Typically, they save the best for last don’t they? But how could that be for a playbill that included Bryan Dooley and Matt Taylor?
Whoooops, you thought you had us there a moment didn’t you? You actually thought we might incriminate ourselves and inadvertently denigrate the first two fabulous chefs at the AJ’s Fine Foods & AZ Magazine demonstration celebrating the Best of the Best in Arizona by over-praising the finale? They are all the Best of the Best, fat chance of that.
Josh has Gluten Free Tamari for Mrs. P Chef!
Josh Herbert of Posh Restaurant was batting third and at this event, cleanup. He did a great job and kept us all entertained, especially during the heat of the day, while teaching a lot about the Japanese staple Broth: Dashi. Josh is a local boy and a product of Tarbell’s Restaurant before he moved on to San Francisco at Cafe Kati and then over to Japan with the same restaurant group to open Café California. Josh (or Joshua or JT) currently makes quasi-custom small plate meals for diners. It is a pretty intriguing concept of creating just-in-time, custom meals for each diner. The sharing and combination possibilities are interesting, especially if your spouse (like mine, Mrs. P Chef) has a long list of proscribed ingredients. Josh is holding up a bottle of Gluten-Free Tamari in honor of Mrs. P Chef’s diet in the photo.
Make your Dashi Gelatin in Bulk like the Pros!
Sorry for the digression (lament). While in Asia, Josh did not waste the opportunity. He immersed himself in Japanese culinary techniques. Josh did not waste the opportunity to immerse himself in Japanese culinary techniques while in Asia.He admirably demonstrated his education on Saturday by showing a crowd, of mostly novices, how to make a Basic Dashi and then how to convert that Dashi into a Dashi Gelatin with which to garnish a Japanese Shrimp cocktail with large Asian Poached Prawns.
Nice Dish; Bad Shot. Note to Self Move Dish for Photo.
The dish looks cosmopolitan, because it is in a Martini glass probably (pun intended), but also because it was drawn from inspiration acquired a world away across the great Pacific Sea. I know it is an ocean but could not resist the homage to bad 1880 pulp fiction.
If you have a chance, Josh will be re-creating his Japanese Shrimp Cocktail this coming Saturday, April 7th at AJ’s Fine Food on Val Vista in Mesa, Az. I don’t know if he will be batting cleanup again so get there early and meet Bryan and Matt too (and sample their work).
P Chef
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