[Ponte Alto] Beyond Sushi: Culinary Japan From Classical to Modern class

[Sarah Toich]

Smithsonian 

Beyond Sushi: Culinary Japan From Classical to Modern

Sat., May 12, 9 a.m. to 4:30 p.m.




Japanese cuisine has been wowing the rest of the world for centuries, while
Japanese chefs at home have modified their traditional methods to
incorporate new ingredients and new food-preparation techniques. In this
tantalizing, palate-tingling exploration of Japanese cuisine, Iron Chef
Masaharu Morimoto presents culinary demonstrations with a cherry blossom
theme, celebrity Chef Roy Yamaguchi shares cooking tips, and other
specialists place traditional fare and the global culinary exchange in
historical perspective as they provide a spectacular evocation of Japanese
food. Guided tastings of essential Japanese ingredients; dazzling food
demonstrations with tastings; a traditional lunch; and samplings of Japanese
beer, sake, tea, and confectionary take us way beyond sushi and far beyond
fusion to delight aficionados and novices alike.


http://residentassociates.org/ticketing//tickets/reserve.aspx?performanceNum
ber=81553&%25%25STOP%25%25&tmssource=%25%25$Source_Code%25%25
-- 
For you to be successful, sacrifices must be made. It's better that they are
made by others but failing that, you'll have to make them yourself.
Rita Mae Brown