Register for Workshop and Tasting at Saveur Magazine!

WORKSHOP IS FULL!

I'm sorry, but this workshop is now full. If you'd like me to email you about the next one (in December), please write me at: harris [at] japanesefoodreport.com

Please join me as I moderate:

Monday, October 26th, from 7 to 9:30pm, at the Saveur Test Kitchen, New York City

With Special Sake Sampling from Boutique Importer Joto Sake

In a culture where eating meat was taboo for a thousand years, vegetarian fare became an essential element of Japanese cooking. No other cuisine prepares vegetables as sublimely and beautifully, with such reverence for the seasons, peak flavor and an ingredient's intrinsic natural state.

Join Chef Masato Nishihara of Kajitsu, New York's acclaimed Shojin-style Japanese vegetarian restaurant, and me, food journalist Harris Salat, for an intimate look at the Japanese approach to vegetarian cooking, presented at the Saveur Magazine test kitchen in midtown Manhattan.

Chef Nishihara will introduce practical, simple and utterly versatile techniques to prepare a multitude of vegetarian dishes-methods perfect for home cooks. Through demonstration and tasting, the chef will help participants understand the umami flavors that inform this cooking; vegetarian varieties of dashi, the fundamental stock; and how to work with ingredients as varied as soba, lotus root, fennel and artichoke.

The workshop will include a special sampling of artisanal sakes with Henry Sidel, president of boutique importer Joto Sake.

• Limited to 20 participants
• Standing only in the test kitchen (no seats)
• $35 per person
• To register, please click the BUY button below and purchase through Google Checkout:

Important notes:

• Registration is non-refundable
• Details for access to the Saveur kitchen will be emailed one week before the workshop

Huge thanks to the team at Saveur for making this possible!

Posted by Harris Salat in Chefs | Permalink | Comments (4) | Email | Print

Comments (4)

One missing detail: where is the Saveur test kitchen? (No help found at their web site.) If it's on the east coast, how about a west coast event as well?

Doug | Posted 12:11 01 October 2009

Doug, I'm sorry I failed to mention that one tiny detail that makes all of the difference! Thanks for your catch. The Saveur magazine editorial offices are in midtown Manhattan. I hope to do more workshops outside New York, too. If anyone has ideas for venues, please email me at harris [at] japanesefoodreport.com.

Harris Salat | Posted 12:20 01 October 2009

How can I sign up? there is no Buy button on this page.

Loretta | Posted 18:31 09 October 2009

Hi Loretta, Thanks for your comment. I'm sorry, but this workshop is full. Please keep an eye out for the next one, which will happen in December... Thanks! Harris

Harris Salat | Posted 20:59 09 October 2009

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