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Creating a Seasonal Sensibility for the Table
Globus Washitsu
New York, NY
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Creating a Seasonal Sensibility for the Table
In Japan, the choice of what to serve, and how to present it, is closely intertwined. Japan's culinary culture, washoku, urges those who prepare food, whether they are home cooks or professional chefs, to utilize nature's edible bounty fully, and beautifully. Each month in the seasonal Japanese kitchen has a distinct identity, complete with festivals, stories, motifs, and color schemes associated with it. These enable us to celebrate each season at table.

Join us on February 27, 2018 at 7:00 p.m. for a slide-illustrated talk by Elizabeth Andoh as she shares with us the pleasures of creating a seasonal sensibility at table. Our focus will be on the coming of spring and Hina Matsuri or Doll's Day Festival celebrated on March 3. For our (slightly early) celebration Elizabeth will prepare a small sampling of special foods themed to Hina Matsuri. The chirashi-zushi and sweets we serve will be vegan and gluten-free. Elizabeth has prepared references and recipes for this event. Download them from The Gohan Society's website, www.gohansociety.org.

This event is limited to 40 guests. Registration is first come, first served. The location is a tatami mat room, so you will need to remove your shoes before entering. Please make sure you have a pair of socks!

Our speaker, ELIZABETH ANDOH, was born, raised, and educated in America, though she has made Japan her home for decades. A graduate of the University of Michigan (Ann Arbor), her formal culinary training was taken at the Yanagihara School of Classical Japanese Cuisine (Tokyo). She directs A Taste of Culture, a Tokyo-based culinary arts program. She is the author of six books including Washoku: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005), winner of the Jane Grigson award for academic excellence in food writing. www.tasteofculture.com

GLOBUS WASHITSU is a tatami mat oasis near Union Square, serving as a cultural hub for tea ceremonies and art exhibitions, many featuring kimono. The Globus Brothers (Ron, Ric, and Steve) have long been associated with cultural and fusion interchange between Japan and the U.S. They have sponsored events at various eminent institutions including Japan Society and Asia Society and at many other NYC locations. Their scope includes dance, theater, cinema, art, craft, and performance groups. Currently, the Globus Film Series is an annual event at Japan Society, specializing in classic and contemporary Japanese film. www.nycwashitsu.com

THE GOHAN SOCIETY is a non-profit organization dedicated to fostering an understanding and appreciation of Japan's culinary heritage in the United States through outreach to chefs, culinary arts professionals, and all who admire and enjoy Japanese culture. We serve as a resource center for information of traditional Japanese ingredients, techniques, and food-related products. The highlight of our program is providing scholarship experiences in Japan to talented chefs across the U.S. These experiences allow chefs to explore Japanese techniques and integrate what they've learned into their culinary repertoires. Become a member today! Please visit http://gohansociety.org/support/membership/ to join.


Globus Washitsu (View)
889 Broadway, PHC
New York, NY 10003
United States


Other > Holiday

Minimum Age: 21
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: No


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