Calling all Seattle and LA Frienjis! | The Alt-Weekly, Issue No. 32 (Patreon)

Notes, News, and Nerdiness from JKLA World HQ

Hello Frienjis! The Fourth of July has always been an interesting holiday for me. On the one hand, it increasingly feels that the issues to be concerned about have been steadily gaining ground against the things that have made this country such a wonderful place to live. On the other hand, I love the spirit of neighborliness and shared celebration that comes with the holiday. Heading out to a cookout or a fireworks show on Independence Day has always felt like taking part in a really successful dinner party—one where we can simply spend time enjoying each other's company and learning about how we've collectively shaped our community and country.

Folks talk about America as a melting pot, but I don't see it that way. At our best, we're more like a fugue, with voices that enter individually but quickly join in the harmony, all while maintaining their individual identity and history. It truly is a beautiful thing that enriches our lives. Nowhere is that more obvious to me than in the food we eat day to day, in our own kitchens, or with friends and neighbors.

It also makes the upcoming performance of my food and music stage show Tasting Notes that much more special and interesting to me this year, on the 250th anniversary of our country. The show has always been about the parallels between food and music, but this one in particular will be focusing on how food and music are affected and shaped by the intersection of cultures. Navigating the balance between understanding a traditional technique or form while taking it in creative directions is something that both chefs and musicians think about all the time, and it's always fascinating to hear the conversations that arise between the two professions.

This presentation of the show is also a special one, as it feature a a full, four-course, sit-down meal (with optional wine pairings). We'll be doing the show at The Triple Door, where you'll be seated for dinner as James Ehnes and the musicians of the Seattle Chamber Music Society's Summer Festival perform works by Mozart, Dvorak, Beethoven, Ravel, and Franck, among others.

The meal is designed by myself, chef Rick Yoder of The Triple Door, and our three guest chefs. You can expect:

Me, making beef and sauerkraut dumplings with a pastrami XO sauce. An homage to my upbringing in a Japanese household in New York City, and the way those flavors have affected my palate.

Mutsuko Soma of Kamonegi will be rolling and cutting her perfectly bouncy and slippery soba noodles by hand as we walk about how sometimes, great art requires making difficult choices.

Taichi Kitamura of Sushi Kappo Tamura will be showing us the art of breaking down local salmon and preparing it with a white miso marinade, while talking about how the culture and ecosystem around Seattle has shaped his native Kyoto cooking.

Christina Wood of Temple Pastries making a buckwheat sablé with yuzu curd as we talk about the complexities of borrowing from cultures that are not your own, and how to do it successfully and respectfully (surprise: the two generally go hand in hand).

After the show, Book Larder will be hosting a book sale/signing so you'll have an opportunity to get a book or just hang out with the chefs and musicians a bit.

I'm really looking forward to seeing you there.

Limited spots are still available here.

Join Me In Los Angeles!

The Kenji López-Alt x Our Place Carbon Steel Wok returns to stock on July 13! This is truly the wok of my dreams—you can join the waitlist here to get in on the super-nitrided beauty of it all.

Next Saturday, July 11, I'll be heading down to Los Angeles to hang out with Our Place and, hopefully, some of you Frienjis! Join us at Our Place's Venice store for an afternoon of cooking and conversation. There will be demonstrations, samples, good conversation, and some book signing, too! The event is free, but be sure to reserve your spot here. See you there, Frienjis!

New Series Coming Soon!

A few months ago, the JKLA team headed across the Pacific to Japan for some work, some fun, and lots of good food. Later this week, we'll be kicking off a whole series about our travels and bringing back some of the best dishes for you to enjoy.

Super Frienjis like you will enjoy exclusive access to written recipes of the dishes—stay tuned!