Page 16 - 2025年11月號

KITCHEN COMRADES
cultural identity. We talked childhood
and how our tastes are crafted by family
Henry had arranged for me to cook with
and community, about how those tastes
a couple of other chefs at his restaurant
become so deeply rooted that they feel
Wildwood, a sleek, comfortable spot
like the very fabric of our beings.
that specializes in wood-grilled fish and
steaks. Preparing food alongside chefs
in another country is an opportunity
I jump at. Even when we don’t share a
language, the communication through
Of all the brilliant food we’d enjoyed, the
meal we ate at a food kitchen established
food — the way we handle it, the way we
them delivered to those in need.
combine flavors, the way we work with
We climbed the stairs to the second
by Rotarians in Taipei was one of the
story meeting and teaching facility and
most memorable. The enterprise started
fire — is fluent and full.
Jarry Liu, Wildwood’s chef de cuisine,
out in 2016 as a service project to reduce
found spots around the table. When I
opened the paperboard box that was
built a wood fire for us to cook on. Rotar-
food waste by salvaging leftover produce
and turning it into meals for low-income
ian Jay Liu had driven up from Taichung
set in front of me, the careful beauty
families, older adults living alone, and
the cooks had created greeted me
to be my other comrade in the kitchen
and attend the Rotary meeting happen-
others. Through a Rotary Foundation
like a broad smile. The flavors were
so simple, so homey, so perfect. They
global grant, the members transformed
ing at the restaurant later that night. FOOD FROM THE HEART and, with the help of volunteers, get
I thought chef Jarry was going to an unused city building into a gleaming nourished and filled me with happiness
grill some fish to show off a specialty stainless steel kitchen where they teach — a happiness particular to all food
at Wildwood, but he couldn’t stay away unemployed people to make box lunches, made with love.
from the chicken cockscombs I’d found
at the Binjian Market. Before I knew it, cultural identity. We talked childhood
KITCHEN COMRADES
he’d started braising the fleshy crests ૧జΤਞ̋ϋึd
Henry had arranged for me to cook with
from the birds’ heads, and then he gave and how our tastes are crafted by family ሗધ౜ QR code א
them a brief tour on the grill and a lively and community, about how those tastes ɪၣЇ convention.
a couple of other chefs at his restaurant
adornment with pickled red onions and become so deeply rooted that they feel rotary.orgf
Wildwood, a sleek, comfortable spot
cilantro. They were spectacular.
that specializes in wood-grilled fish and
By the time I started grilling my like the very fabric of our beings.
chicken thighs to flavor with a blend of
steaks. Preparing food alongside chefs
herbs, roasted garlic, green chile, and
in another country is an opportunity
lime, chef Jay was deep into another
I jump at. Even when we don’t share a
poultry dish, the famous Taiwanese FOOD FROM THE HEART
three-cup chicken. Its preparation in- Of all the brilliant food we’d enjoyed, the 史，以及食物在文化認同中的
language, the communication through
and, with the help of volunteers, get
volves braising the chicken with sesame
food — the way we handle it, the way we
作用。我們聊到童年，以及我
oil, rice wine, and soy sauce. Then you meal we ate at a food kitchen established them delivered to those in need.
combine flavors, the way we work with
We climbed the stairs to the second
sweeten the reduced cooking liquid to by Rotarians in Taipei was one of the 們的味蕾是如何被家庭及社區
a shiny glaze and garnish the dish with most memorable. The enterprise started story meeting and teaching facility and
fire — is fluent and full.
