The Gohan Society and Marukome present: Miso Discovery
Thursday, September 19, 2013 from 3:30 PM to 5:00 PM (PDT)
New York, NY
Chef Travis Swikard (Executive Sous Chef, Boulud Sud) was one of two chefs who we sent on a journey to Nagano, Japan, through a scholarship provided by Marukome. In Nagano, the chefs visited the Marukome factory where they learned the secrets behind making world-class miso. Please join us at The International Culinary Center (2nd floor amphitheater) for a demonstration and tasting of Chef Swikard’s newfound knowledge and inspiration using Marukome Organic Miso as he discusses his adventures in Japan, and the versatility of this popular Japanese ingredient.
Get your tickets soon, as seating is limited. Members $10 Non-members $20.
Chef Travis Swikard has been in the food industry since the early age of 15. After receiving his Bachelor of Arts from the New England Culinary Institute, he traveled to England, where he became an apprentice at Auberge du Lac. Following his apprenticeship he came back to the U.S and began working at Cafe Boulud as Garde manger station, eventually working his way up to Chef tournant in three years. When Boulud Sud opened in the spring of 2011, he was named the sous Chef, and in just three months was promoted to Executive Sous Chef.
Marukome was established and began manufacturing Miso in 1854. Today Marukome is known as the #1 Miso company in Japan and throughout the world, and has many varieties of Miso and processed Miso products, such as Dengaku Miso (Sweet Red Miso sauce) and Miso & Sesame Mayonnaise Sauce. Marukome uses only the finest ingredients to make the highest quality Miso you can find anywhere. Marukome’s organic Miso is made with only rice, non-genetically modified soybeans and salt with no additives.
Taken from MarukomeUSA.com
When & Where
Advocating a greater understanding and appreciation of Japan's culinary heritage.