Top Knot, the modern American restaurant with Asian roots that features sharable plates with market ingredients and flavors from Southeast Asia, Latin America, and Japan, along with Chef Tyson Cole (Hai Hospitality), Aaron Franklin (Franklin Barbecue) and Jesse Houston (Saltine restaurant, Jackson, MS).
” Uncommon Ramen builds from the amazing experience we had creating ramen with the chefs in our series last summer” comments Chef Hernandez. “We’ve invited some incredible chefs to collaborate with this series and I can’t wait to see what we come up with in the kitchen.”
As a nod to the popular Summer Ramen Night Series and the Fall Street Food Series, Top Knot introduces “Uncommon Ramen,” as a 3-night-only winter series, as a nod to the creative ramen styles to come. Ramen will sell for $15 and a portion of the proceeds benefits No Kid Hungry. Cider from Bishop Cider will be offered for pairing.
Kicking off the collaboration will be Executive Chef of Hai Hospitality Tyson Cole, with Aaron Franklin of Franklin Barbecue (February) and Jesse Houston of Saltine (March) rounding out the series.
Scheduled ramen events:
Monday, January 30, 5 p.m. with Chef Tyson Cole, Hai Hospitality
Inspired by Cole’s recent trip to Japan, Chefs Hernandez and Cole will showcase Spicy Yuzu Ramen featuring shio chicken broth, confit pork belly, cured egg 63, fermented chili and nori. In addition, two types of Japadogs will be available:
- Kimchi Cheese Dog: bacon stewed kimchi, nacho cheese, crispy fried onions
- Banh Mi Dog: chicken liver pate, cilantro, cucumber, pickled carrot, TK-racha, mayo
Monday, February 27, 5 p.m. with Chef Aaron Franklin, Franklin Barbecue
Ramen details to come.
Monday, March 27, 5 p.m. with Chef Jesse Houston, Saltine
Ramen details to come.
