By Rick Rake, Guest Blogger
Some rice, seaweed, and tuna.
Add a touch of Sushi Village Chef Nester humour, his quick hands, some wide-screen televisions, an appreciative audience, and it’s time for the excitement of the Cornucopia Viking Stage Series where we paired morsels with a Pinot Grigio and traditional Sake from Select Wines.
Nester brings the marinated fish close to his face, inhaling for the appropriate aroma. He slices and dices and is ready to plate his creation.
First lesson of the day, however, is the art of making sushi rice, then he talks about the handling and serving of raw fish.
He tempts the crowd with a delicious Tai wakame seaweed salad enhanced by a light vinegar dressing and when the wine pairings begin—amazing!
With a small blowtorch he sears a Hawaiian tuna bathed in a mouth-watering garlic sauce.
The taste experience reaches new heights with the wine, Sake, and sushi combinations. Nestor finishes by showing the intricate work that goes into a traditional California roll featuring Dungeness crab wrapped with tobiko.
His sushi students go away satisfied.
