At 5-foot-11 and 215 pounds, Patriots safety Patrick Chung isn't the stoutest guy on the football field. And that's OK because it means Chung can eat whatever he wants, more or less, and not worry about packing on the pounds. "I can get away with eating bad, just in moderation," says Chung. "But I mostly eat a lot of fish and chicken." Tuesday, he joined Blue Ginger chef Ming Tsai at the Ritz and fixed a dish of Chinese-Jamaican jerk chicken — Chung's mom is Jamaican and his dad is Chinese — with dirty fried rice and mango emulsion. It was a fund-raiser for Family Reach, which provides financial support to families of children with cancer. (Among others whipping up dishes were chefs Tiffani Faison, Michael Mina, Frank Kassner, and Deanne Steffen Chinn.) Tsai, who's president of the charity's national advisory board, said he asked Chung to participate because he can cook a little and likes good food. "Side by side, when I tried his jerk chicken and mine, his was better," Tsai says. "There's no shame in admitting that."
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