is coming to Houston with Matt Rudofker, who serves as Director of Culinary Operations at the restaurant. Chang and Rudofker will be serving a 44 Farms Korean-style beef short rib ssam.
Chang and Rudofker are joining an already stellar roster of both chefs, both visiting (John Besh, Ashley Christensen) and local (Brandi Key, Hugo Ortega.)
As Eater Houston previously reported, the funds from this year’s Southern Smoke will be donated to folks in the culinary or beverage industry who have been impacted by Hurricane Harvey. Funds from previous incarnations of Southern Smoke have been donated to the MS Society.
Tickets are on sale online; the Southern Smoke folks say that VIP tickets ($350) are almost sold out, though lots of general admission tickets ($200) remain.