Exploring Japanese Flavors with the Japanese Pantry
Sunday, September 8, 2019
1:00 p.m. – 4:00 p.m.
Instructor: Greg Dunmore of the Japanese Pantry
$55 Center Members
$65 General Public
We’re excited to co-host a cooking demonstration with the folks at thejapanesepantry.com, a locally-based online retailer “dedicated to bringing the best quality artisanal Japanese ingredients that we have found in our travels in Japan to professional and recreational cooks in North America.” Chef Greg Dunmore of the Japanese Pantry brings with him over 20 years of kitchen experience and Michelin star experience to present several types of artisanal konbu (seaweed), shoyu (soy sauce) and vinegars offered by the Japanese Pantry, and how each ingredient brings its unique flavors and characteristics to the dishes you cook. Don’t miss your chance to learn how to add nuance and subtlety to your cooking, using quality, hard-to-find artisanal ingredients from craft producers in Japan.
About the Japanese Pantry
The Japanese Pantry is a San Francisco-based online retailer dedicated to bringing the best quality artisanal Japanese ingredients that co-founders Greg Dunmore and Chris Bonomo have found in their travels in Japan to professional and recreational cooks in North America. Japan is a country with a rich culinary heritage. From beautiful and elevated kaiseki cuisine to simple yakitori, Japanese food is all about the quality of the ingredients. The Japanese Pantry’s travels to Japan have opened our eyes to the vast array of Japanese products, crafted from pristine ingredients with great care and respect for tradition. Sadly, most never see the light of day in North America. When, by chance, some do make it here, they are poorly marketed and consumers have no idea how to use them. The Japanese Pantry aims to change all of that.
Browse the Japanese Pantry’s curated selection of artisanal Japanese cooking ingredients at their website at: https://thejapanesepantry.myshopify.com/
About Greg Dunmore
Greg is an accomplished San Francisco chef with twenty plus years of experience. Throughout his career he has run critically acclaimed restaurants and earned Michelin Stars. Greg’s passion for Japanese food came early on and was most visible in his last venture as chef/owner of Nojo, a San Francisco top 100 restaurant, where he created his own unique Japanese-inspired California Izakaya. Over the years of traveling to Japan Greg forged relationships with artisanal producers and is excited to help them bring their products to the US.