This past weekend, Chef Shota Nakajima, Chef Sara Hauman, and Chef Byron Gomez came together to cook an unforgettable dinner for six very lucky individuals. The dinner took place at Nakajima’s restaurant and bar, Taku (which is set to reopen for takeout service on May 5th). Chef Byron is the Executive Chef at 7908 Aspen (Colorado) and Chef Sara is the head chef at Soter Vineyards in Carlton (Oregon). All three chefs are currently competing on the 18th season of Top Chef, which airs on Bravo at 8/7c.
The Menu
To Start:
Fried Plantain Ice Cream, Golden Osetra Caviar, IPA Whip Cream
Sea Urchin Donuts, Togarashi
Pickled Anchovy, Milk Bread
Seasonal Bite
Salmon Tartar with Salmon Skin Chips
Chicken Karaage, Teriyaki Sauce
Asparagus, Chickpea Miso “Caesar” with Sunflower Crunch
Main
Clarified Miso Soup, Mountain Yams
Black Cod, Peas, Grilled Lettuces, Hazelnut
Chicken Roulade, Brown Butter Thyme Crumb, Egg Yolks, Roasted Bone Dashi, Charred Cabbage
Dessert
Black Sesame & Coconut Sorbet, Coriander Crunchies, Smoky Strawberry Ice
Seats for this intimate dinner were sold via online auction and proceeds were donated to The Seattle Chinatown International District Preservation and Development Authority. Funds will be used to serve meals to those in need in the International District. All three chefs donated their time to this cause, which is pretty damn cool of them.
Chef Sara fries up her sea urchin donuts (she blessed me with an extra one and it was incredible).
Chef Shota proves he can sleep literally anywhere, taking a quick power nap before dinner.
Who would have thought that sea urchin donuts would be so damn good?
Chef Byron prepares the Chicken Roulade.
The six guests were spaced out at the bar top and enjoyed an incredibly special meal with the three Top Chef contestants.
To Start: Fried Plantain Ice Cream, Golden Osetra Caviar, IPA Whip Cream + Sea Urchin Donuts, Togarashi + Pickled Anchovy, Milk Bread
Black Cod with Peas, Grilled Lettuces, Hazelnut + Clarified Miso Soup
Chicken Roulade, Brown Butter Thyme Crumb, Egg Yolks, Roasted Bone Dashi, Charred Cabbage
A special treat: Each chef cooked a special spot prawn course for the guests. (It wasn’t on the menu, but they had some fresh in the restaurant and wanted to make something extra special for their guests).
Guests were beyond satisfied with the meal, and a wonderful time was had by all. I can’t even describe how good it felt to photograph an event again.
It was so much fun to shoot with these guys and I feel like I made three new lifelong friends last week. Chef Sara, Chef Byron, and Sam (who accompanied Chef Byron from 7908 Aspen) are just awesome humans; and Chef Shota and I always have fun creating. Thanks for letting me capture something truly awesome, Chefs!
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