Washoku with Guest Chef Elizabeth Andoh 2.11.13

 

Washoku with Guest Chef Elizabeth Andoh 2.11.13

Elizabeth_AndohGuest Chef and author Elizabeth Andoh joined us in the kitchen on Monday to create a delicious Washoku style supper. She was in town promoting her new book, Washoku, as described by Ms. Andoh, is an integrated approach to achieving nutritional balance and aesthetic harmony at table; both a culinary philosophy and a set of practical guidelines for preparing food. Although the origins of washoku are deeply rooted in Japanese culinary history and habits, anyone can prepare handsome, wholesome food by applying washoku principles to their own cooking.


 Menu

Hors D’Oeuvres

Tonkatsu
bite sized pork cutlets

Lemon-Garlic Edamame
gourd chips

Kabocha Pumpkin Croquettes

01
Chirashi Soba
nopale, natto, carrot, enoki mushroom, daikon kimchi

02
Roasted Corn Miso
lobster dumpling 

-or-

Roasted Corn Miso
wild mushroom dumpling

04
Rice
temari and inari sushi, sweet rolled omelet

05
Flash-Seared Steak
with two sauces

-or-

Seared Tofu Cake
with two sauces

06
Sorbet
creamy yuzu, shiso chiffonade

07
Spanish Mackerel Sashimi
shredded cabbage

-or-

Skewered Miso Medallions
shredded cabbage

08
Sweet Bean Pancake
a la mode, brown sugar syrup


omlette_sushi

Washoku

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