Cornell Welcomes Chef Masaharu Morimoto and His Innovative Japanese Cuisine
Ithaca, NY, Morimoto surf and turf is coming to Cornell University. Chef Masaharu Morimoto of the "Iron Chef" television series will be joining students from the Cornell Hotel School to prepare the first dinner in the School's 2004 Guest Chef Series on Sunday, February 22.
The Guest Chef Series is a course designed for 25 students considering a career in the hotel or restaurant food and beverage environment. Each spring students work with famous chefs to plan, market, and produce three special dinners, all served at Banfi's Restaurant in the Statler Hotel, overlooking the scenic Cornell campus.
Chef Morimoto will be making his second appearance in the annual program, launched at the Hotel School in 1989. "Going to a restaurant is like going to the theatre," Chef Morimoto said. "I look forward to working with the students to create a distinctive dining experience for the Cornell community."
Born and raised in Hiroshima, Japan, Chef Morimoto learned the art of sushi and traditional Kaiseki cuisine by training under several of his country's esteemed master chefs. After serving as the chef-owner of a restaurant in Japan for five years, he moved to New York City to explore Western cooking styles, where he became executive chef of Nobu. In 2001, he joined with restaurateur Stephen Starr to open the restaurant Morimoto in Philadelphia. Chef Morimoto has become well known for his unmatched culinary talent, as well as his collection of traditional Japanese culinary tools. He now divides his time between Tokyo, New York and Philadelphia.
The evening will feature a reception at 6:00 PM followed by dinner at 7:00 PM. Reservations are required due to limited seating. The dinner is $125 per person, plus tax and gratuity. Visa, Master Card, American Express, Diners Club, Statler Club and Cornell Card are accepted. For reservations, please call 607-254-2624.
The menu will feature:
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Morimoto Surf & Turf
(Shrimp & Kobe Beef)
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Kuzumochi with Green Tea Ice Cream
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Hokkai Tako and Live Scallops
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Thinly Sliced Shabu Shabu Style Salad with Yuzu Vinaigrette and Tosazu Jelly
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Three Kinds of Tartar (Tuna, Hamachi and Salmon) Japanese Style with Soy Sauce Mousse
Upcoming Guest Chef dinners will feature Chef Ip of Shangri-La Hotels & Resorts on Sunday, March 14, and Chefs Jim Cohen and Krista Kern of Terrazza Restaurant in Caesars Palace on Sunday, April 25.