Wednesday, September 17, 2014

Making Sushi At Avanti Savoia

Chef Karen Crumley, Chef Consultant La Cucina Sushi Chef/ Instructor at Avanti Savoia was the teacher of our cooking class at the gourmet store at your door.   There where six of us that showed up for her class, eager to learn the skill of making sushi.   She started with rice.  Who knew you had to wash rice?  And then let it soak for a bit.  I've never had much luck making rice. Now I know why, plus she used a rice maker which I do not own.   After she got the rice started, she then moved on to knife's.  Again, who knew there was so much to know about knifes?  I bet Chef Karen wouldn't like my knifes.  She proceeded to show how to cut up the vegetables.  There is a lot of prep work and skill to make sushi! If I cut that cucumber while holding it like she did, I would slice though my thumb.  

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Stone doesn't spend much time in the kitchen other than eating.  So this is really new for him.  If you think about it, you have to be pretty skilled with knifes to make sushi. Him being a surgeon, prep work was easy with his knife experience.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Carleen's first shot at making Sushi.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Check this out, she did superb.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

See how skillful Stone is with a knife.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

The best part of the class is eating what you make.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

These where cone-shaped known as a hand-roll. They tasted good, but I prefer mine in a roll and then sliced. 

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

The key is not to use to much rice.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Excellent!!!

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Look at Stone.   Hmmm, I can see he knows how to do this.  No more excuses. He can make dinner (sushi) for me.  That is a perfect roll.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Well, maybe we can make them together since mine looks pretty good to.  Besides, it was a lot of fun.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

I couldn't wait to finish slicing the roll. I was so hungry.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Stone added a little sliced onion to his.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Carleen added some raw tuna to this roll.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Our rolls tasted just as good as anything I've had in a restaurant.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

I know, you wished you had some at this moment.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Look how colorful these are.  I put a dab of wasabi, then dipped them into soy sauce and YUM, YUM, YUM!!!

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

I ate each and every roll I made.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

BEAUTIFUL, I added what I called sushi sprinkles (sesame seeds).  It gives it a little crunch.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

The key to perfect slices is a sharp knife and then dipping it into water to keep it from sticking to the rice.  Just looking at this picture is making me hungry for some, NOW!

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Ok, this one was Stone's. He had a little issue going on. It doesn't really look like sushi, but more like stir-fry. I think he might have misunderstood what the instructor said.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Qual Eggs

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

Yes, we ate them raw.  They were very creamy, and so cute.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,

We had a great group of Sous Chefs in training at Avanti Savoia.  Carleen, Stone, Me (Brenda), Danielle, who had the cutest hair style, our Sushi Chef Instructor Karen Crumley, Rick and Jonathan.
Karen was a great instructor and everyone had a very good time.  Hopefully with these skills, we will all be able to go home and continue to make sushi.  I look forward to taking more classes at Aanti Savoia in the future.

Avanti Savoia, Chef Karen Crumley, Sushi, Qual Eggs.,