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. Then, Nicholas, chef du cuisines of the inn came to our table with a plate of very fresh sardines! He had purchased and just received today 80 pound of very fresh...
Read MoreFew corrections on pan zur
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...
Read MorePan Zur, a gem in Tivoli, New York
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 MoreCandied Smoked Salmon?!
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 MoreEssentials of Japanese Cuisine
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...
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