Sustainable Sushi Dinner at Nat Geo: March 30, 2011

Posted by Casson in News and Announcements |

 

title=”parade-featured” src=”http://www.sustainablesushi.net/wp-content/uploads/2011/03/parade-featured-300×159.jpg” alt=”Cherry blossoms: the best time of year in DC.” width=”300″ height=”159″/>

Cherry blossoms: the best time of year in DC.

A quick heads-up for all the sustainable sushi fans in the DC area:

In partnership with the DC Cherry Blossom Festival, National Geographic, and Genji Sushi, I will be speaking at a sustainable sushi dinner this coming Wednesday evening at 7pm. I know this is last minute, but as I write this there are still about 30 or 40 tickets left so I wanted to make sure the information was available. Sorry I didn’t put this up on the website sooner.

Anyhow, the menu is spectacular — Miki Willis, the executive chef of Genji, has done remarkable work. Her dinner showcases the principles of sustainable sushi (such as the 4-S Rule, local awareness, and deference to precautionary science) and promises to be a great evening.

1st Course 冷菜/Appetizer
Katsuo Tataki Namerou Kyuri Gunkan/seared Skipjack spicy Miso tartar on a rice cracker, wrapped around with a cucumber strip

2nd Course お造り/Sashimi
Wild Salmon Kombu/Kelp pastrami over Mizuna leaf and julienned Daikon Radish salad with creamy Yuzu dressing, Ikura/Salmon Roe and Itogatsuo/Bonito Slivers on top

3rd Course 汁物/Soup
Kani & Eryngii Tonyu Jiru/Blue Crab and King Oyster Mushroom in soy milk Miso soup

4th Course 旬野菜3品盛合わせ/Local Seasonal Produce Sampler
* Negi & Hotate Nuta/sauteed Leek and seared Scallop with vinegared Japanese mustard Miso
* Beet & Hotate Umezu Ae/roasted Beets and fresh Scallop with Japanese Plum vinegar dressing
* Kale & Hotate Himo Kurumi Ae/blanched Kale and simmered Scallop Adductor with creamy Walnut sauce

5th Course 焼き物・揚げ物/Grilled and Fried
* Sawara Syouga Miso Yaki, Nama Shichimi/grilled ginger Miso marinated Spanish Mackerel with fresh made Japanese Seven Spice
* Murasaki-Imo Tempura, Yakumi/Purple Sweet Potato tempura with tempura sauce, grated radish and chive as condiments
* Shishito Su-Age/oil blanched Shishito Green Chili Pepper

6th Course 鮨/Sushi
Blooming Sushi [4 Nigiri and 2 pieces of thin Roll with beets colored Pink Sushi Rice]
* Bincho Nigiri/Albacore Tuna, grated radish and chive on top
* Fuki Nigiri/Giant Butterbur
* Amaebi Nigiri, Amaebi Kashira Karaage/Sweet Shrimp Nigiri, Masago/Smelt Roe on top, coming with fried Sweet Shrimp Head
* Katakuchi Iwashi Nigiri/marinated Anchovy in garlic oil, Sun Dried Tomato on top
* Aji Fry Hoso-Maki/Panko breaded Horse Mackerel, Shiso leaf and Edamame Hummus thin toll

7th Course 冷菓/Dessert
Sakura Goma Dofu, Shiso Gelee/salted Cherry Blossom and Sesame Tofu Pudding with Shiso jelly on top

There’s wine, too, thanks to the generosity of Wines of Argentina.

I’ll be speaking throughout the evening on a course-by-course basis, so there will be plenty of time to chat, sip wine, and savor the food.

The esteemed celebrity chef and National Geographic Fellow Barton Seaver will be hosting the event, and I’ll be around after the dinner to sign copies of Sustainable Sushi and all that fun stuff. For more info and to purchase tickets, check out the event page.

Hope to see you there!

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