In Season, and with Sake!

At work the other day, I found myself distracted by the new cookbook by Nobu Matsuhisa, “Nobu West.” The phenomenal book provides a thorough exploration of modern Japanese cuisine. The photographs and recipes reminded me of the upcoming Kaiseki dinner with David Padberg.
David, who is the chef de cuisine at Park Kitchen, recently returned from Japan where he studied traditional Japanese cooking. Since his return, David has hosted several traditional Japanese meals. His dinners are a great opportunity to learn about Japanese culture and experience Japanese ceremony, food and sake first-hand.
Japanese and Pacific Northwest Cuisine share many things; simplicity, ingredients, and a focus on seasonal ingredients. In particular, “Kaiseki” dinners are known for their delicate presentation and seasonal focus. David’s creative menus reflect the harmonious blend of cooking styles that he has developed through his travels. Dishes like Tuna Tataki with Asparagus and Duck Breast with Sesame and Spinach reflect both Japan and the Pacific NW. I'm so excited to try learn more about this traditional food, and to enjoy some of the dishes (complete with sake pairings!).
There is a Japanese proverb-“if you can capture the season on a plate, then you are the master.” Truly, David has mastered the art of presentation and seasonal cuisine ; let him help you become a master too, on Sunday, April 15th at 6:30 pm.
-- Josie