REVIEW THU NOV 21 2013
Art of Umami in My Kitchen
By Jen Bacher
Have you ever wanted to host a dinner party in your home, but not worry about the actual cooking or cleaning up after? Perhaps you've wanted a personal chef for a special night but haven't known where to start? Enter Kitchensurfing.com - bringing you chefs with vision and talent, for whatever reason you might need one.
My partner and I picked a date, invited 8 friends over, pushed together our dining room and office tables, and gave them our list of food restrictions (pescatarian, coconut allergy). In our case, the Kitchensurfing team picked our chef, and they could not have made a more perfect choice. I communicated with Chef Carlos Dalisay via the Kitchensurfing website, and he came up with menu ideas and we narrowed things down; we also discussed what my kitchen did or didn't have, and what he could expect. I warned him it was vintage Chicago (no dishwasher, no counter space other than our Costco stainless steel island we bought for a song), and that we didn't have 10 matching plates or bowls (he said he would bring his own). While Chef Carlos has a regular gig as a chef de partie (sushi chef) at a steak house in the city, he definitely has his own personal style, and this side hustle is a fantastic way to showcase his talent.
On the day of the dinner, Chef Carlos and his team showed up about an hour before our agreed upon dinner time, as he'd done a large amount of prep work at his own home; they surveyed the kitchen they had to work with, got set up, and got to work. Friends trickled in with bottles of wine, and we hung out in the living/dining room area with my polite-as-she's-capable-of-being-in-the-presence-of-fish dog. All the humans were welcome to peek in on the action when they wanted, and before long it was dinner time.
MENU
ART OF UMAMI
ahi poke
ahi tuna marinated with shallot, green onion, chili garlic sauce, sesame oil, garnish with fresh thin slice radish, seaweed and micro greens.
-
umami soup
shiitake mushroom broth. pickled daikon, seared tofu, garnish with scallions and chili oil.
-
arugula octopus salad
arugula dress with miso dressing, octopus, thin slice radish, pickled red onion, roasted cherry tomato and garnish with micro greens.
-
pan seared salmon
seared salmon sauce with soy ginger glaze, couscous and roasted root vegetables.
-
asian pear with green tea ice cream
asian pear poached with vanilla, a la mode green tea ice cream, cookie crumbs fresh berries and garnish with mint.
Art of Umami in My Kitchen
By Jen Bacher
Have you ever wanted to host a dinner party in your home, but not worry about the actual cooking or cleaning up after? Perhaps you've wanted a personal chef for a special night but haven't known where to start? Enter Kitchensurfing.com - bringing you chefs with vision and talent, for whatever reason you might need one.
My partner and I picked a date, invited 8 friends over, pushed together our dining room and office tables, and gave them our list of food restrictions (pescatarian, coconut allergy). In our case, the Kitchensurfing team picked our chef, and they could not have made a more perfect choice. I communicated with Chef Carlos Dalisay via the Kitchensurfing website, and he came up with menu ideas and we narrowed things down; we also discussed what my kitchen did or didn't have, and what he could expect. I warned him it was vintage Chicago (no dishwasher, no counter space other than our Costco stainless steel island we bought for a song), and that we didn't have 10 matching plates or bowls (he said he would bring his own). While Chef Carlos has a regular gig as a chef de partie (sushi chef) at a steak house in the city, he definitely has his own personal style, and this side hustle is a fantastic way to showcase his talent.
On the day of the dinner, Chef Carlos and his team showed up about an hour before our agreed upon dinner time, as he'd done a large amount of prep work at his own home; they surveyed the kitchen they had to work with, got set up, and got to work. Friends trickled in with bottles of wine, and we hung out in the living/dining room area with my polite-as-she's-capable-of-being-in-the-presence-of-fish dog. All the humans were welcome to peek in on the action when they wanted, and before long it was dinner time.
MENU
ART OF UMAMI
ahi poke
ahi tuna marinated with shallot, green onion, chili garlic sauce, sesame oil, garnish with fresh thin slice radish, seaweed and micro greens.
-
umami soup
shiitake mushroom broth. pickled daikon, seared tofu, garnish with scallions and chili oil.
-
arugula octopus salad
arugula dress with miso dressing, octopus, thin slice radish, pickled red onion, roasted cherry tomato and garnish with micro greens.
-
pan seared salmon
seared salmon sauce with soy ginger glaze, couscous and roasted root vegetables.
-
asian pear with green tea ice cream
asian pear poached with vanilla, a la mode green tea ice cream, cookie crumbs fresh berries and garnish with mint.
Ultimately I don't think we could've asked for a better chef. At the end of the night, the question of which dish did I like best was difficult to answer - the salmon was cooked perfectly, the variety of flavors and textures in the arugula octopus salad was wonderful, the umami soup impressed a friend who would never eat tofu on his own.
Photos of the prep and dinner after the jump, courtesy of Belen Aquino.
