In it's profile of Joyce Chen, the Cambridge Cultural Society refers to her as the "Chinese Julia Child. " The groups website contains an overview of Joyce's time in Cambridge, and her contribution to the culinary arts scene. The site also features write-ups on Julia Child, Legal Seafoods, the India Pavillion, and the Cambridge School of Culinary Arts, among others. For more information on the culinary history of Cambridge MA, visits the site's website.

• cambridgehistory.org/discover/culinary/1950-1980.html

At Joyce Chen Food's, we're committed to healthier Asian specialty items. That's why compared to other brands*, our Joyce Chen Gluten Free Soy Sauce contains less sodium. Our outstandingly delicious Joyce Chen Duck Sauce contains lower sodium, and our unique Joyce Chen Mild and Spicy Dipping Sauces contains low sodium. All of these products contain no preservatives, no added MSG, and no food coloring. So if you're concerned about sodium, check out these products at your local retailer. They're also available online. *Less, lower, and low sodium levels on labels are defined by the Food and Drug Administration.

Available in retail stores and online, Joyce Chen's line of Asian spices - Fermented Black Beans, Sichuan Peppercorn, Chinese Five Spice, Star Anise - are featured in many recipes on the Food Network and the Internet. Our wide-mouth pinch jars make it easy to measure quantities. Each jar contains enough spice for numerous recipes. Here's a sample of recipes for each of our spices: Fermented Black Bean: vegetable soup, rice cakes, broccoli, green beans, spicy beef, peppers, black bean sauce, stir fry greens, venison, stingray, asparagus, pork ribs Sichuan Peppercorn: steak, salmon, beef with noodles, chicken, tofu, peanuts, pineapple, Kung Pao chicken, stir fry Chinese Five Spice: chicken wings, edamame, calamari, duck, apple pie, ribs Star Anise: ginger chicken, carrot soup, sweet potatoes, Thai iced tea, cranberry sauce, cider-brined turkey, brisket, rice pudding, pork belly, cookies

• famousfoods.com/joycechenfoods.html

Born on September 15, 1917, the 100th anniversary of what would have been Joyce Chen's 100th birthday is fast approaching. Her second home, Cambridge MA, has celebrated her birthday with "The Festival of Dumplings," in 2012 and 2013. Organized by the Central Square Business Association, a number of area restaurants have participated in a street festival. They have offered their twist on Peking Raviolis, a name coined by Joyce Chen to help familiarize Americans with the traditional potstickers. The Askard, an Irish restaurant, make dumplings with corned beef. Theolonius Monkfish, which offers sushi and Asian fushion, came up with their own unique twist. More detail on the 2013 event is found below:Source: Acton Patch, September 19, 2012Submitted by Jane Keller Gordon Acton Resident Attends Inaugural Dumpling Festival in Honor of His Mother Seven diverse restaurants in Cambridge’s Central Square – from Asian to Indian to Irish to Middle Eastern – joined together on Sept. 15, to celebrate what would have been the 95^th birthday of Joyce Chen , a food pioneer who introduced the dumpling to Cambridge in 1958. Acton-based Stephen Chen, Joyce Chen’s son and president of Joyce Chen Foods, attended the dumpling festival with his niece, Caren, and her two children. “It’s great to see people celebrating my mother’s legacy. Dumplings have become an everyday food in America,” Stephen said. This first annual dumpling fest, “Sometimes a Peking Ravioli is More Than a Dumpling” was the brainchild of Jamme Chantler, owner of the jazz-filled Asian fusion/sushi restaurant, Theolonious Monkfish and Robin Lapidus, Executive Director of the Central Square Business Association. Lapidus and Chantler organized the event by joining with seven other Cambridge restaurants: All Asia, Dosa Factory, Moksa, Pu Pu Hotpot, The Asgard and Zuzu’s. “Cambridge has had two mothers of cuisine, Joyce Chen and Julia Child! I’d never have been able to open my restaurant were it not for Joyce Chen. Before her, Chinese food in this area was Chop Suey and fortune cookies," Chantler said. “Joyce Chen deserves enduring praise and recognition. ” Born in Shanghai in 1917, Chen was well-known for the Mandarin food she served in her Cambridge restaurant, her PBS program, Joyce Chen Cooks , and her cookbook, The Joyce Chen Cookbook . Chen, who coined the phrase, Peking ravioli, was also known for her Peking Duck, Moo Shu Pork, and Hot and Sour Soup. Students and well-known customers, such as John Kenneth Galbraith, James Beard, Julia and Paul Child, and Henry Kissinger, frequented her popular Cambridge restaurant. During the dumpling festival, crowds gathered on the sidewalks in front of these restaurants for $1 dumplings, and a raffle for the “Central Square Peking Ravioli Gift Certificate. ” Each of the seven restaurants created dumplings that represented their type of cuisine. For example, the Irish restaurant Asgard offered dumplings made of corned beef and cabbage. Theolonious Monkfish made traditional Mandarin

JOYCE CHEN'S HOISIN SAUCE, JOYCE CHEN'S GLUTEN FREE HOISIN SAUCEKosher Parve, Non-GMO Soybeans, No Added MSG or Preservatives Joyce Chen's Hoisin Sauce, and Joyce Chen's Gluten Free Hoisin Sauce are great as a BBQ marinade, or brushed it on while grilling. Their sweet and savory flavor adds a wonderful dimension to grilled vegetables, meat, and fish. They're also great in place of ketchup. Joyce Chen's Gluten Free Hoisin Sauce is made with Joyce Chen's Gluten Free Soy Sauce. Enjoy! Joyce Chen's Hoisin Sauce Ingredients: Water, Non-GMO Soy Sauce (Water, Non-GMO Soybeans, Wheat, Salt), Sugar, Vinegar, Molasses, Cornstarch, Apple Powder, Granulated Garlic, Aqua Resin Garlic, Orange Oil Contains: Soy Joyce Chen's Gluten Free Hoisin Sauce Ingredients: Water, Gluten-Free Soy Sauce (Water, Organic Non–GMO Whole Soybeans, Salt, Organic Vinegar), Sugar, Distilled Vinegar, Molasses, Modified Cornstarch (Potato Starch, Tapioca Starch), Dried Apple Powder, Granulated Garlic, Orange Oil Contains: Soy

• joycechenfoods.com/products/gluten-free

Source: www. jamesbeard. org James Beard 2014 AwardsBest Chefs in America Chefs who have set new or consistent standards of excellence in their respective regions. Each candidate may be employed by any kind of dining establishment and must have been a working chef for at least the past 5 years. The 3 most recent years must have been spent in the region where the chef is presently working. Best Chef: Great Lakes (IL, IN, MI, OH) Dave Beran, Next, Chicago Best Chef: Mid-Atlantic (D. C. , DE, MD, NJ, PA, VA) Vikram Sunderam, Rasika, Washington, D. C. Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI) Justin Aprahamian, Sanford, Milwaukee Best Chef: New York City (Five Boroughs) April Bloomfield, The Spotted Pig Best Chef: Northeast (CT, MA, ME, NH, NY, RI, VT) Jamie Bissonnette, Coppa, Boston Best Chef: Northwest (AK, ID, MT, OR, WA, WY) Naomi Pomeroy, Beast, Portland, OR Best Chef: South (AL, AR, FL, LA, MS, PR) Ryan Prewitt, Pêche Seafood Grill, New Orleans Sue Zemanick, Gautreau’s, New Orleans