Kyle and Katina Connaughton open the doors of Single Thread, a space that combines fertile and organic soils, a farm and a sustainable and luxury restaurant. This project takes great care of the raw materials, celebrating the natural nature of the product and good cooking technique.
Using ingredients from his own garden, or bartering with local producers, and with a nod to Japanese cuisine, Kyle presents us in this new Online Course: Californian Cooking with Japanese Techniques a proposal of 5 dishes conceptualized according to the season sushi.
According to ‘omotenashi’, or giving the customer more than they expect, Chef Kyle teaches us to think about the dish beyond the food. It is about telling a story, a totally immersive experience, in which he actively participates from the selection of ingredients, plating and even the chosen tableware.
As vegetarian recipes we have a preparation of ‘chawanmushi’ egg custard using the sabayon technique and siphon foams. Some stuffed zucchini flowers and all the tips to obtain an extra thin and crunchy tempura.
The strongest dish with the most technique is a Duclair duck, which is double-cooked over charcoal and has a rosé interior. Served with its own juices, tuber pavé, berry powder and reduction, cabbage radish cream cooked at low temperature and fresh strawberries that will be smoked and dehydrated.
We finish with the traditional Japanese Fukkura-san, a steam cooking method in donabe similar to a tagine. Here we’ll see how Kyle incorporates an impressive selection of seasonal vegetables while adapting to the different cooking times and techniques each one requires.
Upon completion of this online course you will be able to:
– apply advanced culinary techniques such as dehydrating, smoking, foaming and more
– know the positive impact of 0 km cooking on the environment
– discover the potential of regenerative agriculture through 3-Star cuisine
– experience the perfect union between Japanese cuisine and local Californian products.