| DATE: | Sunday, November 8, 2009 |
|---|---|
| TIME: | 5:00 PM to 8:30 PM |
| PLACE: | Culinary Institute of America, 2555 Main St. St. Helena, CA 94574 |
| FORMAT: | A Benefit Gala Dinner |
| SPONSORS: | Center for Japanese Studies, JETRO |
Washoku and Wine
A Benefit Gala Dinner for the Center for Japanese Studies
Culinary Institute of America, Napa, CA
5:00 pm Vinters Barrel Room Reception
Reception Lecture by featured speaker, Prof. Ted Bestor, Harvard Univ., author of Tsukiji: The Fish Market at the Center of the World
6-8:30pm Ventura Center Washoku and Wine
Exclusive 5-course dinner prepared by SF Bay area celebrity chefs
Hiro Sone -- First Japanese chef to own two Michelin starred restaurants -- Terra in St. Helena and Ame in SF St. Regis Hotel; 2003 winner of the James Beard Foundation award for “Best Chef in California.”
Mitsunori "Nori" Kusakabe – Executive Chef at Michelin-starred and Zagat top-5 Bay area restaurant, Sushi Ran in Sausalito; winner of the world 2008 Sushi of the Year Award in London; former executive chef at Nobu in Tokyo and Miami Beach and kaiseki chef at Kyo Kaiseki Juntei in Kyoto.
Shotaro "Sho" Kamio - Executive Chef of San Francisco hot spot, Yoshi's Jazz Club and Japanese Restaurant; winner of the Iron Chef San Francisco title and former executive chef at SF Ozumo.
Ron Siegel - The chef of the Dining Room at the Ritz-Carlton Hotel in SF, which has made Gayot's "Top 40 Restaurants in the US" every year since Siegel took over. The first American "Iron Chef" beating Hiroyuki Sakai in 1998. Former sous chef at the French Laundry, chef at Charles Nob Hill and executive chef at SF Masa's.
Stephen Durfee – Executive pastry chef instructor at the Culinary Institute of America, formerly at Charles Nob Hill and the French Laundry. Winner of the James Beard “outstanding Pastry Chef” award and named one of the “10 Best Pastry Chefs in America” by Pastry Art and Design.
Washoku and Wine Menu
Reception — Small bites
By Ron Siegel (Ritz-Carlton) and Sho Kamio (SF Yoshi's)
DeLoach Chardonnay (DeLoach Winery)
2006 Russian River Pinot Noir (Freeman Winery)
Course I — Chawan-Mushi: Japanese Savory Custard with Maine Lobster and Sea Urchin
By Hiro Sone (Ame/Terra)
2008 Viognier (Miner Winery)
Course II — Abalone with Miso Gelee, Matsutake Mushrooms, Dashi Broth
By Ron Siegel (Ritz-Carlton)
White Wine TBA
Course III — Five Classic Tastes of Nagasaki Hon-Maguro
By Nori Kusukabe (Sushi Ran)
1905 Vintage Merlot (Luna Winery)
Course IV — Wagyu Rib Eye Beef "Shabu-Shabu" Style with Sesame Miso Beurre-Blanc
By Sho Kamio (SF Yoshi's)
Raymond Reserve Cabernet (Raymond Winery)
Course V — Black Sesame Seed Panna Cotta with Buckwheat Sable Cookies and Fuyu Persimmon Salad
By Stephen Durfee (CIA)
Premium Teas from Japan
Phone: 510-642-3156 E-mail: cjs@berkeley.edu
