Best Caviar on the Strip

One of the world’s oldest delicacies is now available at one of Vegas’s hottest spots.

 

After a year of research, Regional Corporate Sushi Chef John Um (and Instagram rock star: check him out @ChefJohn) has debuted SUSHISAMBA’s very first caviar label, featuring traditional and imperial Siberian Osetra. Just head over to the Palazzo – the sister hotel to the Venetian – to taste test SUSHISAMBA’s world-class salt-cured fish eggs.

 

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grilled “marble”

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“The optimal temperature for Wagyu’s flavor release is at 176 degrees F (80 degrees C) & the aroma of peach and coconut is  released”

Wagyu tasting at the “Sake & The City II: Discover Japanese Wagyu” with Youske Yamaguchi

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delicious marble

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“Marbling is influenced by both selective breeding and the time & type of feed”

“Feeding a high amount of cereal grains (corn or barley) will provide optimal marbling”

 

A5 grade Wagyu at the “Sake & The City II: Discover Japanese Wagyu” with Youske Yamaguchi

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dynamic duo

Sushi + Bar

Crafted by Chef John, we present a caipirinha refined and redefined: Leblon Cachaca, yuzu cordial, St. Germain, splash of sparkling Moscatel, Cave Amadeu, and a couple drops of Grenadine! Then, paired with a sake-mirin-soy marinated salmon topped with Leche de Tigre purée. Now, this is what happens when bar meets sushi at SUSHISAMBA Las Vegas!!!

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marine and be seen

Pan fried Peruvian bay scallop

What’s going down at the Strip? Here’s a Panko-fried fried Peruvian Bay scallop, torched with yuzu-miso butter, wasabi tobiko, fresh wasabi foam, and miso-salt coated chive made by our very own Chef John.

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Sweet Summer

From Michelle at SSPark: Agave cake drizzled with agave syrup topped with a strawberry rhubarb compote with edible flowers, tofu crema, and garnished with rhubarb chips. Ah, summer.

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Chamomile-Melon Soup

If summer was a soup it would taste like…

Gooseberries, red plums, kiwi, edible flowers, and balls of watermelon and cantaloupe – topped with lychee sorbet and garnished with gold leaves. Finished with chilled chamomile-melon soup… poured table side.

Spoon cheers go to Michelle from SS Park.

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Fiesta Virgen del Carmen

A brief history lesson to honor the Peruvian roots of SUSHISAMBA!

Fiesta Virgen del Carmen is a 4-day festival that takes places in Paucartambo, Peru. July 16 is the central day when the Virgin Carmen (shown above) is paraded around the town, blessing all spectators and keeping demons away. This is all represented through cool dances and brightly colored costumes.

Photo props to: http://www.apus-peru.com/trip-planning/virgen_of_carmen.htm

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It All Comes Down to the Ingredients

I’m a big believer of using high quality ingredients, and can always count on great results when I am confident with what I put in to a dish. Whenever I can, I shop at the farmers market – Union Square in NYC has a great one. This time of year is my favorite to explore all that the farmers markets has to offer and try different ingredients, especially when I can be in the sun!

If you’re a first-timer to the farmers market, here are a few helpful tips from the Union Square Farmers Market website.

The Union Square Farmers Market

(photo thanks to: daleschierholt.blogspot.com)

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Perú Sabe: Cuisine as an Agent of Social Change

“Perú Sabe: Cuisine as an Agent of Social Change” is an upcoming documentary featuring world-renowned chefs Ferran Adrià and Gastón Acurio who join together to show how new recipes and culinary education/human development is progressing in Perú through gastronomy. The documentary explores how food can bring people together from all around the world to create social change. As Gastón Acurio explains, “The power of cuisine is finally used not only to cheer up the people who eat the food, but mostly, to transform the lives of the people who surround it.”

The documentary will be released in the Fall of 2012. Can’t wait.

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