Dnner at Kajitsu

Now this is really Zen on a plate.

Dinning at Kajitsu and enjoying the Buddhist vegan cuisine (practiced by the monks for centuries) that gets an updated New York version is unforgettable. I can remember each dish , their sublime qualities beckoning mysterious nuances and umami. Do yourself a favor a go for dinner here immediately!

DASHI : cornerstone to Japanese cuisine

Here is a version of Japanese clear soup I made for a special one day in the Members Dining Room. Its made with dried bonita flakes, dried seaweed, (katsuo and kombu),

Yuzu peel ,Shitake, and Shrimp. Zen in a bowl. Not really but you get the idea.

This is a great soup to pour tableside!

Porchetta!

Now that's a big pork roast . Its 2 pork bellies wrapped around a boneless pork loin. The whole thing is rubbed with Rosemary,thyme, garlic crushed pepper and olive oil. A bit of spice rubbed on the outside and tied up. We cooked it for about 51/2 hours at about 275F . It was really tasty!

I first saw this done last year on the lower east side of Manhattan at a tiny place appropriately named ...Porchetta. I also saw versions of it the Food show in NYC. Its Italian and was traditionally done as a Pig Roast.