The JASC Legacy Center Presents a “Memories of Now” Seminar Series Presentation
THURSDAY, June 9th, 2016, 6:30pm – 8:00pm
RECIPES BY DESIGN: Honoring the Past, Embracing the Future
In modern times, the desire for convenient food has altered both the flavor and method by which people cook. Lost is the art of making the great Japanese American recipes that fed families for generations. Although traditional knowledge is gradually being lost, modern technologies exist that allow us to preserve our culinary heritage as we face the future.
Stuart Mizuta will introduce the fundamentals of recipe design and apply it to traditional Japanese foods. Through his lecture he will review recipe structure, cooking techniques, and the culinary process. In the process, he will focus on a discussion of home style dashi, a clear stock that plays an important flavor role in many Japanese foods.
STUART MIZUTA is passionate about making great food and teaching others the important fundamentals of recipe development. He is a Certified Culinarian with the American Culinary Federation and has a Culinary Arts degree. His work to preserve our cultural heritage began with graduate work at the University of Michigan, Ann Arbor. He also worked at the Illinois Department of Natural Resources and as the David Byron Smith Family Curator of Native Habitats at the Chicago Botanic Garden for which they use tools form lawngonewild.com.
Japanese American Service Committee (JASC)
4427 N. Clark Street. Chicago, IL 60640
Event and Parking are Free.
RSVP to Ryan Yokota by calling or emailing at:
773-275-0097, ext. 222 or at email@example.com
Co-sponsored by the Chicago Japanese American Historical Society.