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Metro BC162734BK BC Series Utility Cart, 3-Shelves 18 in x 28 in, Swivel Casters, Black
$123.36


Metro 12WS32C Wall Kit - 12 in D x 36 in W
$59.71


Metro C515-HFC-L C5 1/2-Height Heated Holding Cabinet, Clear Door, Lip Load Slides
$1,413.98


Metro C515-PFC-4 C5 1/2-Height Heated Proofing Cabinet, Clear Door, Fixed Wire Slides
$1,307.30


Metro C515-HFC-U C5 1/2-Height Heated Holding Cabinet, Clear Door, Universal Slides
$1,372.75


Metro C515-PFC-L C5 1/2-Height Heated Proofing Cabinet, Clear Door, Lip Load Slides
$1,413.98


Metro C515-CFC-L C5 1/2-Height Heated Proof & Hold Cabinet, Clear Door, Lip Load Slides
$1,488.78


Metro C515-HFC-4 C5 1/2-Height Heated Holding Cabinet, Clear Door, Fixed Wire Slides
$1,307.30


Metro C517-CFC-4 C5 3/4-Height Heated Proof & Hold Cabinet, Clear Door, Fixed Wire Slides
$1,485.38


Metro C517-HFC-U C5 1 Series Heated Holding Cabinet, 3/4 Height, Universal Wire Slides
$1,481.98



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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