The Gohan Society

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Gohan Society Fundraiser Showcased Scholarship Participant’s Menu

On December 7 The Gohan Society presented a one-night-only unique culinary experience with Chef Betty Peña of Pig and Khao at Chakura, a cozy event space above Cha-An Teahouse in the East Village. The sold-out event was an intimate evening that featured a tasting created by Chef Betty, accompanied by a selection of Japanese sake, beer, and tea.

Chef Betty Peña

Chef Betty Peña

A 2017 member of The Gohan Society’s U.S.-Japan Chefs Culinary Scholarship Exchange Program and an alumna of Careers through Culinary Arts Program (C-CAP), a nonprofit organization that educates and guides underserved high school students toward successful careers, Chef Betty spent ten days in Ishikawa Prefecture and Tokyo, learning about Japan’s rich culinary heritage. She applied what she learned in Japan to the menu she crafted for the evening, incorporating her favorite flavors from Japan with Pig and Khao’s Filipino-Thai-accented Southeast Asian fare.

While in Japan as a scholar in Gohan’s exchange program, Chef Betty was struck by the influence of dashi in a variety of flavors for all kinds of dishes. The “flavor bomb” of late-night ramen and thoughtful preparation of street food in Tokyo were also surprising finds for Chef Betty. As a result of her experience in Japan, Chef Betty was able to include different items on Pig and Khao’s tasting menu. Her menu is proof positive of how far-reaching Japanese cuisine is, influencing fine dining and fast casual alike.

Here is the menu, prepared by Chef Betty exclusively for our event.

Sea Bream Crudo In coconut and lime with pickled goji berries

Sea Bream Crudo
In coconut and lime with pickled goji berries

Yakiniku Pork Belly In lettuce cups with pickled vegetables and citrus ponzu dip

Yakiniku Pork Belly
In lettuce cups with pickled vegetables and citrus ponzu dip

Wagyu in a Charred-Fish  Dashi Broth With rice noodles and pickled honji meiji mushrooms

Wagyu in a Charred-Fish Dashi Broth
With rice noodles and pickled honji meiji mushrooms

Chicken Tsukune In tare sauce

Chicken Tsukune
In tare sauce

To see more pictures from this special evening, please visit The Gohan Society’s Gallery.

The Gohan Society would like to thank the following businesses for their support and donations, without whom this event would not have been possible:

  • T.I.C. Group
  • C-CAP (Careers through Culinary Arts Program)
  • Castle Hotel & Spa
  • Central Boeki U.SA., LTD.
  • Daiei Trading Co., Inc.
  • Ito En
  • Japan Premium Beef, Inc.
  • Korin
  • Pig & Khao
  • Sapporo USA
  • True World Foods New York LLC
  • Vine Connections
  • Walter Produce Corp.
  • Wine of Japan
  • Zen-Noh America Corporation
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