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Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!
Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!
Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!
Our second class on June 13 was a great success!
Fifteen folks attended, and we toured the market, learned about local foods and foodways, and shopped from the producers/vendors.
Our luncheon menu included:...
Rockahock Farm Whole Spiced Fig with Everona Dairy Grayson Cheese on Baker's Crust baguette crouton with Croc's fresh rosemary garnish
-
Malbon Bros. Pulled Pork Barbecue - Mattawoman Creek Farms Organic Lettuce Wraps with housemade creamy slaw (cabbage from Cromwell Farms)
-
Cromwell Farms Golden Beet Napoleon with Terrapin Restaurant Orange-Basil Sorbet, Terrapin Restaurant Housemade Granola and garnished with Garden Fresh Mint
-
Attend one of the upcoming classes and let's see what we can cook up!
-
Sign up through Culinary Institute of Virginia's Casual Gourmet program, www.chefva.com
-
Read more about local foods on my blog:
Our second class on June 13 was a great success!
Fifteen folks attended, and we toured the market, learned about local foods and foodways, and shopped from the producers/vendors.
Our luncheon menu included:...
Rockahock Farm Whole Spiced Fig with Everona Dairy Grayson Cheese on Baker's Crust baguette crouton with Croc's fresh rosemary garnish
-
Malbon Bros. Pulled Pork Barbecue - Mattawoman Creek Farms Organic Lettuce Wraps with housemade creamy slaw (cabbage from Cromwell Farms)
-
Cromwell Farms Golden Beet Napoleon with Terrapin Restaurant Orange-Basil Sorbet, Terrapin Restaurant Housemade Granola and garnished with Garden Fresh Mint
-
Attend one of the upcoming classes and let's see what we can cook up!
-
Sign up through Culinary Institute of Virginia's Casual Gourmet program, www.chefva.com
-
Read more about local foods on my blog:
Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.
The amount of cabbage used is usually three to four times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.
Our second class on June 13 was a great success!
Fifteen folks attended, and we toured the market, learned about local foods and foodways, and shopped from the producers/vendors.
Our luncheon menu included:...
Rockahock Farm Whole Spiced Fig with Everona Dairy Grayson Cheese on Baker's Crust baguette crouton with Croc's fresh rosemary garnish
-
Malbon Bros. Pulled Pork Barbecue - Mattawoman Creek Farms Organic Lettuce Wraps with housemade creamy slaw (cabbage from Cromwell Farms)
-
Cromwell Farms Golden Beet Napoleon with Terrapin Restaurant Orange-Basil Sorbet, Terrapin Restaurant Housemade Granola and garnished with Garden Fresh Mint
-
Attend one of the upcoming classes and let's see what we can cook up!
-
Sign up through Culinary Institute of Virginia's Casual Gourmet program, www.chefva.com
-
Read more about local foods on my blog:
Our second class on June 13 was a great success!
Fifteen folks attended, and we toured the market, learned about local foods and foodways, and shopped from the producers/vendors.
Our luncheon menu included:...
Rockahock Farm Whole Spiced Fig with Everona Dairy Grayson Cheese on Baker's Crust baguette crouton with Croc's fresh rosemary garnish
-
Malbon Bros. Pulled Pork Barbecue - Mattawoman Creek Farms Organic Lettuce Wraps with housemade creamy slaw (cabbage from Cromwell Farms)
-
Cromwell Farms Golden Beet Napoleon with Terrapin Restaurant Orange-Basil Sorbet, Terrapin Restaurant Housemade Granola and garnished with Garden Fresh Mint
-
Attend one of the upcoming classes and let's see what we can cook up!
-
Sign up through Culinary Institute of Virginia's Casual Gourmet program, www.chefva.com
-
Read more about local foods on my blog:
Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!
Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.
The amount of cabbage used is usually three to four times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.
Okonomiyaki (お好み焼き o-konomi-yaki) is a Japanese savory pancake containing a variety of ingredients. The name is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked". Okonomiyaki is mainly associated with the Kansai or Hiroshima areas of Japan, but is widely available throughout the country. Toppings and batters tend to vary according to region. Tokyo okonomiyaki is usually smaller than a Hiroshima or Kansai okonomiyaki.
In Hiroshima, the ingredients are layered rather than mixed. The layers are typically batter, cabbage, pork, and optional items such as squid, octopus, and cheese. Noodles (yakisoba, udon) are also used as a topping with fried egg and a generous amount of okonomiyaki sauce.
The amount of cabbage used is usually three to four times the amount used in the more common Osaka style. It starts out piled very high and is pushed down as the cabbage cooks. The order of the layers may vary slightly depending on the chef's style and preference, and ingredients vary depending on the preference of the customer. This style is also called Hiroshima-yaki or Hiroshima-okonomi.
Our second class on June 13 was a great success!
Fifteen folks attended, and we toured the market, learned about local foods and foodways, and shopped from the producers/vendors.
Our luncheon menu included:...
Rockahock Farm Whole Spiced Fig with Everona Dairy Grayson Cheese on Baker's Crust baguette crouton with Croc's fresh rosemary garnish
-
Malbon Bros. Pulled Pork Barbecue - Mattawoman Creek Farms Organic Lettuce Wraps with housemade creamy slaw (cabbage from Cromwell Farms)
-
Cromwell Farms Golden Beet Napoleon with Terrapin Restaurant Orange-Basil Sorbet, Terrapin Restaurant Housemade Granola and garnished with Garden Fresh Mint
-
Attend one of the upcoming classes and let's see what we can cook up!
-
Sign up through Culinary Institute of Virginia's Casual Gourmet program, www.chefva.com
-
Read more about local foods on my blog:
Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!
Chef Norman & co-founder Andy travelled on an epic 2,500 mile trip around Malaysia in January 2013. Visiting all 13 states in less than 20 days, they were on a mission to discover the best street food & regional specialities around the country. Joined by Chef Norman's Facebook fans along the way, these are just a few of our best moments that we posted on social media. Enjoy!