Thai basil and red chiles. 所塑造，這些味道根深蒂固，
Jarry Liu, Wildwood’s chef de cuisine,
We talked fire and its infinite possi- out in 2016 as a service project to reduce found spots around the table. When I
彷彿成為了我們生命組織的一
built a wood fire for us to cook on. Rotar-
bilities. We talked ingredient proportions food waste by salvaging leftover produce opened the paperboard box that was
and history and the role of food in and turning it into meals for low-income 部分。
ian Jay Liu had driven up from Taichung
set in front of me, the careful beauty
Ԏл౶ၾ Wildwood ٙᄼࢪ୨˂dࡡ˝ደट௡ʿˬર݊༈ֳٙतЍൄf
to be my other comrade in the kitchen families, older adults living alone, and the cooks had created greeted me
and attend the Rotary meeting happen- others. Through a Rotary Foundation like a broad smil
NOVEMBER 2025 ROTARY 41
出自愛心的美食e. The flavors were
ing at the restaurant later that night. global grant, the members transformed so simple, so homey, so perfect. They
則專程從台中開車上來，擔任
在我們享用過的所有絕妙美食
個袋子，我們便回到了車上。
I thought chef Jarry was going to an unused city building into a gleaming nourished and filled me with happiness
我們無法插隊，但可以外帶。
我在廚房的另一位戰友，並參
中，在台北由扶輪社員設立的
grill some fish to show off a specialty stainless steel kitchen where they teach — a happiness particular to all food
我沒想到第一次品嚐這家傳
加當晚在餐廳舉行的扶輪社
at Wildwood, but he couldn’t stay away unemployed people to make box lunches, 惜食廚房所吃的那一餐，是最
made with love.
奇餐廳的美味，竟是在一輛時
from the chicken cockscombs I’d found 例會。 令人難忘的。這項計畫肇始於
at the Binjian Market. Before I knew it, 我原本以為劉建志主廚 2016 年，最初是一項服務計
尚的黑色豪華轎車後座，但我
he’d started braising the fleshy crests 會烤一些魚來展示 Wildwood 畫，目的在募集剩餘的食材，
已迫不及待想把酥脆現炸的油
from the birds’ heads, and then he gave 的特色菜，但他忍不住對我 將其製作成餐點，分發給低收
條，浸入溫熱的豆漿中 ――
them a brief tour on the grill and a lively 在濱江市場找到的雞冠產生 入家庭、獨居老人及其他有需
這是我嚐過最美味、最香濃的
adornment with pickled red onions and
豆漿之一。
cilantro. They were spectacular. 了興趣。還沒等我反應過來， 要的人，以減少食物浪費。透
By the time I started grilling my 他就開始紅燒這些肉質豐厚的 過扶輪基金會一筆全球獎助
廚房戰友
chicken thighs to flavor with a blend of 雞冠，然後再放在烤架上短暫 金，社員們將一棟閒置的公
herbs, roasted garlic, green chile, and 炙烤，最後以紅蔥頭及香菜點 有建築改造成一個明亮的不鏽
Henry 安排我與另外兩位主廚
lime, chef Jay was deep into another 綴。那味道，精彩絕豔。 鋼廚房，他們在那裡教導失業
在他的餐廳 Wildwood 一起烹
poultry dish, the famous Taiwanese 當我開始烤我的雞腿肉 者製作便當，並在志工的協助
飪。這是一家時尚舒適的餐
three-cup chicken. Its preparation in-
廳，專營原木燒烤的魚類及牛
volves braising the chicken with sesame 時，我用香草、烤大蒜、青辣 下，將餐點送給需要的人。
排。我總是欣然接受與異國主
oil, rice wine, and soy sauce. Then you 椒，及萊姆的混合物來調味； 我們爬上樓梯，來到 2 樓
廚並肩料理的機會。即使我們
sweeten the reduced cooking liquid to 而此時，Jay 主廚則全心投入 的會議及教學設施，並在桌子
a shiny glaze and garnish the dish with 於另一道家禽料理 ―― 著名的 周圍找到位置坐下。當我打開
語言不通，但透過食物 ――
Thai basil and red chiles. 台式三杯雞。這道菜的製備過 放在面前的紙盒便當時，廚師
我們處理食材的方式、結合風
We talked fire and its infinite possi-
味的巧思、以及玩轉火候的技
bilities. We talked ingredient proportions 程包括用麻油、米酒及醬油燉 們精心製作的美麗餐點像一個
巧 ―― 所進行的交流，都流
and history and the role of food in 煮雞肉。接著，將收乾的湯汁 燦爛的笑容向我打招呼。那味
暢而豐富。 熬煮成晶亮的釉狀醬汁，最後 道如此簡單、如此家常、如此
Wildwood 的廚房總監劉 用九層塔和紅辣椒點綴。 完美。它滋養了我，並讓我充
NOVEMBER 2025 ROTARY 41
建志為我們升起了燒烤用的木 我們暢談火的無窮可能 滿幸福感 ―― 一種源自於愛
柴火焰。扶輪社員劉恩杰 Jay 性。我們討論食材的比例、歷 心的美食所特有的幸福。
14 臺灣扶輪 2025.11