We were introduced to David by a dear foodie-friend who had worked with him on a workshop at the Internationl Culinary Institute in NYC and was so impressed by his mastery of traditional Japanese technique. His recent Winter Kaiseki pop-up dinner in Chatham was a sixteen course masterpiece meshing old world kaiseki tradition with local Hudson Valley ingredients. In this workshop, we’ll be featuring New York Steelhead raised sustainably by Hudson Valley Fisheries (Hudson, NY) which, if you haven’t yet tasted, sets the bar high for all other fish farmers to catch up to.
We will cover fish anatomy, Japanese fish butchery, marinating and cooking techniques. Students will help to prepare the marinade and portion fish to take home. Students will then learn how to cook the marinated fish two ways, over a charcoal hotbox and in the oven.
On the menu: Pressed Sushi with cured trout, Roasted Squash with miso sauce, Velouté of Winter Vegetables and Marinated Grilled Steelhead Trout with rice, soup and pickles.
$120 per student includes 3hr workshop and recipes PLUS eat-what-you-make and take away some trout to make at home!
845 514 2300 to book or click the link to purchase tickets now.
ABOUT THE CHEF
David Israelow is based in New York City. He has spent time cooking in restaurants and pop-ups in the US, Japan, and India. He recently completed a farming apprenticeship in the Hudson Valley. In 2018 he won the World Washoku Challenge, held in Tokyo. He is a graduate of the International Culinary Center and the Tokyo Sushi Academy.
In early 2019, David launched, The Chef’s Collective
, a collaborative group focused on popup dining experiences in food destinations around the world. Together with collaborating chefs, he has presented 7 popups around the world from Tokyo to LA to NYC. David is currently producing a documentary titled, “Anatomy of a Meal,” to learn more click here