We came out to Park City (the Canyons) for the holiday weekend. It happened to be Josh's 18th birthday so instead of making a meal I got Chef Yamamoto to come over and prepare us something for the occassion. An incredible meal. The key to being out here is if you want to have a chef come to your house contact Laurie at Park City Culinary Institute (hopefully Kitchensurfing will be here soon) and the other person to contact is Steve Rosenberg at Liberty Heights Fresh. I order enough for at least 4/5 days from vegetables to sweets to meats and cheese. He carries the best selection in SLC. If you order enough they will deliver to your house. To me, having the same type of selection in SLC that I get in NYC is the key and Steve provides that.
Our meal began with a sashimi platter of tuna, yellowtail, fluke, amberjack, tsuma, wasabi and soy sauce. The perfect beginning.
The wines of the evening were delicious and packed quite a punch.
Our next dish was grilled unagi with scallions on skewers.
This next dish was fun. We each got a super hot rock and cooked our own wagyu beef, scallop and and a few mushrooms.
On the side was a miso butter for dipping. Had to heat up the rock a few times.
Next out was Ramen. Charsiu pork topped with a boiled egg in a spicy pork broth and thin noodles. I had hit the wall but had to dig in. Delicious. The broth had a nice kick to it.
Our last savory dish was insane. Uni, ikura, flaked crab, cucumber wasbi mayo and a soy glaze over rice. I managed to eat half of this. So good.
Last is always mochi. This time we had red velvet and green tea. Perfect amounts of sweet to end the evening.