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Metro C569LSFSU C5 6 Series Heated Holding Cabinet, Full H, Universal Slides, Solid Door
$3,533.28


Metro C569-SFS-LPFS C5 Full Height Pass Thru Heated Holding Cabinet, Stainless, Solid Doors, Lip Load
$3,844.80


Rubbermaid FG459300 RED Red Single Full Extension Drawer, Fits 4520-88 & 4546
$62.41


BUNN-O-Matic 27350.0001 Vacuum Pitcher, 1.9 Liter, Glass Liner
$69.90


BUNN-O-Matic 34400.0002 Ambient Liquid Coffee Dispenser, Scholle 1910LX Connect 25:1-45:1
$1,779.84


World Cuisine A49830AH Mandolin Crank
$13.41


American Metalcraft 1139 39 in Wood Pizza Peel, 11 x 11 in Blade, Short Handle
$14.40


Manitowoc Ice ID-0602A-261 Ice Maker, Full Cube, 650-lb/24-Hr, Air Cooled, 208-230/1 V
$2,750.00


TRUE Refrigeration TA1RRT-1G-1S Pass Thru Refrigerator /w Glass & Solid Doors, Ramp, 37-cu ft
$5,135.83


Metro 1WS18C Super Erecta Chrome Shelf Support For 18-in Shelf
$16.94



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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