Top New York Chefs Prepare Food For Tohoku
A group of chefs from some of New York’s top restaurants visited Iwate prefecture over the weekend to cook for earthquake and tsunami survivors:
An excerpt from the press release that announced their visit:
Early on the morning of Sunday, July 3, the chefs and the food they have prepared with fine Japanese ingredients, will travel to Kamaishi and then on to the local community facility where they will serve a lunch to 1,000 people. Each of the visiting chefs will personally serve his own signature dish, food that they believe will offer the simple pleasure of a good meal. For example, Chef Daniel Boulud’s tender braised beef is intended as a soul satisfying, Western style comfort food, and a dish that will appeal to the Japanese lunch guests. The menu may also include specialties such as Chef Tadashi Ono’s chilled seaweed soup with sea scallop and sea urchin; Chef Bill Telepan’s miso stir fry vegetables with grilled Kuruma shrimp and seared tuna; and Pastry Chef François Payard’s rolled chocolate cake with chocolate tofu pudding, matcha green tea macarons, black sesame macarons and milk chocolate yuzu macarons – to name but a few.
The Japanese TV news report shows the chefs preparing some of the dishes in advance at the Sheraton Grande Tokyo Bay hotel. To support farmers and promote the safety of Japanese food, the chefs made sure that most of their ingredients had been produced in Japan.
Special focus is put on Tadashi Ono, the only Japanese chef in the group (probably because he can give interviews in the native language of the TV viewers). Ono says that he and the other chefs volunteered because they wanted to brighten the lives and give hope to disaster survivors.
Most of the people served seemed very happy to eat dishes prepared by internationally-renown chefs.
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