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Kabooki Sushi hosts Taste America – James Beard Foundation Dinner

The James Beard Foundation’s 10th annual Taste America® culinary series, presented by Capital One, brings together chefs, special guests, and diners from across the country to celebrate the local independent restaurants at the heart of our communities.

In this iteration, some of the nation’s finest chefs and changemakers come together in 20 markets across the United States to represent a shared mission of “Good Food for Good”. This cohort of chefs, known as the TasteTwenty, collaborate throughout the year at chef dinners and walk-around tastings, spotlighting the breadth and unity of culinary creativity across the nation.

Each market with its featured chefs will showcase the centrality of American food culture and celebrate diverse communities, leading the way to a future culinary industry where all can thrive.

On July 12th, Kabooki in Orlando hosted the TastyTwenty dinner for Orlando – an intimate gathering with a multi-course menu created by Chef Henry Moso of Kabooki Sushi in Orlando, FL and Chef Taylor Thornhill of Bateau in Seattle. Chef Henry Moso was most recently nominated for Best Chef – South by the James Beard Foundation Awards in 2022.

The menu reflects their signature styles and highlight the uniqueness of their restaurants and communities.

MULTI-COURSE MEAL CREATED BY

Henry Moso
Kabooki Sushi
Orlando, FL

and

Taylor Thornhill
Bateau
Seattle

WELCOME RECEPTION

Raw Seafood Bar

Gran Moraine Brut Rosé NV

FIRST COURSE

Kaiseki Tasting >

Sea Bream Madai with Mulberry Miso, Yuzu Foam, Fukujinzuke, and Lime Zest

Mizudako > Japanese Octopus with Hokkaido Uni, Yuzu Kosh?, Citrus, and Kinome

Sashimi > Shima Aji, Chutoro, Kanpachi, Kinmedai, and Hokkaido Uni

Oshizushi > Toro Tartare, Nori, Bubu Arare, Chives, and Kaluga Hybrid Caviar

**Dairy-free and nut-free; contains gluten, alliums, and shellfish

Hartford Court Chardonnay 2020

SECOND COURSE*

Shishito Peppers with Bresaola

Beef Liver Mousse with Brick Pastry and Fruit Paste

Carpaccio with Oyster Emulsion and Wasabi

Steak Tartare with Quail Egg, Ikura, and Rice Cracker

Glazed Beef Shank with Elderberry Capers

** Nut-free; contains alliums, dairy, gluten, and shellfish

Freemark Abbey Cabernet Sauvignon 2018

*Alternate second course: Red Lentils with Heirloom Tomato, Strawberry, Vadouvan, and Cilantro Flowers (vegan, gluten-free, dairy-free, and nut-free; contains alliums)

THIRD COURSE

The Yuzu > Whipped Yuzu Ganache with Yuzu, Basil, and Mint Marmalade; Poached Lemon and Lime; Toasted Sesame Seeds; White Chocolate; and Black Sesame Praline–Toasted Coconut Flake Crunch

**Contains dairy, gelatin, gluten, and nuts

Featured Beverage Partners
Jackson Family Wines
Mountain Valley Spring Water

Through the Open for Good campaign, the James Beard Foundation is committed to helping independent restaurants survive this crisis, rebuild better, and thrive for the long term.



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