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| Chef Bun Lai |
The Gateway Community College Foundation announced that Chef Bun Lai, owner of Miya’s Sushi, will be the featured chef in the next Chefs Of Our Kitchen
(COOK) series
on Jan. 27, according to a release.
"Hailed by the Huffington Post as a 'sustainable sushi guru,' the renowned Chef Bun brings 'crisscrosses the globe' in search of harmful invasive species in our oceans and repurposes them into the next new delicacy," the release noted. "Nature.org praises Chef Bun Lai who 'has taken the next step in his quest for sustainability: He’s tackling the party crashers of the sea by crafting inventive dishes from what’s available and abundant locally — and that includes plenty of invasive species.'”
"Miya's was
the first sushi restaurant in Connecticut to specialize in Kyushi-style
recipes. In 1995, Miya's began to create an original
and non-traditional plant-based sushi menu starting with the sweet
potato roll in. By 2006, 80% of the sushi menu at Miya's was plant-based
and traditional sweetened white rice was replaced with whole grain
brown rice-based blend. Miya's introduced its first
invasive species menu in 2006 with locally caught invasive species such as
Asian shore crabs and
European green crabs," the release said.
Lai "will work his magic at the next COOK series in Gateway’s Café
Vincenzo, GCC’s intimate and elegant demonstration kitchen and dining
room."
Tickets are $65 and include a pre-event reception
and meet-and-greet with Chef Bun, cooking demonstration and
three-course meal prepared by GCC Culinary Arts students under Lai’s direction and a take-away gift to commemorate the evening.
Parking for this event is validated for the Temple Street Garage. Tickets are available at the GCC Foundation website
www.gatewayfdn.org or by calling (203) 285-2617.
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