I know there's a handful of Utah sushi caterers, but I think the concept of catering sushi in Utah is just starting to really catch on. Having a sushi chef cater a private sushi party in your home is something I love doing. I love making sushi for smaller groups in their homes. I get to be more creative and get to know the people I serve better.
Had a great turn out for the sushi class last night at Orson Gygi for Fiscal Networking. We had some escolar that was flown in from Santa Barbra. Made some unagi rolls with our latest coconut lemon grass curry sauce. Special thanks to Cory Lee and every on that showed up
Had a full class of 15 students at our sushi class at Thanksgiving Point. We made a bunch of restaraunt rolls like the playboy roll, dragon roll, and vegas roll. We plowed through 20 cups rice, 5 lbs of salmon, 5 lbs of tuna, and 40 shrimp tempura. Very impressive.
We recently catered an event for a client that loves Japanese and Italian food. I came up with some original creations and the results were a big hit. The first was a Tender Loin Carpaccio on a crostini served with cilantro aioli, parmesan, yuzu juice (citron) and Kaiware (Daikon Sprouts).
Another twist on the classic "caprese". Cherry tomato, fresh mozzarella, with Aojiso (Japanese Basil). Instead of balsamic vinegar we used Japanese sushi rice vinegar, olive oil and fresh cracked pepper. I call it the "Caprese Japonese"
Prosciutto wrapped Japanese pear.
Some people love shopping for shoes, I love shopping for food and food gadgets. Today, I went shopping for a party we're catering tomorrow. I bought some imported Italian black truffles for some Lobster ravioli with black truffle butter cream sauce. Prosciutto di Parma. to wrap around some fresh juicy Japanese pear. I also bought a red stainless steel foamer that takes CO2 cartridges to make some whipping cream and Uni foam to put on top of sushi rolls. Oh yeah baby! I can't wait for tomorrow. I'll be sure to post some photos of the event.