Plant-Based Japanese Washoku Dinner Demo & Wine Tasting
Lillian Cumic demonstrates the preparation of dishes from her new book Hawai'i Washoku in this 5-course, Japanese culinary demo & tasting experience.
Lillian Cumic is a vegan chef, cooking instructor, recipe developer, and author of the cookbooks Hawai'i A Vegan Paradise (Nov 2020), Tasting Hawai'i Vegan Style (Nov 2021), and the newly released Hawai'i Washoku (Nov 2023). Originally from Sydney, Lillian lived in Sendai, Japan, for thirty years working in the culinary industry as head chef and dining bar owner, cooking instructor, and private chef.
Menu below.
Lillian Cumic demonstrates the preparation of dishes from her new book Hawai'i Washoku in this 5-course, Japanese culinary demo & tasting experience.
Lillian Cumic is a vegan chef, cooking instructor, recipe developer, and author of the cookbooks Hawai'i A Vegan Paradise (Nov 2020), Tasting Hawai'i Vegan Style (Nov 2021), and the newly released Hawai'i Washoku (Nov 2023). Originally from Sydney, Lillian lived in Sendai, Japan, for thirty years working in the culinary industry as head chef and dining bar owner, cooking instructor, and private chef.
Menu below.
Lillian Cumic demonstrates the preparation of dishes from her new book Hawai'i Washoku in this 5-course, Japanese culinary demo & tasting experience.
Lillian Cumic is a vegan chef, cooking instructor, recipe developer, and author of the cookbooks Hawai'i A Vegan Paradise (Nov 2020), Tasting Hawai'i Vegan Style (Nov 2021), and the newly released Hawai'i Washoku (Nov 2023). Originally from Sydney, Lillian lived in Sendai, Japan, for thirty years working in the culinary industry as head chef and dining bar owner, cooking instructor, and private chef.
Menu below.
Menu
1st Course: Ohitashi Blanched Salad with Chrysanthemum Greens, Carrot, Shimeji, Shiitake, & Enoki Mushrooms in a freshly ground Walnut Miso Sauce.
2nd Course: Roasted Kabocha Cashew Nut Potage with Crispy Gobo Chips
3rd Course: Shio Koji Tofu Puff Pastry Quiche with Mushrooms, Asparagus,& Bell Peppers,
4th Course: Vegan Sushi Plate: Bell Pepper "Ahi", Oyster Mushroom "Scallop", & Carrot Smoked "Salmon" Sushi & Oinari (Tofu Poches) topped with Vegan "Caviar" and and Edible Gold Leaf
5th Course: Complimentary Dessert- Matcha Cheezecake
