Press

NYC Chefs Michael Anthony and Craig Koketsu Dish Up New Tastes of Japanese Fusion with NY Times Dining Reporter Julia Moskin


For Immediate Release

Wasabi on a Hot Dog?! Rethinking Japanese Ingredients

Tuesday, February 2, 2010, 6:30 pm at Japan Society

目からウロコ!日本食材、使い方あれこれ

New York, NY – While New York City feasts in the thick of Restaurant Week, Japan Society welcomes chefs Michael Anthony, executive chef at Gramercy Tavern, and Craig Koketsu, executive chef at Park Avenue Winter, to share innovative ways they have integrated Japanese ingredients into their "local" cuisines. Moderated by Julia Moskin, Reporter, Dining Section, The New York Times, Wasabi on a Hot Dog?! Rethinking Japanese Ingredients takes place Tuesday, February 2, 5:30 pm at Japan Society, and is followed by a reception.

Today food from Japan is abundantly available in western countries. Yuzu, wasabi and miso--ingredients that immediately conjure tastes of Japanese cuisine--have crossed geographic, cultural and culinary boundaries. From tofu gnocchi to fish glazes made from marmalade and miso, chefs have utilized these ingredients to create new dishes that defy traditional definitions of national palates. In Wasabi on a Hot Dog?! Rethinking Japanese Ingredients, chefs Anthony and Koketsu, both proponents of utilizing locally grown foods, share their fascination with Japanese ingredients and discuss recipes and uses that go beyond Japanese conceptions, whether it is miso used as a secret ingredient for bouillabaisse or New York's world renowned ballpark franks made more mouthwatering by East Asian spice.

After graduating Indiana University with degrees in Business, French, and Japanese, Michael Anthony moved to Tokyo to hone his language skills and ended up developing an interest in the local culinary scene. He worked in a small French bistro in Tokyo with chef Shizuyo Shima, who encouraged him to study in Paris. After training in a Parisian culinary school, he worked in the kitchens of Jacques Cagna, L’Arpege and Pascal Barbot’s L’Astrance. Anthony left Paris for New York City, working first at Daniel and then as chef de cuisine at March. After a brief return to Paris to work for Chef Michel Guérard at Le Prés d’Eugénie, he returned to New York City and worked as co-chef of Manhattan's Blue Hill and later as the opening executive chef at Blue Hill Stone Barns in upstate New York, building on the concept of "farm to table" with chef/owner Dan Barber. After four years, Anthony returned to New York City in September 2006 as executive chef of Gramercy Tavern. He is an active part of the local community, organizing regular hands-on cooking projects with Manhattan’s P.S. 41 elementary school and arranging visits to local farms for his staff. More info at www.gramercytavern.com.

Craig Koketsu
began his culinary career at Stars in Palo Alto, California working with renowned chefs Jeremiah Tower and Joyce Goldstein. After moving through all the posts in the kitchen, he received the distinction of being named banquet chef for all private events at Stars, which allowed him to create intricate and innovative dishes. Koketsu moved to New York and landed a position of chef de partie with Gray Kunz at the famed restaurant Lespinasse, where he worked with chef Christian Delouvrier, who replaced Kunz. Koketsu stayed on Delouvrier's new team and became poissonnier, which was the post he held when Lespinasse earned a four-star review from The New York Times. A year and a half after the review, Koketsu was honored with the highest position in Delouvrier's kitchen, chef de cuisine. Koketsu was selected to create the culinary concept and menus of Quality Meats. With the transition of Park Avenue Autumn to Park Avenue Winter, Koketsu shifted his focus to mine diverse culinary techniques to illuminate winter’s unique offerings. More info at www.parkavenyc.com.

Julia Moskin
has been a reporter for The New York Times' Dining section since 2004. A lifelong New Yorker, Moskin began writing about food in 1993 as restaurant critic for the weekly New York Press, while working as an editor of cookbooks. Later, as a freelance writer, she co-authored nine cookbooks while writing for magazines including Saveur and Metropolitan Home. At the Times, she has written on such diverse subjects as the punk-vegan movement, illegal traffic in Girl Scout cookies on ebay, the best recipe for macaroni and cheese, and the widespread practice of freezing fish for sushi.

Established in 1907, Japan Society has evolved into North America's major producer of high-quality content on Japan for an English-speaking audience. Presenting over 100 events annually through well established Corporate, Education, Film, Gallery, Language, Lectures, Performing Arts and Innovators Network programs, the Society is an internationally recognized nonprofit, nonpolitical organization that provides access to information on Japan, offers opportunities to experience Japanese culture, and fosters sustained and open dialogue on issues important to the U.S., Japan, and East Asia.

Wasabi on a Hot Dog?! Rethinking Japanese Ingredients
takes place Tuesday, February 2 at 6:30 pm. Japan Society is located at 333 East 47th Street between First and Second avenues (accessible by the 4/5/6 at 42nd Street-Grand Central Station or the E and V at Lexington Avenue and 53rd St.) Tickets are $$15/$12 Japan Society members, seniors & students. For reservations visit www.japansociety.org or call the box office at 212-715-1258. For further information call 212-832-1155 or visit the website.

# # #

Shannon Jowett
Japan Society
T: (212) 715-1205
F: (212) 715-1262
E: sjowett@japansociety.org

Kuniko Shiobara
Japan Society
T: (212) 715-1249
F: (212) 715-1262
E: kshiobara@japansociety.org

Calendar of Events

May 2017

S M T W Th F S
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30 31      
All content © 2017, Japan Society, unless otherwise noted. |
333 East 47th Street New York, NY 10017 Phone: 212.832.1155 |
Credits | Press | Contact Us | Privacy Policy