Scraps

Imagine how you would feel if you got to eat a meal prepared by Tim Dornon of Uchiko, Paul Qui of East Side Kings, and Tatsu Aikawa of Ramen Tatsu-ya. Did you guess that you would feel pretty lucky? That is how I felt when Jennie and I were invited to the Scraps dinner at Ramen Tatsu-ya.

Much of this meal was prepared from what many Americans consider scraps: snapper heads, chicken skins, and so on. Delicious! We dined on a Kushi Yaki of chicken skin and duck tender from Tim Dornon. Paul Qui prepared a course of Jamon Kimchee, Cabbage & Sprouts, and Yukke. The Snapper Ramen was prepared by Tatsu Aikawa. If the ramen looks different from what you normally see at Tatsu-ya, that is because Tatsu adopted a different regional style for this recipe.

Thanks to Ramen Tatsu-ya and all of the chefs involved for hosting us. These folks seem to love collaboration almost as much as delicious food. Our food community thrives because of it.