REVIEW THU NOV 21 2013
Art of Umami in My Kitchen
By Jen Bacher
for more information and detail review check outhttp://gapersblock.com/drivethru/2013/11/21/kitchensurfing_chicago
Photos of the prep and dinner after the jump, courtesy of Belen Aquino.
REVIEW THU NOV 21 2013
Art of Umami in My Kitchen
By Jen Bacher
for more information and detail review check outhttp://gapersblock.com/drivethru/2013/11/21/kitchensurfing_chicago
Japanese restaurants overseas Promotion Organization
JRO
Exhibited Japan Pavilion in NRA SHOW 2013 in Chicago
The 4th of May 18 to 21
Between , the National Restaurant Association (NRA) main
NRA SHOW 2013 , which according to the U.S. Organized
McCormick Place, Chicago country
Will be held in (McCormick Place)
Has been .
NRA Show is food of the nation's largest -scale
In the relevant trade fair , and about 5,400 m² this year
The 2,100 Sha以from around the world at the venue of
Top exhibitors , visitors enrollment is 100
She went up to 62,000 extra from countries or more ,
The number of visitors has increased for the second year in a row .
This year's 6.8% from last year and even the venue area
The increase , almost 40% of all exhibitors new
From that it was exhibitor , and U.S.
Recovery in the economy slips out from recession
And signs and expectations toward was felt .
JRO is Japan to NRA show -
Out of the (JAPAN Pavilion) Pavilion
The reason for exhibition it becomes the sixth consecutive year this year ,
Exhibition area of about 390m ² of the largest ever .
Thanks or you've been every year exhibitors ,
JAPAN penetrates gradually to visitors ,
The Japan Pavilion in particular this year
Participants to come doing the aim is more common
Were .
The entire tape of the Japan Pavilion
Similarly example year Ma " umami " Der
Ri , kitchen equipment and food and food supplier
Manufacturers come together , eating out of the United States
Japanese food , food chain towards the
In order to appeal to quality and charm
I suggested a varied menu .
JRO
Exhibited Japan Pavilion in NRA SHOW 2013 in Chicago
The 4th of May 18 to 21
Between , the National Restaurant Association (NRA) main
NRA SHOW 2013 , which according to the U.S. Organized
McCormick Place, Chicago country
Will be held in (McCormick Place)
Has been .
NRA Show is food of the nation's largest -scale
In the relevant trade fair , and about 5,400 m² this year
The 2,100 Sha以from around the world at the venue of
Top exhibitors , visitors enrollment is 100
She went up to 62,000 extra from countries or more ,
The number of visitors has increased for the second year in a row .
This year's 6.8% from last year and even the venue area
The increase , almost 40% of all exhibitors new
From that it was exhibitor , and U.S.
Recovery in the economy slips out from recession
And signs and expectations toward was felt .
JRO is Japan to NRA show -
Out of the (JAPAN Pavilion) Pavilion
The reason for exhibition it becomes the sixth consecutive year this year ,
Exhibition area of about 390m ² of the largest ever .
Thanks or you've been every year exhibitors ,
JAPAN penetrates gradually to visitors ,
The Japan Pavilion in particular this year
Participants to come doing the aim is more common
Were .
The entire tape of the Japan Pavilion
Similarly example year Ma " umami " Der
Ri , kitchen equipment and food and food supplier
Manufacturers come together , eating out of the United States
Japanese food , food chain towards the
In order to appeal to quality and charm
I suggested a varied menu .
SHIITAKE MUSHROOM BURGER
- pattie are made with shiitake mushroom, ground beef, dashi, soy sauce, garlic, onion, salt and pepper.
- picked fresh cabbage ( rice vinegar and miso)
- fresh tomato
- miso aioli
- brooch seaweed sesame bun
Sushi Chef at Mastro's Steakhouse of Chicago
Private/Personal Chef at Art of Umami / Kitchensurfing
Chef Carlos Dalisay. (center)
Shiitake mushroom burger that was proposed by.
Carlos Dalisay also did a cooking demonstration of bonito salmon spaghetti, his new way of interpretation of "umami" and a different perspective to enjoy and understand "umami" in other cuisines as well.
Japanese restaurants overseas Promotion Organization
JRO
Exhibited Japan Pavilion in NRA SHOW 2013 in Chicago
link: file:///home/chronos/user/Downloads/NRA%20SHOW%202013%20-Japan%20Pavilion-%20(1).pd
Private/Personal Chef at Art of Umami / Kitchensurfing
Chef Carlos Dalisay. (center)
Shiitake mushroom burger that was proposed by.
Carlos Dalisay also did a cooking demonstration of bonito salmon spaghetti, his new way of interpretation of "umami" and a different perspective to enjoy and understand "umami" in other cuisines as well.
Japanese restaurants overseas Promotion Organization
JRO
Exhibited Japan Pavilion in NRA SHOW 2013 in Chicago
link: file:///home/chronos/user/Downloads/NRA%20SHOW%202013%20-Japan%20Pavilion-%20(1).pd