2000s Archive

From Bluegrass to Bluefin

continued (page 2 of 2)

If, instead of Toyota, Mercedes had opened the Georgetown plant, would these hardboots have taken as quickly and enthusiastically to Wiener schnitzel and sauerbraten? Doubtful. Surprisingly, this section of the American heartland was ready for something far more novel and exotic. Something more koto than oompah: the sharp, delicious, pretty, and oceanic taste of sushi, cut and assembled before their eyes by a man from the other side of the earth. Sushi’s bluegrass pioneers adjusted inventively to their Kentucky customers. The Nagasaki Inn’s Tokyo-bred sushi master laughs as he explains how, for a party during the recent Keeneland Sale, he’d managed to sculpt a sushi horse standing in a pasture of pickled Japanese radish.

Tachibana
785 Newtown Court
859-254-1911

Nagasaki inn
435 Redding Road
859-272-1858

Sugano
1533 Eastland Parkway
859-294-4464

Tomo
848 East High Street
859-269-9291

Comments

Post a Comment

Please be advised that Gourmet magazine will cease publication after the November issue.

Subscribers can look forward to receiving Bon Appetit magazine for the remainder of their subscription. The Gourmet.com website will remain available during a transitional period, and access to Gourmet recipes will also remain available via sister site Epicurious.com and the Epi iPhone application.

We regret any inconvenience, and look forward to your continued readership. For questions about your Gourmet magazine subscription, please follow this link to subscription services.

The Oct. 23-25 Gourmet Institute events will not take place. Additional information is available at gourmetinstitute.com.

If you purchased the GOURMET TODAY cookbook and would like to take advantage of the offer on the back flap, click here for more information.
Subscribe to Gourmet

Conde Nast Store
Give the Gift of Gourmet

Subscribe

Subscribe to Gourmet
Diary of a Foodie

From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.
Video

Watch chef Chris Cosentino use a blowtorch, a razor, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa.