You’re invited to an exclusive, invitation-only event at
The Culinary Institute of America at Greystone.

Japanese Flavors in Contemporary Menus
Presented in conjunction with the Japanese Ministry of Agriculture, Forestry and Fisheries

Thursday, March 19, 2009
1:00 – 4:00 p.m.
The Culinary Institute of America at Greystone
2555 Main Street | St. Helena, CA 94574

PROGRAM OVERVIEWWELCOMEby Mr. Greg Drescher, Executive Director of Strategic Initiatives, CIA
SPECIAL INTRODUCTION
by Mr. Yasumasa Nagamine, Consul‐General of Japan
CULINARY DEMONSTRATIONS & FOOD PRESENTATIONS
Top chefs will demonstrate the use of selected Japanese specialty ingredients and discuss theenhancement of quality and flavor in their menus with the use of these ingredients.

Chef Kimio Nonaga, Nihonbashi Yukari Restaurant, Tokyo Japan
Chef Douglas Keane, Cyrus Restaurant, Healdsburg, California
Chef Nori Kusakabe, Sushi Ran Restaurant, Sausalito, California
Specialty Food Producers from JapanTASTING RECEPTION
Reserve your spot today! Registration for this invitation‐only event is complimentary. Please note that
invitations are not transferable. To reserve your spot, please contact Kami Myers at (707) 967‐2448 (please leave
your phone number so we may call you to confirm) or k_myers@culinary.edu. Seating is very limited, andregistrations will be confirmed in the order received. Please plan on arriving and registering by 12:45 p.m.

Japanese Flavors in Contemporary Menus
Thursday, March 19, 2009
1:00 – 4:00 p.m.

FEATURED CHEFS
Chef Kimio Nonaga, Tokyo, Japan Founded in 1935, Nihonbashi Yukari is a well‐known
restaurant that has been serving the Imperial Household Agency for three generations. Thirdgeneration chef and owner, Kimio Nonaga was the grand champion of the "Iron Chef 2002"
and is one of the most well‐known chefs in Japan. He is one of 55 Japanese Grand Chefs andwas also selected as one of the “Best Five Young Japanese Chefs” by The New York Times in
2003. Chef Nonaga will demonstrate his cuisine as well as treat the audience to a very special
demonstration of the carving of a giant tuna flown in fresh from Japan!

Chef Douglas Keane, Healdsburg, California A Cornell University’s School of Hotel
Administration graduate, Chef Keane cooked at The Four Seasons and Lespinasse in New
York City before working at Restaurant Gary Danko and Jardinère in San Francisco. In 2002,
the San Francisco Chronicle named Keane a Rising Star Chef. Keane and business partner NickPeyton opened Cyrus restaurant in Healdsburg in 2005 where Keane specializes in“contemporary luxury” cuisine, which has a strong classic French foundation layered with
contemporary global accents and an emphasis on seasonality. Keane has been named a“Best New Chef” by Food & Wine and “Best Chef” by San Francisco Magazine. Further, under
Keane’s direction, Cyrus received two Michelin stars as well as a four‐star review from the San
Francisco Chronicle.
Chef Nori Kusakabe, Sausalito, California Chef Kusakabe is the head sushi chef at Sushi
Ran. Sushi Ran is well‐known in the Bay Area for its inventive interpretations of traditional
Japanese and Pacific Rim cuisine and it received a Michelin star in November 2006, making it
one of only 28 Bay Area restaurants to do so. A U.S. Sushi Technical Skill Champion andlicensed blow fish cutter (don't mess with him!); Kusakabe brings 16 years of experience toSushi Ran. From Kyoto to Miami and many points in between, Nori has honed his skills on theprinciples of subtlety, simplicity and seasonality. Nori specializes in preparing fresh
ingredients to showcase their full spectrum of flavors.

This event is the first of several programs to be held as previews to theCIA’s 13th Annual Worlds of Flavor® International Conference & Festival

Japan: Flavors of Culture
From Sushi and Soba to Kaiseki, A Global Celebration of Tradition, Art and Exchange
November 4‐6, 2010