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Frymaster RE14-2TC-SC 2401 Dual Fat Fryer, 25 lb Each, Computer, TRIAC, Stainless, 14 Kw, 240/1
$6,993.80


BakeMax BMBD036 Semi Automatic Bun Divider/Rounder, Divides & Rounds 36 Dough Balls
$8,994.00


Anchor Hocking F1729 Berlin 13-3/4-oz Beer Pilsner Glass
$173.74


Frymaster SM50GDI LP 35-50-lb Drop In Fryer w/ Snap Action Thermostat, All Stainless, LP
$2,517.90


Rubbermaid FG9C2900 BLA 30 in Heavy Duty Floor Squeegee, Dual Moss, Flex Blade, Universal Handle Socket
$123.26


Rubbermaid FGFGR3616TPCPLCH Recycling Center, (3) 16 Gal, Liner, Fiberglass, In/Outdoor, Charcoal
$861.80


Advance Tabco 9-82-40-18L Sink, (2) 28 x 20 x 12-in D, 18-in Left Drainboard, 18/304 Stainless
$2,296.63


APW Wyott BM-80 240 Built In Hot Food Well, 12 x 20-in Pan, Insulated, 240 V
$207.06


Bon Chef 4007S TERR 14-oz Noggin Tankard, Aluminum/Terra Cotta
$124.85


Bon Chef 5023S CARA 11.5-in Oval Au Gratin Pan, Aluminum/Caramel
$78.50



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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