- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/category/foodie-chap/">Foodie Chap</a>

KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.


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(credit: Foodie Chap/Liam Mayclem)

“5 Questions with Chef Sharon Nahm”


Born and raised in Korea, Sharon’s connection to food began with her first food memory, a noodle dish made with a rich dark black bean sauce, delivered by bicycle to her childhood home. This piping hot bowl of noodles quickly became her comfort food. It is a dish she still craves. Sharon’s strong association with her cultural roots, combined with her professional training and experience make her role as chef at E&O Asian Kitchen a dynamic combination of informal know-how and honed skills.

While attending college in the States, Sharon’s passion for food re-emerged. Cooking and baking became a reprieve from the stress of studying, leading to an eventual immersion into anything food-related. After a friend suggested she “do this for a living somehow,” Sharon took notice and less than a year later, was enrolled in the California Culinary Academy. Arriving at the CCA without any professional experience made her time there fresh and exciting. During her culinary training, Sharon developed a passion for the business.

While at CCA, Sharon did short stints as a pastry chef at Stars in San Francisco and as a line cook at Splendido. After graduation, she realized her interest in both the sweet and savory aspects of cooking by accepting her first industry job as a line cook at Lark Creek, Walnut Creek. Eight months later, Sharon was promoted to pastry chef, and then quickly to sous chef. Looking to diversify her experience in other types of cuisines, Sharon took a job as the executive sous chef at Kuleto’s Italian Restaurant where she worked for over four years and expanded her culinary repertoire.

(credit: Foodie Chap/Liam Mayclem)

Sharon took a position at E & O immediately after Kuleto’s to once again diversify her experience. She pursued Asian cuisine because it was the food she most loved to eat “off the job”. With so many different ingredients and flavors, this love affair has never ceased. Sharon has been with E & O for six years. While producing high quality dishes in great volume, she is also committed to the farm to table ethos. In her daily routine, Sharon oversees the operations of the kitchen, the staff, and the menu. She loves her position and feels fortunate to be responsible for a menu that is so close to her roots.

Chef Nahm and I met recently at E & O for our foodie chap chat. We talked about her colorful culinary journey, about Chinese New Year traditions plus about an upcoming party “ONE NIGHT IN BANGKOK” (March 15th 9pm – 2am) hosted by yours truly with DJ Frenchy Le Freak. We hope to see you there.

Enjoy the chat and the knockout recipe.


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KCBS Foodie Chap Podcast:


(credit: Foodie Chap/Liam Mayclem)

Chef Sharon Nahm’s Long Life Noodles with Beef and Mushrooms


8 oz Beef sirloin, cut into 1” strips
1 tsp Cornstarch
1 tsp Sherry Wine
½ tsp Sesame oil
1 Tbsp rice bran oil
1 cup sliced king trumpet mushrooms
½ cup yellow onions, thinly sliced
2 Tbsp scallions cut into 1” strips
2 Tbsp red fresno chilies, seeded and sliced thin
12 oz cooked and cooled cellophane noodles (tossed in touch of oil to prevent sticking)
4 oz chicken stock
4 oz prepared sauce (see below)
Toasted sesame seeds for garnish

In a bowl, mix together the beef, cornstarch, sherry wine, and sesame oil. Let marinate for 1-2 hours refrigerated.

In a very large sauté pan or wok, heat over high heat, add the rice bran oil and swirl around pan. Gently place the marinated sirloin into the hot pan and spread out into one layer. Let brown for 1 minute, add the onions and mushrooms. Stirring occasionally, cook until the onions soften and mushrooms begin to brown. Add the chilies and scallions and continue to cook for another minute. Add the noodles and chicken stock. Stir together and let the stock reduce to almost dry. Add the sauce, stir together to fully combine all of the ingredients. Once the sauce is fully absorbed, remove from heat and serve immediately. Garnish with toasted sesame seeds.

Long Life Noodle Sauce:

2 tsp Ginger, finely minced
2 tsp Garlic, finely minced
1 Tbsp cane sugar
2 Tbsp soy sauce
¼ cup sweet soy sauce (ABC brand)
2 Tbsp lime juice
2 Tbsp fish sauce
2 tsp toasted sesame oil

Whisk all of the ingredients together.

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