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!
The hits just keep on coming! Here are some new articles and posts by journalists, bloggers, foodies, enviros, and other sustainable sushi supporters from around the globe:
Much gratitude to Valentina Ryan for her generous and thoughtful review of my book Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time;
Be sure and check out the great piece on the sustainable sushi movement and the restaurants that are leading the charge that Clare Leschin-Hoar (who was also responsible for the article in the Christian Science Monitor a few months back) has written for Slashfood;
High-fives to James Wright, associate editor at Seafood Business, for lending me a soapbox in his magazine’s “One-on-One” feature. Half of the interview is online at seafoodsource.com, and the other half is in the December print issue of Seafood Business.
Flattery will get you everywhere if you’re Brad Spear of the Sustainable Ocean Project and you write a two-part interview piece about my work — I don’t deserve it, but I’ll take it nonetheless! Thanks!
Muchas gracias to Fernando Fernandez, owner/operator of the eco-entertainment website FernTV, for taking the time to talk with me about sustainable sushi and related issues in a short interview;
How incredible was it to see NHK, the Japanese national TV broadcaster, run a prime-time piece on sustainable sushi and the plight of the bluefin tuna? Truly astounding. The piece features two of my dear friends: Sushi Concierge Trevor Corson, and Chef Hajime Sato of Mashiko restaurant.
Although she’s currently based Hong Kong, California girl Krista Mahr still gives props to some hometown boys (Mike Crispino of ISSF, Mike Sutton of the Monterey Bay Aquarium, and myself) in her fantastic article on the vanishing bluefin tuna in Time Magazine;
A hearty mange tak to Vibeke Petersen and the rest of the team at DR2 Udland for giving me the chance to speak to the Danish public via a televised primetime segment about sushi and sustainability;
Free drinks to the folks at sushi.pro for mentioning both my work and that of the Tataki team in their recent list of leaders in the sustainable sushi movement — thanks so much;
No prisoners are taken and no punches are pulled in a recent restaurant review by Stett Holbrook, Food Editor for the Silicon Valley Metro, who seizes the opportunity to preach the good word about the critical state of bluefin tuna;
It’s always nice to hear from Nancy Leson, food writer for the Seattle Times, who spread the word about the newly-sustainable sushi bar Mashiko in her recent article on re-imagined restaurants in the Jet City area;
Hugs to the hard-working team at Save Our Shores in Santa Cruz, CA, for writing a glowing review of their dinner at Tataki Sushi Bar (not to mention for everything that SOS does for the oceans every day);
A similarly positive review of Tataki just hit the web, courtesy of Soledad Bleu Etoile — who also had the opportunity to prepare a wonderful dinner for Hosea Rosenberg, Top Chef winner and burgeoning sustainability champion is his own right, the week before;
And speaking of Tataki, congratulations to chef-owner Kin Lui for being named one of the country’s Top 40 Chefs Under 40 by the Mother Nature Network. It’s great to see Barton Seaver, a huge sustainability advocate and a personal hero of mine, on the list as well!
As the sustainable sushi movement gains steam, more and more progressive and innovative individuals are getting on board. It seems like every time I turn around, there are new chefs, authors, journalists, activists, entrepreneurs, and bloggers raising the flag. With this kind of support, I have no doubt that together we will save both the oceans and the art of sushi.