SUSHISAMBA Las Vegas Executive Pastry Chef Michael Outlaw dreamed up this decadent dessert in celebration of the New Year. Composed of white chocolate infused Namelaka (Japanese for creamy texture), chiffon cake, carbonated raspberries, raspberry gelée and raspberry Champagne sorbet – what better treat to ring in the New Year?
Our very own “samurai”, Drew Peterson, the Corporate Beverage Director of SUSHISAMBA. The picture was taken in a small mountain town in Japan, where he was taking his sake-smarts to the next level (II) as part of a Master’s degree in sake certification (that can only be accomplished in Japan.)
In addition to learning all about sake, Drew also discovered a lot about Japanese cuisine, especially in regards to the preparation of sashimi. Like Koji, Mere and I – he ventured through Tokyo’s Tsukiji fish market – the largest fish market in the world. The Tsukiji fish market exports fish all over and always has a huge selection of fresh seafood.
We’ll be working with Drew a lot more on the culinary side – including some exciting pairings to go with NYC’s upcoming Restaurant Week.
Mere and I attended the 17th Annual New York Mutual Trading Japanese Food and Restaurant Show at the Met Pavilion. This year’s theme was “Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact.” Watched a knife presention by Tsukiji Masamoto – one of Japan’s most well-known knife masters. We’re on the search for the perfect cups for tea so spent a good amount of time in the dishware section.