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Tablecraft 119A Single Rangette w/ Chrome Plated Finish, 1500W/120V
$141.90


Alto Shaam 500-S 120 Low Temp Holding Cabinet, (6) 12 x 20-in Pans, Stainless, 120 V
$2,032.00


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


Turbo Air TSOS-5 5-Ft Stainless Steel Over Shelf
$264.00


Alto Shaam 1774 Pan Cover
$84.00


Metro 1848PES Polymer Shelving, 18 x 48 in, Blue
$30.55


Metro 5MPBX MetroMax Q Stem Caster w/ Brake, 5 D, 300 lb Cap
$26.88


Metro 5MPB Super Erecta Stem Caster with Brake, 5 Dia., 300 ll Capacity
$24.64


Metro C589-SFS-LPFC C5 Full Height Pass Thru Control Temp, Stainless, Solid/Clear Doors, Lip Load
$4,529.76


Metro C599-SFC-LPFS C5 Full Size Pass Thru Control Temp & Humidity, Stainless, Clear/Solid, Lip Load
$5,011.20



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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