SUSHI BY CHEF KATE 2011

Today’s HANDS-ON Menu:
California Rolls (Dungeness crab)
Albacore Roll with ponzu and green onion
Veggie Roll
Hand Roll
and one chef’s choice

Please join us in welcoming chef Kate Koo, certified sushi chef and chef instructor.

Chef Kate in action at Zilla Sake House

Kate writes,

“I started making sushi in the summer of 2000 in Tempe, Arizona. From the very beginning I loved it and new that I had found not just a job but a passion. I moved back to Portland the next summer and opened a sushi bar where I worked for three years. Over 11 years I have made sushi in Arizona, Oregon, Washington, and Hawaii, and in many different environments. I have done the majority of my training under two Japanese chefs and one Italian! In my 15 years in the service industry I have spent time in hot kitchens and front of the house working essentially every position from dishwasher to management. The diverse nature of my training, being both traditional and unconventional, has allowed me to develop a style which reflects and honors the history and simplicity of sushi and also to evolve with culinary trends. I believe that sushi is not only an ethnic cuisine but an art form. It is a discipline which requires study, practice, and determination. As a woman sushi chef this determination has helped me to push, okay bulldoze, my way into a career which I love.”

Recipes


ALBACORE TUNA ROLE with Green Onion and Ponzu (Futo Maki Style)
CALIFORNIA ROLL WITH CRABMEAT (Ura Maki Style)
SUSHI (TIPS FROM CHEF KATE KOO)
SUSHI RICE
VEGGIE ROLL (FUTO MAKA STYLE)

Private Events

Any of our shows or class experiences can be designed just for your private party. (*) Imagine  having a room of your friends watching and dining during the Dinner Show or with aprons on and hands into the dough during a private PASTA 101 semi-hands-on class. Private experiences can be arranged by speaking directly with one of our representatives. See our CUSTOM EVENTS page to learn more about the possibilities.

 

(*)Private groups of ten or less may join the regular scheduled classes and are expected to pay the regular price per person, gratuity optional.  Groups of 11 or more constitute a private event, and our pricing for those experiences depends upon the date, number in the party, type of experience, and of course, the menu. A service fee is always applied.