It’s always fun when we get a chance to share our enthusiasm for Yamashiro on the radio or television. Chef Brock recently appeared on the SoCal Restaurant Restaurant radio show, talking about some of his favorite dishes.
This Saturday, March 8th Chef Brock will be back on the LA airwaves joining The Fork Report with Neil Saavedra. He’ll be discussing our upcoming Guest Chef Series on March 19th that will feature music from LA pop-soul duo, David and Devine and a taste from Chef Betty Fraser of Grub Restaurant in Hollywood.
Other topics that will be discussed include the Yamashiro Farmers Market, which makes its return on May 22nd.
It’s always fun and enlightening to hear Chef Brock talk food, so if you consider yourself a real foodie you won’t want to miss it! The interview starts at 2:30pm on Saturday. Listen on KFI AM 640 or on The Fork Report website.
(photo by smg photography)
It’s back! Those of you who attended Yamashiro’s Guest Chef Series II know how fun it is when our Executive Chef, Brock Kleweno, welcomes in another highly respected chef for a totally unique five-course meal.
For Guest Chef Series III, taking place March 19, 2014, we are putting a new twist on the event. For our third installment of the series we are doing a food and music mash up! Chef Brock welcomes Los Angeles retro pop soul duo, David & Devine, whose original works – to be performed live – have inspired the five-course dinner they will accompany.
Chef Brock’s Modern American 5-course menu will be accompanied with wine pairings and highlighted by a taste of Chef Betty Fraser’s Grub Restaurant in Los Angeles.
We couldn’t be more excited to continue our celebration of Yamashiro’s 100 year anniversary with an evening of great music, friends and food. To reserve your seat, please visit EventBrite.
Anyone who’s sampled the cuisine of Central or South America is well acquainted with the seafood appetizer known as ceviche. Here at Yamashiro, Chef Brock has put his own unique spin on this traditional seafood dish - Cobia Ceviche.
Ceviche is made by taking raw fish and cutting it into bite-size pieces. The fish is then marinated in the juice of an acidic fruit (typically lime), salt, and chili peppers. Traditionally, ceviche is usually made with sea bass, but at Yamashiro we aren’t exactly known for following tradition.
Our ceviche is made with cobia. Sometimes called black kingfish or black salmon, cobia is a white fish known for its firm texture and excellent flavor. Our Cobia Ceviche is topped with serrano lime juice, bell pepper puree, and fresh avocado on a crisp corn tortilla. If you’ve never tasted ceviche with avocado, then you are really missing out.
As with all ceviche dishes, freshness is key; which is why our ceviche is served with only the freshest cobia, for the delicious raw fish flavor that ceviche is known for.
Look for the Cobia Ceviche on Yamashiro’s Starters menu. Do you have your own recipe for ceviche? Please share it with us in the comments!