At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.
The only acid I’ve been dropping is the kind you find in late-summer tomatoes and early-autumn apples, and my idea of a jam band…
Japanese kaiseki with a French twist.
Along with mouth-watering food displays, festive red lanterns made in Japan’s Fukushima Prefecture and cherry blossoms suspended in ice decorated Grand Central Station’s Vanderbilt Hall last night, as part of the gala to kick off Japan Week.
Trailblazing farmer Rick Bishop has caused city cooks to swoon for twenty-five years.