The Gohan Society Lecture Series at the French Culinary Institute

Lecture on Tofu by Tofu Master from House Foods America and Cooking Demonstration by Chef Lee Anne Wong

The Gohan Society Lecture Series at French Culinary Institute

WHERE: The French Culinary Institute, 462 Broadway New York, New York

WHEN:  Monday, April 5  3:30 pm – 5:30 pm

Discover tofu as you journey from soybean field to table and explore its transformation from non-GMO (Genetically Modified Organism) bean to ready-to-eat complete protein. Participants will learn about Chef Wong’s appreciation for this super food and pick-up on cooking tips and creative ways to expand on tofu’s incredible versatility.

Lecture: History / Spirit of Japanese Knives /  Types of Japanese Knives and its purpose-designed forms

Hands on Training / Knife Sharpening / Japanese Techniques on Vegetable cutting

Co-host: Kanazawa Daichi / The Ishikawa Organic Foods Export Association

Executive Chef Ben Pollinger of Oceana will use, among other foods, basic Japanese ingredients, all organic, and all from the Kanazawa Region, in a dinner designed to highlight Japan’s organics from small farms.

March 11th, 2010

OCEANA
1221 Avenue of the Americas/49th Street

“Mastering Fish the Japanese Way” is a comprehensive course taught in 8 sessions by Chef Suzuki, the owner of Sushi Zen and one of New York’s most highly respected Japanese chefs.

Chef Michael Anthony of Gramercy Tavern & Chef Craig Koketsu of Park Avenue Winter

Moderator: Julia Moskin of New York Times
Tuesday, February 2, 6:30 PM
Buy Ticket online:

http://www.japansociety.org/event_detail?eid=5405748b

Read an event report from the Executive director, Taeko Takigami (in Japanese)