Sun 5 Apr 2009 10:23 pm
Diane LaVonne, who runs a cooking school near Pike Place Market is hosting a meal and conversation on “sushi and sustainability” April 20. The event will involve 2+ hours in the kitchen with Kin Lui and Casson Trenor of Tataki in San Francisco, billed as the country’s first sustainable sushi restaurant. (Trenor is also the author of Sustainable Sushi, and runs a site with a handy up-to-date guide on the same.)
Tue 24 Mar 2009 12:26 am
A sukiyaki feast in full swing. (David Dickey photos)
Several weeks ago, we got a note from our friend Eric. It began:
“Real sukiyaki is something to behold. Like shabu-shabu, the raw ingredients (thin sliced beef, napa cabbage, shiitake, tofu, shirataki noodles) are brought to the table and the cooking happens on a hot plate right in front of you. The large shallow pot has a simmering sweet-salty sauce. After cooking in the sauce, you dip each bite in your own bowl of beaten raw egg. This is key, as it cools the food down and adds delicious richness.
I bring this up because I’ve been talking to Taichi Kitamura of Chiso and Kappo about doing a traditional sukiyaki dinner.” (more…)
Posted by Rebekah Denn under Restaurant Meals
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