VIDEO: Let’s Make Sushi!

Tanayas Table Sushi

The delicious sushi we made in class. Yup, that sushi flower is my creation! 😉

 

It had been a while since my friend Dani gave me a lesson in sushi making, so when I had the opportunity to take a class with Chef Eric Crowley of Chef Eric’s Culinary Classroom in West LA, I was excited to get an official refresher and learn some new techniques along the way!

A major key to sushi success is making sure the rice is perfect. Flavoring it with kombu (edible kelp that imparts an umami flavor), fanning it out for the perfect stickiness level, and flavoring it with rice vinegar are a few tips to keep in mind.

We also learned to cut the fresh fish against the muscle fibers to maximize the delicate, soft textures, and how to roll the sushi in mats, forming tight and perfect little circles of deliciousness. The video below has Chef Eric teaching me the ways!

Chef Eric was patient and informative, and helped us all out in a hands-on manner during the class so we could get the most out of it. We toasted the nori (seaweed sheets) over the stove flame to allow for crispiness, and gleaned other helpful hints along the way… all culminating in the ultimate sushi party, where we made and enjoyed nigiri, sashimi and sushi rolls.

We got creative, cutting and adding different fish (yellowtail, salmon and tuna being a few options) and other fillings (avocado, sprouts, fish roe, carrots, cucumbers and more) to customize our rolls. I decided to get artsy and made the flower in this video:

Chef Eric and his team are so friendly and welcoming that I’d definitely recommend trying out his class if you’re a sushi fan, or just love learning new skills in the kitchen. Heads up: the next sushi class will be on Friday, 4/29!

If you’re interested in learning how to make your own sushi, or want to take your pick from array of other classes offered (knife skills, grilling, wine pairing, professional programs, 4, 10 and 18-week cooking series and more!) sign up at Chef Eric’s Culinary Classroom. Happy cooking! ❤

Advertisements

VIDEO: Celebrating My 100th Episode At Ox And Son

Unique dessertsoy

As many of you know, I’ve enjoyed working alongside Tastemade for a while now, and love being part of this ever growing community that has quickly become like family to me through the ups and downs of life.

In about 6 months of starting out, I somehow reached over 100 videos on my Tanaya’s Table channel!

I don’t know how it happened so fast, but I do know that I had a lot of fun meeting so many great chefs and fellow food lovers along the way.

I feel blessed to have tasted and shared with you so many amazing dishes — everything from street food, hidden gems and fine dining to special events, new openings and pop-up dinners.

Through the countless hours (which would add up to multiple weeks of my life!) filming, hosting, arranging, editing and getting creative with my clips, it’s been a learning process that has given me the opportunity to hone my skills in video content production.

I’m so excited to say that — with a lot of encouragement and requests from my amazing followers — I’m working on launching my Tanaya’s Table YouTube channel as well!

Without further ado… here’s how my friends Nitar and Taylor from Tastemade, and Tastemade itself, showed me some love: They took me out to a magnificent three-course meal at Ox & Son, a new modern American restaurant by FNA Hospitality Group in Santa Monica. 😀

For starters (along with some great wines), we had amazingly fluffy Uni & Eggs with truffle salt & molasses bread with caraway seeds, Kusshi Oysters harvested from fjords in glaciers (see video to hear Chef Brad’s awesome description) and Yellowtail Crudo.

I loved all of them, but the Uni & Eggs (pictured above) really blew my mind and tastebuds! It’s a definite must-try, as the moist, fluffy eggs with crème fraîche and chives go so surprisingly well with the buttery Santa Barbara uni and slightly sweet, soft, deeply flavored bread.

Uni and Eggs

As for main courses, we got the Prime Charcrust Hanger Steak with a crisp cheddar panisse, broccolini, charred onion and black garlic & miso lime béarnaise; Chicken Fried Duck Confit with shaved pickled vegetables, house kimchi slaw and red chili & local honey sauce; and Sticky Pig Cheeks with black vinegar glaze, roasted turnip, coconut black rice and charred leek.

We all sampled from one another’s plates. The Sticky Pig Cheeks that Taylor got were my favorite, with the thick, sweet-tart glaze going so well with the succulent meat. Plus, the black rice with coconut milk took me right back to my travels to Bali a couple years ago!

For dessert — not sure how we had room, but we (okay, especially Nitar and I) always have room for dessert, I suppose! — we got the rich coffee cake & butterscotch deconstructed dessert, as well as the refreshing lemon & strawberry malt deconstructed cake. Peep the one-minute video above for all the visuals and action shots!

If you’re looking for innovative American food with a touch of global flair, I definitely recommend checking out Ox & Son in Santa Monica. Thanks again to Tastemade for making me feel part of the family, and to showing me appreciation in such a delicious and special way. ‘Til next time, on the road to the next hundred videos… Cheers from Tanaya’s Table!