If you have never seen a gathering of Beltway insiders metamorphose into a room full of sushi chefs, it puts to shame the miraculous transformation of caterpillar to butterfly.
At this shindig I taught at CulinAerie in Washington D.C. for the alumni association of the Potomac School, I provided the merest of instruction and the team was knocking out restaurant-quality old-school maki in moments. More proof that D.C. foodies are on the rise. Check out the rest of the pics.
My theory for why these classes are so satisfying is that people assume basic sushi is difficult to make, when in fact, provided the proper tips on the fundamentals, old-school maki that look perfect aren’t that hard to produce. You just need to forget everything you’ve ever believed about rolls being rolled. Secret: they’re not!
Immediately after the class, the young lady in the middle of this photo posted on Facebook:
Well, guess I can cross “Have my sushi made fun of by Iron Chef judge” off my to-do list before I die. That was the most fun I’ve had in a long time.
Lest I have worried that the fun I’d made, meant lovingly of course, might have been too Gordon Ramsay-esque, the next day she sent the following note:
Dear Sushi Concierge, thank you for an insightful, witty, and ridiculously fun night. I will surely think of this night the next 200 or so times I have sushi.
Honestly, I had a ridiculously fun time too. Although I’m also curious how long it’s going to take her to eat sushi 200 times. What’s your sushi-200-times timeline?