Please join the Princeton Club of Chicago for a private custom-designed chef's tasting menu and exquisite wine pairings featuring co-owner and founder, Larry Tsai '79, of Moone-Tsai wines.

Wednesday, October 18, 2023
6 PM
Union League Club of Chicago
Heritage Room
65 W Jackson Blvd

Larry Tsai ’79 and his wife, MaryAnn, started their own winery as a “fun little project.”  Today, they are full-time vintners at Moone-Tsai Wines, which produces a variety of Bordeaux-style wines in Napa Valley, California.

This is sure to be a special evening of fine wine, fine dining, and lots of fun!  Scroll down to learn more about ULCC Executive Chef Nu, formerly of Shanghai Terrace at the Peninsula Hotel in Chicago.

Reservations are limited - so please reserve early!  To view a short video of photos from the last SOLD OUT event with Larry @ Momotaro, click HERE
Questions?  Contact Charlene Huang Olson '88 at or Sally Metzler-Dunea *97 at


Selected Accolades below, click to explore more here.

2018 Cor Leonis Cabernet Sauvignon
"Rich, seductive, full-bodied, …built like a brick house” 
98 points - Robert Parker

2018 Howell Mountain Hillside Blend
"full-bodied, structured, blackcurrants, chocolate, earth” 
94 points, Jeb Dunnuck

Paige Cuvée Chardonnay
"...opens with delicate scents of white peaches, grapefruit and ripe Bosc pears. The medium-bodied palate bursts with citrus and stone fruit layers, possessing great tension and a silken texture, finishing long and minerally." 95 points, Robert Parker


Larry Tsai '79 featured in the 
Princeton Alumni Weekly


As a first generation Chinese-American boy growing up in the lively North Shore neighborhoods of New York's Long Island, Larry held a peculiar fascination for the "yin-yang" that one might confer upon the daily experience. Indeed, in an environment where conventions frequently compelled forced choices (Yankees v. Mets; Ginger v. Maryann; dim sum vs. lox & bagels; etc.), he often instead strayed to permutations of the many possibilities lying therein, and beyond.

While this fascination might have led him to distraction, he was able to synthesize this into a world view that would prepare him for the many opportunities that awaited him in college, and later, in his professional and personal life. After earning degrees at Princeton and the Stanford Graduate School of Business, Larry embarked on a variegated career that enabled him to indulge his intertwining interests in wine, food, and the arts. By way of his experiences across Fortune 500 companies, and atop emerging gourmet/food/lifestyle enterprises and Napa Valley non-profits; Larry has combined his management skills with a calling to create and deliver extraordinary wines and experiences that support the Moone-Tsai credo.

chef-nu---ulcc-medChef Nu
Union League Club of Chicago Executive Chef

Chef Nu is a big fan of Star Wars and once upon a time had big dreams of being an architect; instead he turned his attention to cooking.  Chef Nu received his education from Cornell University where he received his Foodservice Management Certification and Hospitality Management Master Certification.  He spent much of his culinary career at the Peninsula Hotel where he was the sous chef, chef de cuisine of the Shanghai Terrace, Thai cuisine ambassador, Chinese cuisine ambassador, task-force chef and finally, executive sous chef.  Before his stint at the Peninsula, he held positions in New York at Tavern on the Green, The New York Athletic Club, and the Tuk Tuk Thai Restaurant.  He then became sous chef at the Ritz Carlton Grand Lakes in Orlando, Florida.  He was the owner of the Kan Pou Thai Restaurant here in Chicago for more than two years.
One of his many achievements is being a member of the planning committee for the Royal Thai Consulate of Chicago when Her Royal Highness Princess Maha Chakri Sirindhorn of Thailand visited the city.  Planting, architecture, computers and the study of history and mythology are on his long list of hobbies.  Chef Nu joined the Union League Club in November of last year from the Hard Rock Casino Northern Indiana and has brought fresh ideas and unique dishes to the ULCC kitchen.