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Hatco UGAL-24 240 24-in Foodwarmer w/ 1-Ceramic Strip & Lights, 240 V
$352.00


Hatco UGAL-24D3 120 24-in Foodwarmer, 2-Ceramic w/ 3-in Space & Lights, 120 V
$597.85


Vitro SBS-300 60 Seaport Barstool, 45-in H, Java
$264.87


Bon Chef S514 European Dinner Knife w/ Hollow Handle, Prism, 18/10 Stainless
$74.61


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


Hatco UGAL-18D6 208 18-in Foodwarmer, 2-Ceramic w/ 6-in Space & Lights, 208 V
$597.85


Hatco UGAL-24 120 24-in Foodwarmer w/ 1-Ceramic Strip & Lights, 120 V
$352.00


Hatco UGAL-24 208 24-in Foodwarmer w/ 1-Ceramic Strip & Lights, 208 V
$352.00


Supreme Metal CRU-60R-7 60-in Challenger Uni-Serv Speed Bar w/ Right Ice Bin, Post Mix Cold Plate
$1,783.80


Market Forge ETP10GNG Convection Steamer, Floor Model, 2-Compartments, 5 Pan, NG
$12,782.25



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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