Tuesday, January 19, 2016

Gateway Community College Foundation: Chef Bun Lai event coming up

 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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