The word “Izakaya” comes from Japanese drinking establishments (sake) which serve food. The foods served tend to be more substantial than say a Tapas bar and are meant for sharing. We are so excited to have Chef Takashi Mizukami come to us from the Dirty Apron in Vancouver. Chef is going to share some of his family’s traditional recipes as well as provide a West Coast inspired menu to satisfy your taste buds!
=0D=0A=Weekend Schedule Friday: Welcome reception: Okonomiyaki Ebi Gyoza. Sake Braised pork belly Seafood Motoyaki with ponzu aioli. Saturday: Dive into the kitchen and spend the morning creating delicious and beautiful dishes: Temaki sushi cones party. Spinach gomae. Prawn sunomono. The lunch will be served followed by a break. The group reconvenes in the afternoon for another few hours of cooking and preparing for dinner: Tuna tataki salad. With ponzu vinaigrette Miso / sake roasted sablefish. Ginger / soy dashi broth. Sake braised pork belly with crispy rice cake and Bok Choy Sunday: Spend the morning eating Dirty apron Eggs Benny with sundried tomato hollandaise and potato rosti prepared by Chef Takashi.
=0D=0A=This is your opportunity to ask Chef any burning questions and connect with fellow students before saying farewell (for now!) Weekend Cookery Package Includes: Welcome Reception Taku Cookery Apron Recipe workbook 1.5 days of instruction All meals (Ensuite Breakfasts, lunch, dinner) 2 nights accommodation 40% off any additional nights stayed
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