With assistance from chefs Shinoki, Kobayashi and Saito
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Monday, January 12, 2009 Astor Center – 399 Lafayette Street at East 4th Street, side entrance at 23 East 4th street, elevator to 2nd floor http://www.astorcenternyc.com REQUIRED: CHEFS MUST BRING CHEF COAT AND STANDARD KNIVES TO CLASS! ALSO, IF YOU ATTENDED THE PREVIOUS CLASS, PLEASE BRING THE SUSHI TEXTBOOK THAT WAS PROVIDED TO YOU. Space is limited and is based on a reservation system. ——————————————————————————————————— AGENDA 10:30 – 11:00 am – Sushi Lecture, Study * Hygiene Management (review) 11:15 – 1:00 – Hands On, Kitchen
10:30 am – 1:00 pm
* Tuna Cutting Demonstration
Demonstration followed by practice:
* Sea Bream Cutting – 3 piece filleting and slicing
* Fluke Cutting – 5 piece filleting and slicing
* Making Nigiri Sushi
* Additional Sushi Neta (ingredients) for the day:
*
Tuna
*
Striped Bass
*
Salmon
*
Shime Saba – vinegar marinated mackerel
*
Hamachi
*
Shrimp
*
Traditional Edomae Egg Custard – Chef’s Specialty