Sushi Chef Tracy Griffith shows you how to make your own sushi at home. This is in partnership with Dean & DeLuca — here’s the latest news:
CEO of Dean & DeLuca, Mark Daley, announced that Dean & DeLuca Kansas City will launch a new, unique food on January 20, 2010, Sushi American Style. Sushi American Style is the brainchild of Napa, California-based Chef Tracy Griffith.
Chef Griffith puts an innovative spin on traditional sushi. Her rolls are raw-fish-free and sustainable, so eco-conscious sushi lovers can feel good about indulging in them. Combining time-honored Japanese technique with classic American flavors, she fills her rolls with premium Dean & DeLuca ingredients, including Berkshire bacon; savory roasted chicken; juicy steak; and sautéed vegetables. And, she uses Origami Foods’ all natural vegetable-based wraps to substitute seaweed.
“It is part of our mission at Dean & DeLuca to discover the newest, most interesting, and highest quality foods from coast-to-coast and all over the world and introduce them on our store shelves,” said Daley. “Chef Griffith’s progressive sushi is a prime example of the sort of product we seek out.”
The sushi rolls will be available to-go in Dean and DeLuca’s Kansas City market (4700 West 119th Street) starting on Wednesday, January 20th. Each to-go box contains one 8-piece sushi roll, and the boxes range in price from $6.95 to $9.95. The available types of rolls include: the Lobster Love Roll, which is filled with Maine lobster meat tossed with lime, scallions, celery, fresh corn, and served with Citrus Soy Sauce; the Cowboy Roll, which is filled with Brandt Beef skirt steak, triple-cream bleu cheese, red onion, baby spinach, and served with Jalapeno Soy Sauce; the Green Goddess Roll, which is bursting with fresh baby greens, cucumber, avocado, grilled asparagus, fresh herbs, and dusted with wasabi-sesame seed seasoning; the BLT roll, which is filled with crisp Berkshire bacon, juicy red tomatoes, cheddar cheese, avocado, lettuce, and served with Wasabi Mayo; and the Chicken Run Roll, which is filled with roasted chicken and fresh basil, mint, lettuce, red bell pepper, chili-garlic peanut crunch, and served with Sweet Chili Sauce.
Alex has written for Vanity Fair, Barrons, Bloomberg and Condé Nast Traveler.