Egg on Egg on Egg

Egg on Egg on Egg

1st Course : Oysters

It's not everyday you get to work with a chef you absolutley admire.  Chef Akiyama is one of them.  He hails from Miyazaki, Japan and comes from a line of chefs in his family.  After immigrating to the US nearly 20 years ago, I've had the pleasure of knowing Chef Akiyama for over 15 years.  His love for working with quality ingredients is second to none.   On a recent dinner at Sakamai (where Chef Akiyama is the Executive Chef), my guest and I enjoyed a great tasting menu.  Please enjoy the pictures attached.  

2nd Course : Handrolls (Toro and Kanpachi)
3rd Course : Kakuni Slider
4th Course : Egg on Egg on Egg
5th Course : Octopus
6th Course : Beef Tartare
7th Course : Iberico & Potatoes
8th Course : Dessert

Umami Butter Demo for NY Mutual Trading

Umami Butter Demo for NY Mutual Trading

We presented our 3 Umami Butters in front of 45 hungry sales reps and office support staff today. Thank you NY Mutual Trading for the opportunity to showcase our butters.

Lockhart, Texas Eats

Lockhart, Texas Eats

The week leading up to my visit to Austin, TX, I had my heart set for Franklin’s, La Barbeque, and Salt Lick. But upon arrival, I was immediately told to hop in my pickup truck and drive down to Lockhart, TX if I wanted the OG goods.  I was game. I was to visit 2 places.

New York Mutual Trading Co Food Expo

New York Mutual Trading Co Food Expo

The 2017 annual New York Mutual Trading Company (NYMTC) Food Expo took place September 23rd at the Metropolitan Pavilion in Manhattan.

Day 10 in Japan - Shokupan

Day 10 in Japan - Shokupan

Japan is a country made up of 127 million people.  It is a culture anchored on the word, “Kaizen,” which means improvement.  The pursuit of perfection is apparent in everything you see, feel, smell and taste.  Something so simple such as toast is a great example.

Day 9 in Japan - Ramen Part II

Day 9 in Japan - Ramen Part II

Ramen Inoue at Tsukiji

I don’t often get giddy or emotional when eating ramen these days, but I have to say Ramen Inoue in Tsukiji is exceptional.  Their “Chuka Soba,” is what most ramen chefs strive to be.

Day 9 in Japan - Sushi Part II

Day 9 in Japan - Sushi Part II

Up Close and Personal with Sushi

I think the reason I love sushi so much is because you get to meet and interact with the person preparing your food.  You are literally an arm’s length away and the personal experience is second to none in the restaurant dining world.

Day 9 in Japan - Shaved Ice

Day 9 in Japan - Shaved Ice

Having grown up in New Jersey, having Italian Ice readily available was an afterthought.  Meeting your friends at Ritas was a normal thing and just enjoying a cool palate cleansing cup of shaved ice was a birth right.

Day 8 in Japan - Tempura

Day 8 in Japan - Tempura

Tempura Tasting Menu? Hai, onegaishimasu!

The Japanese people have a long history of taking foreign foods and recreating them to suit Japanese tastes. The frying style used for tempura was introduced to Japan in the 16th century by Portuguese missionaries.

Day 7 in Japan - Ramen, Part 1

Day 7 in Japan - Ramen, Part 1

Ramen is somewhat of a cultural obsession here in Japan.

There are an estimated 40,000 ramen shops in the country.  To put this in perspective, there are 34,000 McDonalds worldwide.  

Day 6 in Japan - Little Snacks

Day 6 in Japan - Little Snacks

The snack game in Japan is strong.

Anchored by a myriad of convenience stores across the country, one could easily live off of the big 3 (Seven Eleven, Lawsons, and Family Mart).  My favorite go-to item are the perfectly assembled sandwiches that flank the eye-leveled refrigerated shelves of each of these convenience stores.  

Day 5 in Japan - Sushi Yasuda

Day 5 in Japan - Sushi Yasuda

I love Sushi.  I just wanted to make that clear.

It is impossible not to associate Japan with Sushi.  The moment you tell a friend you are traveling to Japan, their sushi envy starts and you end up talking about it incessantly.  

Day 4 in Japan - Cuisine of Michel Troisgros

Day 4 in Japan - Cuisine of Michel Troisgros

3 Stars since 1968.  Let me say that again.  La Maison Troisgros in Roanne, France has held 3 Michelin Stars since 1968.

Ever since I was a sales rep working my first food industry job at a specialty gourmet distributor in NYC, I read about the legendary Troisgros and always wanted to experience this institution where Nouvelle French cuisine was born.

Day 3 in Japan - Shabu Shabu

Day 3 in Japan - Shabu Shabu

There are many interesting and utterly delicious things to eat in Japan.  Shabu Shabu is one of them.

It is safe to say it is one of my favorite foods to eat and saved for special occasions because it certainly is not priced for everyday.  The premise is, you take very well marbled Japanese beef, slice paper thin and then poach in near boiling broth for about 5 seconds, then dip in a sauce that coats and seasons the meat with flavors your body and mind cannot hold back for more and repeat until your heart’s content.

Day 2 in Japan - Yakitori

Day 2 in Japan - Yakitori

The word Yakitori simply means, “Grilled Bird.”

Simple enough.  But we all know the simplest things on earth are the ones that take a lifetime to master.  And that’s if you are lucky enough to work with the best.

The Perfect Ramen Egg

The Perfect Ramen Egg

I am often asked how do Ramen Chefs make their perfect ramen eggs.  Well, it is part meticulous step by step recipe and part praying to the egg gods.

What is Ramen?

What is Ramen?

I often call it the ultimate bistro dish.  You have Starch, Vegetables, Protein, Balanced Seasonings and Broth all in one bowl.  I can't think of a more perfect single expression of food for a Chef to paint his or her story on.