Ever wondered what “the stupidest, most inefficient, and funniest way to make butter” was?
If you heard last week’s show, there were several clips from Good Food’s UpClose Event held on October 13th at New Roads School’s Ann and Jerry Moss Theater. The topic was California Cuisine: What it is and Why it Matters. It was a panel discussion moderated by Ruth Reichl, featuring prominent California chefs and personalities Roy Choi, Joyce Goldstein, Eduardo Ruiz, Nancy Silverton, and Sang Yoon.
Few restaurants can trace their lineage back more than a few decades, but CHAYA restaurant group in LA and San Francisco can actually follow their roots back 362 years to when the first CHAYA opened in Hikage, Japan. “Chaya,” CEO Yuta Tsunoda explains, “means tea house.” The original CHAYA was built in a seaside town (Tsunoda compares it to Carmel) and it was a resting spot for passersby traveling on foot and by horse. Today, that same seaside structure has morphed into a Michelin-starred kaiseki restaurant with Chef Kuniaki Kozuka at the helm.