Cooking tips often come when you least expect them. Last week I drove to the Ritz Carlton in San Francisco to do a tasting of the Asia Society’s fundraising dinner. Japanese food and matcha green tea expert Eric Gower (the Breakaway Cook), restaurateur Hanson Li, and I comprised the panel of local Asian food experts that Asia Society invited to sample and critique the hotel’s proposed menu. It’s the organization’s biggest event of the year. About 400 people attend and Asia Society always wants to offer guests Asian inspired fare.
We were seated at a table near the kitchen with Asia Society’s lead development officer and the Ritz Carlton’s catering director. One of the first courses featured tofu atop a tangy sushi rice-like platform. The silken tofu was unusually outstanding, creamy and rich. The chef had put a little glaze with yuzu on top and added a cashew for crunch. The micro greens had a cashew and tofu sauce accented by chile oil.