A casual yet refined evening of sushi, noodles and sake at Cornucopia's first Asian Market
Tandoori Grill Indian Cuisine spiced it up a bit and served tandoori chicken with a mint chutney and naan. Chef Yasin grilled the Tandoori out in the cold but with the warmth of the smoking out grill and a smile still on his face. The chicken was plump and juicy, just how I like it, while the naan was pretty standard.
Chef Travis McMaster, of Caveman Grocer wowed me with his "Paleo Pad Thai" (zucchini stir fry) that was loaded with a flavourful Thai curry sauce. As he dished up servings to the hungry guests he explained his dish mentioning that he always uses coconut oil for this dish rather than other oils.
Chef Alex Gubbins traveled from Sydney, Australia, to serve up silken tofu and shiitake mushroom bites for the guests. And although being busy, she didn't neglect presentation of the dish.
There were many other culinary tables including Fiore Fine Foods with olive oil, and Shuraku Sake Bar and Bistro served salmon tartare. When they ran out of the seaweed crisps they were serving it on their resourcefulness shone as they used forks, which detracted from the desired taste but was actually quite appealing to the eye.
To go with the cuisine there was an amazing selection of sakes both warm and cold. My favorite was the lemon sake.
For more photos of the first annual Asian Market at Cornucopia check out my gallery on Flickr.