My sincerest apologies to you if you have a keen fondness for or an emotional attachment towards Media Monday, because this Monday you are getting a dose of Tasty Tuesday.
Last night I attended an incredible event at the Hotel School organized and hosted by several friends and classmates. Chef Matt Hoyle from Nobu 57 in NYC prepared an Asian fusion meal, utilizing students as his sous chefs. My friends enrolled in the Guest Chefs class either played a back-of-house or front-of-house role. They spent the past few days (and months) slaving away in the kitchen, designing the space, and organizing and coordinating the event logistics.
The event started at 6pm with a cocktail hour in the Hotel School’s Beck Center. The hors d’oeuvres included king crab tacos, short ribs with onion salsa, salmon shiitake with yuzu soy garlic, and cauliflower and asparagus yasai zuke. With the exception of the salmon, that I didn’t try (I don’t eat raw or smoked fish), the hors d’oeuvres were delicious. The short ribs were phenomenal!
After cocktail hour we took our seats in the Park Atrium which had been transformed from a school into a beautiful dining atmosphere. Over the next 3 hours, we enjoyed several courses. The menu paired classic Nobu flavors with several white and red wines. Here is the menu from the meal.
Although this was not my first time eating Chef Hoyle’s food, I was still captivated by his ability to take simple proteins and enhance the flavor of the food with his combination of sauces. The wasabi sauce on the lobster was delicious as well as the caramel on the dessert (it was brought in from Japan for the chef to use). Each wine pairing enhanced the flavor of the course. The only wine I did not enjoy was the second chardonnay served with the lobster. It was too sweet.
All in all it was a great event with great people and food. Maybe Drew Nieporent should consider Ithaca for his next Nobu…