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The Way of Sushi |
A Sushi Master Class & Weekend Apprenticeship |
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| October 3, 2008 - October 5, 2008 |
| Rhinebeck Campus: Rhinebeck, NY (US) |
Tuition: $395 (does not include accommodations or commuter fee)
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| Course: SM08-5102-260 |
| Tuition discounts are not available.
Limited enrollment, register early.
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| | Registration for this workshop has ended. Go to the Search Workshops page to look for upcoming workshops. | | |
This master class, Michael Marcus says, “is a spiritual sushi adventure into 3,000 years of Japanese cuisine.” In this fast-paced workshop in Omega’s special teaching kitchen, Marcus initiates us into the essence of sushi making, which draws its underlying philosophy from Zen Buddhism.
Sharing secret techniques and fundamental principles, we learn to make perfect sushi rice and sauces; prepare for sushi meals; select and fillet fish; make effortless sushi and sushi rolls; use, sharpen, and care for sushi knives; arrange and enjoy sushi creations; become connoisseurs of sake, sushi, and sushi etiquette; and appreciate the
philosophy and discipline of the “way.”
We also experience the mysteries of the Japanese tea ceremony (sadō), a powerful meditation and art form that had a direct impact on the development of Japanese cuisine. In the best tradition of the lotus chef, we put everything we have learned into practice with humor and teamwork as we prepare an inspired sushi banquet for invited guests.
Bring a clean towel, an apron, a water bowl, and a sharp sushi knife.
Michael Marcus is owner and head chef of Bizen Japanese Restaurant in Great Barrington, Massachusetts. He spent several years in Japan, first as a potter’s apprentice and later as a sushi chef.
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