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| My donabe chicken sukiyaki, ready to serve |
The event was titled Flavors of Los Angeles, and many talented chefs from popular restaurants in LA gathered to cook for the guests in this event. The chef chair of the event was Chef Kevin Meehan of Kali, one of my favorite restaurants in LA!
I teamed up with my friends and super talented chefs, Kuniko (formerly the head chef at Hinoki & The Bird) and Shiho (partner/ chef of Sweet Rose Creamery) to offer 5 courses for 12 guests at our table. Our table was set up and ready to go.
We started with Kuniko's kombu-cured fluke carpaccio dish.
The second course of roasted yam dish was also made by Kuniko. Both of her dishes were so beautiful and delicious.
Other tables were busy, too.
Sommelier, Mark, talking about the wine he poured, to the guests at our table.
Time for my donabe dishes!
I made Tori Suki (chicken sukiyaki) with classic-style donabe, Hakeme and Kyoto Ame-yu.
I also made English Peas and Hijiki Rice in my double-lid donabe rice cooker, "Kamado-san". I used the large 5 rice-cupsize of Kamado-san, and it came out very nice.
Shiho made really delicious matcha parfait and everybody fell in love with it. Unfortunately, I forgot to take a photo of the finished dish, as I was busy helping plating the dish.
I had such a great time working with such talented people, and it was also my honor to be part of this charity event for American Liver Foundation!
Happy donabe life.
