Last September, Kikkoman Chef Andrew Hunter served as master of ceremonies for the Kikkoman Nuevo Asian Culinary Innovation Seminar in Austin, Texas.
Attendees included 13 leading R&D and executive chefs from high-volume national/regional restaurants. Over the course of two-and-a-half days, Hunter led the group through lectures, demonstrations, cooking challenges and eating excursions in which the chef attendees experienced the culinary scene of Austin firsthand, from high-end restaurants to Austin’s most popular food trucks.
“Austin was the perfect place to continue our hunt for leading-edge flavor combinations,” says Hunter. “From the dishes at qui restaurant to Llama’s Peruvian Creole food truck, there was no shortage of unique, forward-thinking taste profiles. I was really blown away by our chef attendees, too, who came up with incredibly distinctive dishes using Kikkoman’s wide range of sauces. Chefs Brad Borchardt from Food IQ and Dan Drayer from Talk of the Town Restaurant Group created Crispy Dumpling Skin Tacos & Tostada with Shrimp and Glazed Oysters using Kikkoman Hoisin Sauce and Soy Sauce. And Adrian Lok from Panda Express and Tamra Scroggins from Sizzler USA wowed us with Drum & Shrimp Yakitori with Pineapple Salsa using Kikkoman Teriyaki Marinade & Sauce, Tamari Soy Sauce, Rice Vinegar and Sriracha Hot Chili Sauce.”
The vibrant Austin food scene, the interplay of cuisines and the excitement of the chefs all added up to a tasty conclusion: when it comes to creating mouthwatering flavor, from Asian Cool to global fusion, Kikkoman sauces are the perfect starting point in the hunt for flavor adventure.