So what does this mean? Late night hours! Two am on weeknights and 3 am weekends. Getting Bigger…Come May Hank’s Oyster Bar will double in size, adding a bar & lounge as well as a private dining room. The Pork Belly Kushiyaki, made with North Carolina pigs and cooked sous vide for several hours, is Kushi’s best-selling menu item averaging monthly sales of approximately $7,500.00. Running Indefinitely: Kushi Izakaya & Sushi will donate 100% of the sales of its popular Buta Bara Kushiyaki (Pork Belly Kushiyaki) to the Japanese Red Cross to support earthquake and tsunami disaster relief in Japan. It was part of the learning process of where food comes from and what is a good way to sacrifice a pig and what is the wrong way to sacrifice an animal for food.”Ĭontinue reading → Tags: bearnaise, capital chefs, French, good stuff eatery, Jack Johnson, spike mendelsohn, the sheppard, We the Pizza Food and Drink, The Daily Feed As the weekend progressed in boot camp, we sacrificed a pig. We were there to learn about the same thing and share ideas. “Not only did I meet him, but I was there as a peer of his. Mendelsohn and 14 other chefs had gathered outside of San Francisco for the boot camp dedicated to bolstering the advocacy work of chefs and musicians. “That was a pinnacle moment of my life where I got to meet a guy that I’ve always looked up to for numerous reasons,” Mendelsohn told me. Soon, everyone ate the pig, and sat around a fire while Johnson played the guitar for hours. A long-time admirer of the folk rock surfer, the chef was over the moon, happy to share secrets of the soup with Johnson and his wife. He used the pig’s head to make a 10-hour cheese head broth for a soup.Ībout halfway through, musician Jack Johnson wandered into the kitchen to check out Mendelsohn’s work. restaurants, and Mickey takes a look into them from his usual seat at the bar in this series, which runs weekly on Thursdays.īack in April during the James Beard Foundation’s Chefs Boot Camp for Policy and Change, Spike Mendelsohn cooked a whole pig for a feast. A lot has been happening recently in kitchens in D.C. We’re revisiting our Capital Chefs feature with a series by music reporter Mickey McCarter.
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