FROM OUR KITCHEN

Having this opportunity to work with Rirkrit Tiravanija has been truly an inspiration.  His artwork and philosophy speaks for itself.  His passion for helping grow the younger generations is truly amazing.  He has found a way to meld art and food and community at Unclebrother in Hancock, and I am honored to be a part of it.

With curry being a staple cuisine all around the world, it only seemed right to showcase a different aspect of it from me.

Japan is a country surrounded by the ocean.  Seafood has always been a huge influence on the culture and way of thinking.  One key principle is to never waste, and this is where our concept for our seafood curry comes from.  Using bones from the fish we use, as well as the ends of vegetables normally thrown away; we simmer for hours on end to create a rich broth that will be the base stock for our curry. 

The first thing that comes to mind when you say seafood in the United States, Maine lobster comes to mind.  The “king of the ocean” is the moniker given, and we blend our cultures together to create a one-of-a-kind dish.  Adding chunks of Maine lobster, we take the Japanese principle of wasting as little possible and add the decadence of American cuisine.

Hiroki Odo

SPECIAL MENU

Beef Massman Curry by Rirkrit Tiravanija      

Original Thai Recipe by Tiravanija’s grandmother translated into English for this event

Lobster Cream Curry by Hiroki Odo      

Main lobster, Manila clam, Mushroom medley