David Bouley, kombu, dashi, seaweed, umami, cooking, Japanese cuisine, Takashi Okui

David Bouley: Power of Kombu and PURITY IMPORTANCE OF WATER 🗓 🗺

David Bouley: Power of Kombu and PURITY IMPORTANCE OF WATER Cooking Class and Multi-Course Wine Lunch: Friday, June 7 from noon until 2:30 p.m. Bouley at Home – 31 W. 21st Street (between 5th and 6th Avenues) Admission: $150 Presentation and Multi-Course Wine Dinner: Friday, June 7 from 6:30 p.m. until 9:30 p.m. Bouley Test Kitchen – 31 W. 21st Street (between 5th and 6th … Continue reading David Bouley: Power of Kombu and PURITY IMPORTANCE OF WATER 🗓 🗺