Chef Housecall: Dr. Thomas Lo

Dr. Thomas Lo ('08VP&S) shares one of his favorite pasta recipes. 

Join Chef Dr. Lo (a graduate of Yale and the Columbia University Vagelos College of Physicians and Surgeons), an anesthesiologist and chef/owner of Spy C Cuisine Chinese restaurant in Forest Hills, NY for an interactive cooking session. Spy C Cuisine has quickly gained critical accolades from the New York Times and received its first Michelin Bib Gourmand in 2020.

Dr. Lo, who studied at the French Culinary Institute in NY, has appeared on Iron Chef America as a sous chef for challenger chef Mehta against Iron Chef Morimoto. Dr. Lo also demonstrated his cooking skills on several episodes of VH1's show, Let's Talk about Pep with Sandra "Pepa" Denton of Grammy award winning rap group Salt-N-Pepa.

Join Dr. Lo and learn how cook a quick, easy, and delicious spaghetti dish that you can whip up in 20 minutes. Sautéed cabbage with garlic and chili flakes gives the sauce a lot of flavor. Fresh lemon juice and lemon zest brightens up the sauce. Finishing the dish at the end with fresh scallions compliments the shrimp perfectly. The key is balancing the flavors.

Pair this with a glass of your favorite Chianti and you have yourself a world class meal prepared in a short amount of time with a fraction of the cost. Enjoy!

Wine Pairing: Young Chianti - because of its acidity, this wine often based on the sangiovese grape pairs wonderfully with the spicy tomato sauce.

Watch the class here.

INGREDIENTS

Two servings

10 oz Shrimp peeled and deveined

5 oz Spaghetti

4 oz Extra virgin Olive oil

6 oz Green Cabbage, shredded

3 cloves Garlic

1 Lemon

1 bunch scallions, thinly sliced

2 Tablespoons Tomato Paste

3 oz Heavy cream

1 Tablespoons Unsalted Butter

¼ teaspoon Crushed Red Pepper Flakes

2 oz Parmegiano-Reggiano cheese (optional)