Artisan Table Guest Chefs Shihomi Borillo and Andrew SpurginAUGUST 9, 2018 | 7:00 p.m. - 9:30 p.m.

Having just returned from a trip to Japan, Andrew Spurgin of Andrew Spurgin™ and Shihomi Borillo of Azuki Sushi are collaborating on a feast that embraces the nuances of Japanese summer fare. Borillo, a Japanese native whose passion for cuisine dates back to her teenage years, and Spurgin, whose resume touts cooking for three U.S. presidents and as a guest chef at the James Beard House in New York City, will utilize ingredients and recipes only found in Japan for this exclusive dinner on the patio of A.R. Valentien. Throughout the meal, Spurgin, Borillo and The Lodge’s Executive Chef Jeff Jackson will pass along information on the menu’s sources of inspiration, cuisine history and Japanese tall tales.

Culinary Theme: Japanese inspired and sake

- SOLD OUT -

 

Chef Andrew Spurgin of Andrew Spurgin™

The Chef and Owner of Andrew Spurgin™ creates bespoke events that incorporate concept, styling, menu design and execution. He also is a consultant to caterers, chefs, restaurants and hotels.

Andrew has designed over 9,000 events honoring dignitaries & glitterati for the past four decades. He has cooked for former Russian president Mikhail Gorbachev, three US presidents, Charles, Prince of Wales, Martha Stewart & Lady Jane Goodall, among others, as well as at the James Beard House in New York City. He has produced & designed menus & events throughout the United States, Canada, Japan, México & his native England.

Andrew was an honorary recipient of the Roger Revelle Award for his work on sustainable seafood practices, a past member of the Director’s Cabinet for Scripps Institution of Oceanography (SIO), and is an SIO E.W. Scripps Associate. Andrew also helped develop Blue Ocean Institute’s “Green Chefs Blue Ocean” program, a national curriculum addressing sustainable seafood education for culinary students and continuing education for chefs.

He was inducted into the Chefs' Hall of Fame by San Diego Home & Garden Magazine and named among The 50 People to Watch by San Diego Magazine. He received the annual Catersource Achievement in Catering Excellence (ACE) Award as Best Caterer in the West, as well as the Spotlight Award as National Caterer of the Year. He and his team consistently won “Best Of” accolades from a host of local and national magazines and media.

Chef Shihomi Borillo, Azuki Sushi

Shihomi Borillo is the Creative Director and a partner at Azuki Sushi in San Diego. She was born and raised in Yokohama, Japan. At the age of 16, she started working for a popular ramen restaurant in Yokohama where she took nearly every position in the business. This is where she found her passion, to be in a hospitality industry.

After finishing high school, Shihomi studied at San Diego State University majoring in Hospitality and Tourism Management and in Finance. While in college, Shihomi worked downtown at Sushi Bar Nippon where she met her future business partner, sushi chef Nao Ichimura. In 2008, Shihomi opened her first restaurant Azuki Sushi with chef Nao. At Azuki, Shihomi co-created a menu that focuses on sustainability. She intends to raise awareness for maintainable and organically grown products.

Artisan Table Guest Chefs Menu

FIRST COURSE

Kusshi Kaki
Oyster, Sake-Infused Trout Roe, Citrus Ponzu

Dango
Pork, Shrimp & Chive Dumpling, Sesame Ginger Sauce

Sakusaku Uzura
Ginger-Soy Marinated Quail, Crispy Rice, Yuzu Kewpie

 

MAIN COURSE

Orenji Burossamu Uōtā
Orange Blossom Water

Hamachi Sashimi
Kombu Cured Yellowtail, Opal Shiso, Sea Beans, Zee Lady Peaches, Finger Limes, Serrano Peppers

Hiyashi Tan Tan
Chilled Ramen, Sansho Pepper Chicken, Summer Vegetables, Flowering Cucumber, Almond Sesame Broth

Abokado Umeboshi Sarada
Avocado, Pickled Sour Plum, Red Okra, Wasabi Leaf

Puchi-Puchi Umi-Budō Tomato Buranketto
Sea Grapes, Yuba, Shiso, Tomatoes, Smoked Soy & Sesame, Tentsuyu Vinaigrette

Chimaki
Steamed Bamboo Leaf Wrapped Koji Jidori Chicken, Yuzu Sticky Rice, Red Ogo

Yamaimo no Tanzaku
Grilled Mountain Yam, Shoyu & Wasabi, Nori, Bonito Flakes

Sumōku 6-Jikan Kurobuta Pōkuberī
Spiced & Six-Hour Braised Kurobuta Pork Belly, Cherrywood Smoked, Rice Vinegar Pickled Shishito, Sakura Cherry Blossom Salt, Glazed Sweet Black Tartarian Cherries

Uni Onigiri Ochazuke
Koshihikari Rice, SD Sea Urchin, Soft Boiled Quail Egg, Tōkyō Onions, Kizami Nori, Tenkasu

Green Tea Poured Table-Side

Chirudo Masukumeron
Chilled Muskmelon, Ginger Gelée, Orange Syrup, White Begonia Blossom