Japan Culinary Essay & Photographs by Charles Nordlander “Are you SURE this is the way?” Even in Japan, a country known for hidden restaurant treasures, my trek to dinner tonight was taking that concept to a whole new level. The sun was setting fast, and as my friend Keiko and I clambered down a steep embankment […]
A Nabe State to a New Year Like in many parts of the world, the early days of January are a welcome respite from the feasting from over the past weeks. While there was once indulgence, now there is restraint. While the pocket book whimpers the waistline groans. It is time for a diet overhaul […]
The Setting Sun of Autumn: Persimmons in Japan As October deepens the nights become longer and colder. Even in the morning the light is the color of weak tea, and the sunsets become more melancholic. It’s the time of year where the world begins its last push of color before the muted shades of […]
Event with Kampai.US to showcase shochu and Japanese ingredients
Chef Chris Jaeckle of All’onda and Chef Koji Hagihara of Hakata Tonton team up to present a ramen/pasta, Japanese/Italian six-course tasting menu with sake and beer pairing. Proceeds benefit The Gohan Society.
Four chefs from Ishikawa Prefecture participated in The Gohan Society’s Chefs Training Program in late January. Oceana, Gramercy Tavern, Daniel, Jean-Georges, and Bouley hosted the chefs for a wonderful cultural exchange through cuisine. A special Chefs’ Night Out event was held at Cherry Restaurant.
The IRS has issued an advance ruling letter confirming that The Gohan Society is entitled to treatment as a public charity under Section 501(c)(3) of the Internal Revenue Code. Accordingly, all donations made to The Gohan Society are tax deductible to the full extent allowed by law.