Kahala: The new bluefin?

In the wayback machine, I was an editor for the World Wildlife Fund’s International Secretariat in Gland, Switzerland. I wrote about many conservation topics, and one of the most urgent at the time (well, weren’t they all) was the looming fisheries crisis. My cover story for the Spring 1995 issue of WWF News was Fishing for Disaster: “Overfishing affects the whole world: an estimated 20 million people who fish for a living, national economies (since 1983, the Canadian government has spent US$1 billion on fishermen’s welfare), anyone who eats seafood, not to mention the fish.” It was hard to get international press to cover the marine debacle. But 15 years later, it is headline news. (See, it pays to contribute to conservation organizations—they persevere.) Continue reading “Kahala: The new bluefin?”

Advertisements

It’s Hiroshi time

bar_biosHiroshi Fukui, the genius behind Hiroshi Eurasion Tapas, does three “contemporary kaiseki” dinners a year. And they’re always sellouts. Once you try one, you’ll know why half the crowd is there every single time. Hiroshi creates nine completely new dishes. Master sommelier Chuck Furuya chooses wines to go with each one. If you’ve been feeling like life is kinda blah lately, book a table at this Thursday’s contemporary kaiseki. Everything will seem better, at least for a couple hours. The dinner starts off with beef and foie gras “shabu shabu” style and includes gomadare gelee, yuzu kanten, Tokyo negi, scallions and hot konbu cha. I can’t wait to see what the quotation marks mean. There’s also “chowder,” a “sandwich” and a “parfait.” Hiroshi is the best at culinary puns. Check the full menu. Continue reading “It’s Hiroshi time”