Good Life Samplings

The Nomad Cook – Dinner Club with Chef Kasuji Tanabe

Posted by cassandra on

The Nomad Cook – Chef Katsuji Tanabe In Vancouver

The Nomad Cook, Chef Travis Peterson, hosts entertaining “Nomad Dinner Parties”, bringing world-class chefs into Vancouver, Calgary and Edmonton, as well as hosting supper clubs and cooking lessons himself. Tess, Chef Erin Vikars and I headed to The Compound to experience dishes from Chef Katsuji Tanabe, an  L.A.-based chef, born in Mexico, known for his kosher-Mexican dishes.

chef katsuji tanabe
Chef Katsuji Tanabe

Bio: Katsuji Tanabe has worked inside LA’s most acclaimed kitchens, from the four-star Bastide Restaurant to Beverly Hills’ Mastro’s Steakhouse. Tanabe owns MexiKosher Restaurant, the first authentic Kosher Mexican restaurant in Los Angeles and arguably the first of its kind in the entire United States. He recently expanded Mexikosher to the Upper West Side of New York City and soon plans to open Baranda in Los Angeles, a more upscale dining experience, named after his daughters Barbara and Miranda. Tanabe has competing on Top Chef Boston and Top Chef Mexico.

chef katsuji tanabe
Chef Katsuji Tanabe Oyster and Spot Prawn Ceviche, Uni, habenero, buttermilk – loved how he jumped into using local BC Seafood, delicious dish.
chef katsuji tanabe
Chef Katsuji Tanabe – Avocado with Dill Greek Yogurt, Black Garlic Croutons and White Spanish Anchovies. Anchovies are so under-rated and this version allowed non-anchovy lovers to experience these beauties as there was plenty of flavour surrounding them. The habenero peppers and croutons added some great kick and texture.
chef katsuji tanabe
Chef Katsuji Tanabe – Miso Braised Short Ribs with Corn Puree and Chili & Lime  This dish was much more appealing than it looks, the ribs were super tender and the corn puree added some sweetness to the dish, while the miso, chili and lime accents were more than welcome. 
chef katsuji tanabe
Chef Katsuji Tanabe  Molasses Braised Pumpkin with Ricotta, Pistachio and Fresh Mint There should be more pumpkin desserts in the world and this one proved it. Loved the ricotta as opposed to a whipped cream and the mint cut through some of the sweetness from the roasting. Very special meal indeed.
chef katsuji tanabe
Chef Katsuji Tanabe Chef had some time to talk Chef-talk with Erin Vikars, an interesting conversation indeed. 

Chef Peterson also hosts Private Group Cooking Lessons and has Bookings available July 5 to 15 / Aug 20 to 27
$95 Per Person in Vancouver (6 people minimum). He’ll bring 3 recipes and all the ingredients for you and your friends to make a beautiful 3 course dinner in under 2 hours. Step by step you each take turns learning neat kitchen tricks that making cooking that much easier. 4 Lesson Plans to choose from.

He’s also known for his weed-Infused cuisine and has some events in Vancouver his long weekend. There’s a 6 Course Truly Canadian Infused Chefs Dinner and a brunch. Held at a private location, each seating holds up to 10 people

Menu
1st – Fried Bannock with Saskatoon Berry Sauce
2nd – Caesar Salad- Pickled Asparagus, Celery Salt, Roasted Grape Tomatoes, Steamed Clams, Fresh Hoarseradish, Lemon Vodka Vinaigrette
3rd – Pipeline Poutine – AAA Alberta Beef Tenderloin, Fingerling Potatoes, Kitscoty Cheese Curds,
4th – Maple Glazed Crispy Pork Belly, Duck Fat Baked Beans, Okanagan Peaches
5th – West Coast Crispy Skin Salmon, White Asparagus, Purple Cauliflower Puree
6th – Deconstructed Nanaimo Bar

Brunch
1st -Mango Smoothie Bowl with homemade Granola
2nd – Dungeness Crab Cake Eggs Benny
3rd – Crepes with Chocolate, Whp Cream, Bananas and Strawberries.
Allergies, and plant based diet can be accommodated.
Tickets are $125 for 6 Course Dinner / $75 for 3 Course Brunch

TICKETS