By the time when we checked in at Wickaninnish Inn, we were salmoned-out. We asked the waiter at the restaurant if the chef today has any interesting, different fish in the kitchen. We also told him that we love oily fish, such as sardine and mackerel. The waiter left our table and we waited without much hope...Read More
Monthly Archives September 2011
Chef Rei Peraza corrected my wrong information about him. Here you are the correct one;
Chef Peraza was born in Caracas, Venezuela, his mother is of Cuban-Turkish decent and his father is from Spanish decent. Unfortunately he never did get a chance to work at Per Se. Sorry for my mistake.
Pan Zur, a gem in Tivoli
Last night we had dinner at a fairly new restaurant in a small village called Tivoli (10 minutes drive to north from Rhinebeck, Duchess County, New York). We had no particular restaurant in mind but we know that there is couple of restaurants which were pretty packed when we drove through the town this summer. We parked our car and stopped at each restaurant to study their menu. One place was pretty packed, but nothing on the menu was intriguing...Read More
Rob Tucker at Budget Car Rental suggested that I should visit a Smoke House, Hardy Buoys, when I asked about how to make the popular candied smoked salmon that we encountered nearly everywhere on the Pacific coast of Canada. It was in Prince Rupert where I was first introduced to this very unique smoked salmon. Unlike the standard salty tasting smoked salmon, the candied variety is cut into chunks and tasted sweet, salty and smoky. Here are some photos of how to make it...Read More
The Essentials of Japanese Cuisine Course is approaching. The dates of the course is October 5th, 6th, 7th, 10th, and 11th, 2011. This 25-hour intensive course is designed to give students a strong foundation in the essential techniques and theories behind Japanese cooking. Students will become familiar with various ingredients, flavors and cooking methods common to Japanese cuisine.
Session 1 (5 hours)
• The role of Kombu, Fish Flakes, Shoyu and Mirin
• Techniques of making Dashi an...
Funny, Fanny Bay Oyster
We, from time to time, enjoy Vancouver Island Fanny Bay oysters at the Oyster Bar at the Grand Central Terminal in New York City, especially in the cold months. I was very excited that on one day we would pass Fanny Bay on our way to Tofino (a West coast tiny village where nature still feels like the one that I enjoyed when I was small). I was determined to try the Fanny Bay oyster in the location where the oysters come from...Read More
Earthquake hit off Vancouver Island yesterday. Hope there was no damage to the area where we have visited. Travel always connects us with wonderful people whom we never have a chance to meet if we are not visiting there. This is about Rob Tucker.
In this photo he is holding his jarred salmon with a big, charming smile. We met Rob at Port Hardy (we took a ferry from Prince Rupert to Port Hardy) where we rent a car to drive around the island at local Budget Car Rental office...Read More
If you have difficulty to find information on five day Essentials of Japanese Cuisine at French Culinary Institute/International Culinary Center, or having a problem of registering it, go to www.frenchculinary.com. Then, click All Courses in NY, then go to Classes for Fun. Looking forward to seeing you! HirokoRead More
International Culinary Center (FCI) is offering additional Essentials of Japanese Cuisine in October. The dates are October 5th, 6th, 7th (Wed, Thurs, Frid), and 10th and 11th (Mon., Wed). If you are not registered yet, I highly recommend it! Here are some of the previous students comments on what did theylike the couse. Thank you very much for giving us a good reaction. Without chef Jiro of Aburiya and chef Masato of 15 East I could not accomplish to this high level...Read More
We spent 4 days at Tofino, a small villege on the sparsely populated upper West Coast of Vancouver Island, where nature is reserved untouched. Here are fishermen in the early morning unloading their fresh catch at the port. It was to strange to hear from them that locals have no access to these fantastic fresh fish. They are all shipped to Vancouver. Then, some of them are shipped back to this villege for locals’ and tourists’ consumption…. Here I saw a humongus rock fish, wild cod and salmon...Read More