Teishoku Dinner with Chef Nadina Keller
Chef Nadina Keller has spent years studying and cooking foods from around the world. Tonight she will share her take on a traditional Japanese meal.
Teishoku meals mimic traditional down-home cooking in that most Japanese families enjoy this style of eating on a daily basis. The placement of the dishes, and even the order in which they are to be consumed are determined, but the rules may vary slightly depending on where you are from and/or individual family traditions.
First Course
Scallops lightly grilled with pea purée, shaved seaweed and wasabi lemon aioli.
Brown butter chawanmushi, ember grilled prawns, flying fish roe and ginger sabayon
Second Course
Wagyu Teishoku
Wagyu gyoza from ribeye.
Japanese Yakitori "Bonjiri" Chicken.
Balinese sea salt.
Wagyu infused shichimi.
Cucumber sunomono.
Kohishikari rice - Japanese style rice.
Fermented Turnips.
Enoki Mushrooms saute with sweet black garlic with fresh mint , ginger and red chili thai peppers.
Third Course
Chocolate Bliss Cake Mousse with a white chocolate matcha tea ganache and Japanese whisky infusion.
THIS IS A DINNER - NOT A COOKING CLASS
Date: Saturday, June 15, 2024
Time: 6:00 PM
Admission: $150
Chef Nadina Keller has spent years studying and cooking foods from around the world. Tonight she will share her take on a traditional Japanese meal.
Teishoku meals mimic traditional down-home cooking in that most Japanese families enjoy this style of eating on a daily basis. The placement of the dishes, and even the order in which they are to be consumed are determined, but the rules may vary slightly depending on where you are from and/or individual family traditions.
First Course
Scallops lightly grilled with pea purée, shaved seaweed and wasabi lemon aioli.
Brown butter chawanmushi, ember grilled prawns, flying fish roe and ginger sabayon
Second Course
Wagyu Teishoku
Wagyu gyoza from ribeye.
Japanese Yakitori "Bonjiri" Chicken.
Balinese sea salt.
Wagyu infused shichimi.
Cucumber sunomono.
Kohishikari rice - Japanese style rice.
Fermented Turnips.
Enoki Mushrooms saute with sweet black garlic with fresh mint , ginger and red chili thai peppers.
Third Course
Chocolate Bliss Cake Mousse with a white chocolate matcha tea ganache and Japanese whisky infusion.
THIS IS A DINNER - NOT A COOKING CLASS
Date: Saturday, June 15, 2024
Time: 6:00 PM
Admission: $150
Chef Nadina Keller has spent years studying and cooking foods from around the world. Tonight she will share her take on a traditional Japanese meal.
Teishoku meals mimic traditional down-home cooking in that most Japanese families enjoy this style of eating on a daily basis. The placement of the dishes, and even the order in which they are to be consumed are determined, but the rules may vary slightly depending on where you are from and/or individual family traditions.
First Course
Scallops lightly grilled with pea purée, shaved seaweed and wasabi lemon aioli.
Brown butter chawanmushi, ember grilled prawns, flying fish roe and ginger sabayon
Second Course
Wagyu Teishoku
Wagyu gyoza from ribeye.
Japanese Yakitori "Bonjiri" Chicken.
Balinese sea salt.
Wagyu infused shichimi.
Cucumber sunomono.
Kohishikari rice - Japanese style rice.
Fermented Turnips.
Enoki Mushrooms saute with sweet black garlic with fresh mint , ginger and red chili thai peppers.
Third Course
Chocolate Bliss Cake Mousse with a white chocolate matcha tea ganache and Japanese whisky infusion.
THIS IS A DINNER - NOT A COOKING CLASS
Date: Saturday, June 15, 2024
Time: 6:00 PM
Admission: $150