 The Hyogo Business & Cultural Center will, together with the American Academy of Chefs and the Association of Japan Master Chefs, be hosting a culinary event never before seen in terms of quality of materials, ingredients and teaching materials. This two part series will be taught and catered by the president of the Japanese Restaurant Association for the USA, Mr. Takeyuki Suetsugu.
Part one will see participants enjoy premium traditional Japanese New Year’s cuisine in a fully catered banquet complete with full commentary and presentations by Chef Suetsugu: "The Heart of Cuisine" (examples of his work are pictured below)
Date: January 6th, 2008 (Sunday)
Time: 11:30A.M. - 4:00 P.M
Venue: The Japanese gardens and residence of Norcliffe House, a 14 acre private property overlooking Puget Sound in Seattle’s most exclusive gated community - Highlands (near Seattle Golf & Country Club.) In addition to the Japanese gardens Norcliffe house also has an English Rose garden and a Greek statue enclosure. (Pictured above)
*In addition to enjoying over 50 items of Japanese haute cuisine, participants will receive a 100 page full color recipe book on Japanese New Years cuisine with photos from Chef Suetsugu (Japanese and English versions available) and an apron from Chef Suetsugu’s restaurant, Bistro Satsuma.
Part two will be in March (date to be determined) at the Culinary Academy facilities at Seattle Central Community College. After enjoying haute cuisine in part one, participants will receive hands on tuition from Master Chef Suetugu on the art, history and techniques of Japanese cuisine (with an evening meal to follow). The class will focus on "nabe mono" or clay pot cuisine involving premium seafood and vegetable dishes
Participation in these events will be limited to 20 people, and will be on a first come, first served basis. The participation cost for this series is $200 per part ($400 in total)
Registration Fee: $200 (per event)
Applications or enquiries should be directed to:
The Hyogo Business & Cultural Center
Telephone: (206) 728-0610
Email: office@hyogobcc.org
Questions about the food or lecture content should be directed to Chef Suetsugu at Bistro Satsuma: (206) 858-5151
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