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March 12, 2010

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Preeva Tramiel

Nancy, how wonderful for your boys to participate in such an event. I wonder if your elder should do college--perhaps touring the world with Kanchan would make more sense?

Elise

One the the best meals I've ever had. Thank you so much for including Garrett and me for this special feast! Love the photos and the the background story. xoxo

Nancy Singleton Hachisu

Preeva: I guess it's not up to me any more, but since Christopher hasn't even attended one full year of formal schooling, he might do well with a short 4-year college experience. At this point, I doubt Kanchan will be traveling the world, though I know he left his heart in Berkeley. How is the memoir going?

Elise: I agree about the dinner and was also glad to have you and Garrett at the table. It was a breathlessly powerful (and fun) group. With this post, I think I have finally recovered. I'm digging through the food blog alliance site and learning a lot. What an amazing reference for us all. I'm in awe. Comments will ensue. For now I have to start planning the K3 overnight tomorrow (they're all lobbying for my 4-inch thick wagyu hamburgers), next comes Graduation lunch, one more Overnight and finally Graduation "tea." I'm sick of the same old, same old, so am casting about for new ideas. Nancy

Brandon

Fav blog yet!!!!

Sonndapond

The Zensai looks especially stunning - balance on a board - contrasting colours, textures and flavours, a few unusual touches but the whole still simple. Might have died and gone to heaven on the dessert: so delicate and ethereal. Ephemeral I bet too! The magical energy of the evening comes across really powerfully in your writing. Blend of wonderful people, skill, talent, produce, and thoughtful care. You mention it all started with a letter to Alice Waters 10 years ago? Did you ask if you could go cook in the CP kichen? I was so impressed by one of the Portuguese restaurants I visited, I'm planning on writing to ask if I could go help out for a few days to learn more about the cuisine, the local produce and how they handle both so perfectly. I'll feel blessed if they say yes.

Garrett

One of the best meals I have ever had. Thank you so much for inviting me, Nancy! I'll never forget it. =)

Nancy Singleton Hachisu

Brandon: Well it's a subject you know well, having eaten with me numerous times at CP and Kanchan's place as well.

Sonnda: Funny how you zeroed in on the zensai-check out the one we had at Soba Ro at the end of my Soba Ra post. Those little morsels are almost my favorite part of the meal. The point of this amuse gueules is that they use the trimmings from the rest of the meal to create little tidbits to stimulate your appetite and to avoid waste. I love that concept (so French as well, and so not American). As for the letter to Alice, I was starting a Slow Food convivium at the time and wondering what they did at CP with their convivium and also how to make prosciutto as I had read in Café cookbook that they were making it (but no recipe). Cristina generously invited me to "cook" (and I use that term very loosely, it was much more of an "assist" and stay out of the way). Luckily, I assisted Amy on a little frito misto course that involved prepping Japanese eggplant and cleaning fresh anchovies (been there and done that more times than I can count). It was a lot of fun and of course I was totally jazzed to do it. The head chef, Chris Lee, walked me through the prosciutto process, and I gave it a go back in Japan. Unfortunately, the Japanese govt won't let the butcher sell meat with the skin on. Hmm...major problem, but didn't find that out until I picked up the leg. The bad mold set in, though I fought valiantly against it, anointing the meat with brandy. The leg was hanging in our kura, a sort of wine cellar, cum storage house...unfortunately, rats love meat and somebody slithered into the storage house for his feast. Let's just say that was not a successful prosciutto-curing experience. My chorizos go much better!

Garrett: You were a great addition to the table. I knew you could hold your own with all those women!

Mora Chartrand-Grant

Hi, Nancy. I feel as if I was late for dinner having been late in checking out what's newly posted. It's such a shame what is tossed out in some kitchens; more a matter of education and exposure I would guess. The fish guts made me think of squid guts...shiokara, one of my all-time favorite bits to enjoy with a bowl of perfectly cooked rice and a great cold sake. And kama, such a sweet and precious morsel of fish, not to mention fish cheeks too. Interesting note on the Japanese government not allowing the skin to be left on the meat. On a separate matter, I saw the mention of someone (Vince?) trying Gruner. Linda and I have reservations at their April 6 First Tuesday dinner at which they'll be featuring the food from Alsace-Lorraine and wine from Marcel Deiss. Very excited and will let you know all about it. The menu is not yet available but I'll keep you posted.

Nancy Singleton Hachisu

Mora: sorry about ignoring you, I too feel like I'm late to the party these days. I couldn't find the reference to Gruner, but I'm interested in how that goes. Let me know. I need to plan a few more dinners in Portland besides the Pigeon. By the way, let's put shiokara on the list when you come in November, I love that as well, though it has to be good. Because bad shiokara is really, really bad. But then, you know that. Nancy

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