Monthly Archives: March 2011

a drawing by koji

the culinary team | 03.30.2011 - 4:35 PM

Of me working on food cost in the office…

Ohhhh, Koji. You’re quite the artist.

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Saturday Night = B3

the culinary team | 03.26.2011 - 4:59 PM

Still not 100% sure what a G6 is… But this is a B3 (Big Bottle of Bub). Hello, Saturday…

From Dan at SSrio in Chicago:

“Now that’s what we call a BOTTLE of Veuve!”

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smtg for spring

the culinary team | 03.21.2011 - 8:04 PM

A fresh start to spring…

From Dan in Chicago:

“We’ve been thinking a lot about how to lighten up gunkan for spring – so we formed kani gunkan… cucumber boats filled with king crab, aji amarillo and grape tomato seviche.”


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baked kani gunkan

the culinary team | 03.09.2011 - 6:51 PM

Last night Dan made a great special for SUSHISAMBA rio in Chicago. 2011 is going to be the year of the gunkan….

king crab, serrano, yuzu, aji amarillo, tobiko, cilantro:

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white chocolate semifreddo

the culinary team | 03.03.2011 - 3:46 PM

Last but not least – our new White Chocolate Semifreddo with pistachio powder and wasabi-apple sorvete. The wasabi is true to taste – a nice cut to the sweet neutrality of the semifreddo. It’s been a best seller so far…

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happy birthday, fernando!

the culinary team | 03.01.2011 - 6:05 PM

Happy Birthday, Fernando! BiG WiSheS!

<3  your boh team.

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