Every once in a while at LCB we get a fun distraction from the butter, cream and beef when a local chef comes by to talk and demonstrate a recipe or two from their restaurant. Recently we were lucky enough to have the Uchi Sous Chef, Jeramie Robinson, and Pastry Chef, Sharon Gofreed come by.
Uchi is a contemporary Japanese sushi restaurant located in Austin which opened in 2003. The Japanese word “Uchi” translates to “house” in English, and the restaurant space is a refurbished home. Owner and chef Tyson Cole’s menu consists of hot and cool tastings, sushi and sashimi, makimono, yakimono and tempura, and a changing omakase based on seasonal items. In 2011, Chef Cole secured his berth at the top of his field with his win as “Best Chef, Southwest” at the James Beard Foundation Awards; and the accolades for the restaurant keep coming.
The knowledge you learn from a chef working in the industry is priceless to us amateurs and their experiences can teach so much. Chef Jeramie demonstrated a staple on Uchi’s menu, the Yokai Berry. Taking it step by step he was meticulous in his detail and what made his demonstration more fun were his “behind the scenes” Uchi stories.
The Yokai Berry was delicious! It was creamy Salmon tossed in an Asian yuzu dashi sauce. Topped with blueberries, Asian pear, fried kale, blanched kale, candied red quinoa, and green tea oil.
Melt in your mouth yummy! I will have to make my own version of this at home. Mmmmm
Next up was Pastry Chef, Sharon Gofreed. She made a delicious desert for the class to try. While I was still in the clouds about the Salmon, Chef Sharon did a good job distracting me with her sweet potato puree with toasted marshmallow ice cream, spicy pecans and rooibus gastrique. She is definitely talented at her craft, and fun fact… she is a Le Cordon Bleu Austin graduate! whoo whoo
The next time you are in Austin, you must stop by Uchi and taste this decadence for yourself! And if you’re in Austin give me a shout, I’d be happy to go 100 times to this restaurant.