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Gold Medal 2257GA Bag In A Box Oil Pump, Holds (2) 35 lb Oil Bag Units, Heated Tubing, With Door
$873.81


Gold Medal 2258E 120240 Cornado Popping Unit, 48 oz Kettle, Right Hand Dump, 120/240 V
$2,979.90


Metro 1WS14C Super Erecta Chrome Shelf Support For 14-in Shelf
$16.06


Metro C539CFSU C5 Full Height Heated Proof & Hold Cabinet, Insulated, Clear Door, Universal
$2,066.78


Metro MQ1842G MetroMax Q Open Grid Shelf w/ Microbar, 18 x 42-in W
$53.52


Metro C517-HFC-4 C5 1 Series Heated Holding Cabinet, 3/4 Height, Fixed Wire Slides
$1,411.00


Polarware T100P Silverware Cylinder, 4-7/16 in Diameter, Plastic Construction, White
$0.54


Rubbermaid 4870488 Sani Cell Wall Service Dispenser For Toilets/Urinals, Black/Chrome
$94.01


Advance Tabco 7-PS-26 Wall Mounted Sink For The Physically Challenged w/ Soap Dispenser
$1,425.95


Bon Chef 4008S DROS 20-oz Covered Tankard, Aluminum/Dusty Rose
$169.06



Flavors of Japan - A Gastronomic Discovery

photography by Diana DeLucia

On March 5, 2007 the Japanese Food Culture Festival Committee and the Japan External Trade Organization presented “Flavors of Japan, A Gastronomic Discovery” in the Broadway Room of the Marriott Marquis Hotel. The elegant culture and style of Japanese foods was showcased in many different ways throughout the event. Guests experienced the technique and quality that goes into the ceremonial kaiseki cuisine prepared by three of the highest-ranking and most respected kaiseki master chefs in Japan’s culinary world, Masahiro Kurisu, Motoi Kurisu, and Kenichi Hashimoto. The chefs demonstrated how to prepare their favorite and time-honored dishes. Following the kaiseki demonstration, famed culinary genius David Bouley took the stage to share his original cuisine based on Japanese ingredients. Attendees also enjoyed tasting the creations of these 4 talented artists. The evening was a cross-cultural learning experience meant to demystify Japanese food culture by highlighting traditional and contemporary Japanese cooking practices, and how they are being explored by Western chefs.





           

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