Hayashi Journey: Sunday Service

Sunday Service

6:49 PM | Posted by Corrine | Edit Post

I cannot express how lucky I am to have a husband who likes to cook and is VERY good at it. I love to cook too and help when I can, but I will be honest, I don't like to be the only one cooking! :) Kristofer is actually taking culinary classes, it is his cluster with Business Management as his Major. Anyway, Kristofer had to this dinner for 6 for one of his culinary class, he had to make a menu for a 3 course meal, price it all, cook it, get feedback, and document it all. As our house, correction apartment, is tiny and we don't have a lot of room. So we cooked upstairs and our wonderful friends, the McGill's, let us have dinner downstairs. Here is how it went. We began dinner at 4 pm Sunday June 21, 2008. :)

(I have pictures of Kris cooking but oh well)

This is the place setting we wish we had for everyone, but unfortunately

we only had enough for 2... we need to get more!

This is the appetizer. Lettuce wraps and dipping sauce, and Hot and sour soup!

Oh man they we're SO yummy!

This is our party. The McGill's are on the left

and on the right back we have the Grimmer's,

and in the front is Katrina Blevins.

This is the main course. Beef and broccoli with rice,

a spring roll, and sweet and sour sauce.

To die for!!

So our table went down stairs and this apartment has no counter space.

So YES we had to cook somethings on the floor, ok!

Dessert! It is called Banana Spring rolls.

But we added a twist there is one banana and one peach.

To me it tasted like a peach cobbler

and I don't know how to describe the banana one, but YUMMY!!

This was our service, I say we because I so helped. While Kristofer stressed the whole time. I set up the tables downstairs, served, diced, fried, got the rice ready and made the yummy sweet and sour sauce. Everything was made from scratch.

FYI: in Japanese culture menus are not categorized by appetizer, entrees, or dessert. They are categorized by how they are cooked. Japanese cookbooks, organized into chapters according to cooking techniques as opposed to particular ingredients (e.g. meat, seafood). There may also be chapters devoted to soups, sushi, rice, noodles, and sweets. This is also why a Japanese menu is never divided into appetizers, entrees, main dishes and desserts. Japanese menus are instead divided according to the cooking method. (wikipedia) Cool, huh?